Try making this Easy Chicken Pot Pie Recipe that's filling, comforting, and surprisingly simple to pull together. You get tender bites of chicken, peas, and carrots in a creamy sauce, all tucked between two flaky pie crusts for the ultimate cozy main dish.
Updated October 2025: I refreshed this post with new photos, clearer step-by-step tips, and make-ahead/freezer instructions so your chicken pot pie turns out golden and cozy every single time. It was originally posted April 06, 2013.
Watch this quick video tutorial!
I've been making and tweaking chicken pot pie since I started Simply LaKita back in 2013, and this version is the one my family asks for again and again. It's weeknight-friendly but still special enough for Sunday dinner.
You can even shortcut things with rotisserie chicken or leftover turkey and still get that from-scratch flavor. (Want to know more about me and my recipes? Head to my About page to learn more about Simply LaKita and my modern comfort food style.)
Let's get started!
Key Ingredients
- Chicken - Boneless skinless chicken breasts cut into bite-sized pieces. You can also use boneless thighs for richer flavor or swap in shredded rotisserie chicken or leftover turkey to save time.
- Paprika, Sage, & Oregano - Simple pantry spices that give the chicken a smoky, herb-forward flavor without a lot of fuss.
- Onion & Garlic - Build a savory base for the creamy filling. A yellow or white onion works best here.
- Peas & Carrots - Use a frozen blend of peas and diced carrots to keep things easy. No need to thaw first, they cook right in the sauce.
- Chicken Stock - Adds depth and helps create the silky gravy for the filling. Vegetable stock or chicken broth will also work.
- Heavy Cream - Thickens the sauce and makes the filling rich and creamy. You can substitute whole milk in a pinch, but the pot pie will be slightly less rich.
- Refrigerated Pie Crust - Look for the rolled pie crusts in the refrigerated section (not the frozen shells). You'll use one for the bottom and one for the top. A homemade pie crust or even puff pastry on top only also works if you want to dress things up.
- Egg - Lightly beaten and brushed over the top crust for a gorgeous golden, shiny finish.
👉🏾 See the recipe card below for exact quantities and full instructions.
Before You Cook, Read This
- Don't overcook the chicken. You're just browning it on the stovetop, it will finish cooking in the oven. Pull it off the heat when it's no longer pink on the outside to keep it juicy.
- Use the right pan. A 10-12 inch cast iron skillet is perfect because it gives you a crisp bottom crust and goes straight from stovetop to oven. If you don't have one, use a deep-dish pie plate, 2-quart casserole dish, or any large oven-safe skillet.
- Keep the crust cold. If the pie crust has been sitting out for a while, pop it back in the fridge for a few minutes. Chilled dough bakes up flakier and less greasy.
- Thicken the filling properly. Make sure you cook the flour with the vegetables for a minute or two, then slowly whisk in the stock. The sauce should look lightly thickened before you add the heavy cream.
- Vent the top crust. Those little slits in the top aren't just for looks! They give steam a place to escape so the crust doesn't get soggy.
- Let it rest before slicing. Give the pot pie 10 minutes to settle after baking. The filling will thicken and set slightly, making it much easier to cut clean slices.
Best Bite Alert: That first slice with crisp buttery crust, creamy filling, and tender chicken? It's everything you want on a chilly night.
How to Make Chicken Pot Pie
Season and brown the chicken. Preheat the oven to 400°F. Toss the cubed chicken with paprika, sage, oregano, salt, and pepper until evenly coated. Sear the chicken in a hot skillet with olive oil for 5-7 minutes total, just until lightly browned. Transfer to a plate and set aside.
Cook the veggies and make the sauce. In the same skillet, cook the onion until softened, then add the garlic until fragrant. Stir in the frozen peas and carrots, salt, and pepper. Sprinkle the flour over the vegetables and cook for a minute. Slowly pour in the chicken stock, stirring until smooth and slightly thickened. Stir in the heavy cream and let the filling bubble gently for 1-2 minutes, then turn off the heat.
Assemble the pot pie. Roll one pie crust into the bottom of a cast iron skillet or baking dish. Spread the cooked chicken in an even layer over the crust, then pour the creamy vegetable filling over the top.
Add the top crust. Place the second crust over the filling, tucking and crimping the edges to seal. Brush with beaten egg for shine and cut a few slits in the top to vent steam.
Bake and rest. Bake for 20-25 minutes, or until the top crust is deeply golden brown and crisp. Let the pot pie cool for about 10 minutes before slicing and serving.
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Tips & Tricks for the Best Chicken Pot Pie
- If you don't have a cast iron skillet, use a deep-dish pie plate, a 2-quart casserole dish, or a large oven-safe skillet.
- A frozen peas and carrots blend keeps prep simple. Add it straight from the freezer, no thawing needed.
- For an even quicker version, use rotisserie chicken and skip the stovetop browning step.
- You can skip the bottom crust if you prefer a lighter pot pie. Add the filling directly to a greased dish and top with a single crust.
- Always cut slits in the top crust before baking to release steam and keep the crust from turning soggy.
- Let the baked pot pie rest for about 10 minutes so the filling can thicken and set before slicing.
Storage Tips
- Storage: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. If it's still in the pan, cover it tightly with foil or plastic wrap.
- Reheating: Reheat slices in a 325°F oven until warmed through for the crispiest crust, or use the microwave for a quicker option.
- Freezing: You can freeze the baked or unbaked pot pie for 2-3 months. Wrap tightly in plastic wrap and foil or use a freezer-safe container. Thaw overnight in the refrigerator, then bake or reheat until hot all the way through.
Easy Chicken Pot Pie Recipe FAQs
Yes! Rotisserie chicken is a great shortcut. Skip the browning step and stir about 3 cups of shredded rotisserie chicken directly into the creamy vegetable filling before assembling the pie.
Absolutely. Mixed vegetables that include corn or green beans work well, and you can also add sautéed mushrooms or diced potatoes. Just keep the overall veggie amount similar so the filling isn't overstuffed.
Use a metal or cast iron pan, preheat your oven fully, and make sure the filling is slightly thickened before you pour it over the chicken. Letting the pie rest after baking also helps the filling set up and keeps the crust from getting soggy.
Yes. Assemble the pot pie up to the point of baking, then cover and refrigerate for up to 24 hours. When you're ready to bake, set the dish out while the oven preheats and add a few extra minutes to the bake time if needed.
This recipe is perfect for Thanksgiving leftovers. Swap the chicken for an equal amount of shredded cooked turkey and follow the recipe as written.
Want More Easy Chicken Recipes? Try These:
- Chicken and Broccoli Casserole
- Cast Iron Chicken Breast
- Cast Iron Chicken Thighs with Potatoes and Carrots
- Hibachi Chicken
- Instant Pot Chicken and Potatoes with Green Beans
- Cheesy Chicken Enchilada Pasta
- Chicken Mozzarella Bake
Have any comments, questions, or other delicious ideas and ways to enjoy this Super Easy Chicken Pot Pie? Please share them in the comment section below!
📖 Recipe
Easy Chicken Pot Pie Recipe
Video
Equipment
- 1 cast iron skillet or oven safe pan
- 1 Large skillet
- 1 wooden spoon
Ingredients
- 1 ½ pounds chicken breast, cut into 1-inch cubes
- ½ teaspoon paprika
- ½ teaspoon dried sage
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and diced carrots
- ¼ teaspon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 2 refrigerated pie crust
- 1 egg, lightly beaten
Instructions
- Begin the recipe by Preheat the oven to 400 degrees F. Grab a large plastic storage bag and add in the 1 ½ pounds of chicken breast, ½ teaspoon paprika, ½ teaspoon dried sage, ¼ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Close or zip up the plastic storage bag and gently toss the chicken in the seasonings until fully coated.
- Add the seasoned chicken from the plastic bag to the skillet and allow it to cook for about 3 minutes before turning the chicken over to the other side. Allow it to cook for an additional 2 minutes before removing the tender chicken from the pan to a separate dish. Set aside.
- To the same skillet over medium-high heat, add the 1 cup chopped onion and allow it to cook for about 2 to 3 minutes until it begins to soften. Add the 2 cloves minced garlic and stir until it becomes fragrant (about 1 to 2 minutes) before adding the 1 cup frozen peas and carrots.
- Season with ¼ teaspoon salt and ¼ teaspoon ground black pepper and stir with a wooden spoon to combine. Evenly sprinkle the 2 tablespoons all-purpose flour over the vegetables and stir until a thick paste forms from the flour combining with the liquid from the vegetables.
- Slowly pour in the 2 cups chicken stock and stir to combine and smooth out the flour mixture. While stirring the sauce will begin to thicken after about 2 to 3 minutes. Stir in the 1 cup heavy cream and allow the chicken pot pie filling to heat up for 1 to 2 minutes before completely turning off the heat.
- For this recipe, I prefer to use a large cast iron skillet (at least 10-12 inches). It holds all of the ingredients well and allows for a flaky crust with a slightly crispy crust on the bottom.
- If you do not have a cast iron skillet, then you may use any large round oven-safe pan, large pie plate, casserole dish, or oven-safe skillet.
- Unfold and use a rolling pin to roll out 1 store-bought pie crust and place it on the bottom of the cast iron skillet. Top with the cooked chicken and spread evenly on top of the pie crust.
- Evenly pour the filling on top of the chicken and gently press it down to cover the chicken.
- Unfold the second crust and evenly place it on top of the skillet over all of the ingredients. Tuck any excess dough hanging over the side into the skillet and pinch to close with the bottom crust if possible.
- Using a small bowl, whisk 1 egg before using a brush to brush the top of the pie crust with the egg wash. Using a knife or kitchen shears cut 3 to 4 small slits in the center of the top crust of the unbaked pot pie to allow the steam a space to escape.
- Place the pot pie into the oven and bake for 20 to 25 minutes, until the top crust is golden brown. Carefully remove the chicken pot pie from the oven and allow it time to cool for 5 to 10 minutes before cutting with a sharp knife to serve. Enjoy!
- Leftover chicken pot pie can be stored in the refrigerator in an airtight container for 3 days. When ready to serve again, reheat in the oven on low heat until warm or in the microwave.
Notes
- If not using cast iron, bake in a deep-dish pie plate, a 2-quart casserole, or any large oven-safe skillet.
- Add the frozen peas and carrots straight from the freezer, no need to thaw.
- For a lighter take, skip the bottom crust and add the filling directly to a greased baking dish and top with a single crust.
- Vent the top crust by cutting a few slits so steam escapes and the crust stays crisp.
- Let the pot pie rest 10 minutes before slicing so the filling sets and cuts cleanly.
- Short on time? Swap in about 3 cups shredded rotisserie chicken and skip the stovetop browning step.
Capelle says
Making this chicken Pot Pie recipe was simple and east. thank you for sharing. Also thank you for saving my taste buds from a frozen Tv dinner!
LaKita says
Haha I love this! So glad the recipe came through and saved you from the frozen aisle! 😄🍗🥧 Thanks so much for giving it a try, happy you enjoyed it! 💛