Easy Homemade Chicken Pot Pie Recipe

overhead view of finished pot pie with pieces missing and spoon in it

5 from 3 votes

Easy Homemade Chicken Pot Pie Recipe

Try making this Easy Homemade Chicken Pot Pie Recipe that is filling, comforting, and delicious. Made using a refrigerated pie crust to cover the top and the bottom of this savory pie.

Prep Time20

Cook Time25

Resting Time10

Total Time55

Course: Main Course

Cuisine: American

Keyword: chicken pot pie

Servings:

Calories: 494kcal

Author: LaKita Anderson

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.
Using a large skillet, place it over medium-high heat on the stovetop and allow it to heat up before adding the 3 tablespoons olive oil. Carefully swirl the olive oil around the skillet to evenly cover the bottom.
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 a cast iron skillet, use a deep dish pie plate, a 2-quart casserole dish, or a large oven-safe skillet.
Use a frozen mixture of peas and carrots in the pie filling. Add the frozen vegetable and no need to allow them to thaw.
You may omit the pie crust on the bottom and add the ingredients directly to the baking dish.
Do not skip the step to vent the pie before baking by cutting slits into the top of the pie crust. This allows the steam a place to escape and prevents the crust from becoming soggy.
Allow the baked pot pie time to rest/cool for about 10 minutes before cutting to serve. This gives the filling time to thicken and set for easier cutting and serving.

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