Chicken Pot Pie is made with a flaky pie crust filled with shredded chicken, onions, carrots, peas, in a creamy sauce. This classic comfort food is simple to make with a few basic ingredients.
For this chicken pot pie recipe, I’ve used a homemade pie crust and baked in a cast iron skillet. But if you’re looking to save time you can use store-bought pie crust or refrigerated biscuits.
You’ll never want to buy store-bought chicken pot pie again!
Classic chicken pot pie is baked in a cast iron skillet or a traditional glass pie plate. Either way, this pot pie will be delicious! Do you have leftover Thanksgiving turkey or glazed ham? This chicken pot pie recipe also works great with turkey or even ham for turkey pot pie or ham pot pie!
I used homemade pie crust for this recipe, but you’re welcome to use store-bought. And pot pie is freezer friendly! (Just assemble and wrap the entire pie loosely with plastic wrap and plop in the freezer!)
Why this recipe works
- Made with simple ingredients, readily available in your local grocery store.
- Simple to follow directions.
- Freezer friendly – make a few chicken pot pies and wrap loosely with plastic wrap. Plop in the freezer for an easy meal later.
- A great way to use up leftover Thanksgiving turkey or rotisserie chicken!
What you’ll need
- Pie crust – use store-bought or homemade pie crust. You can even use a can of refrigerated biscuits on the top of this chicken pot pie recipe.
- Onions, carrots, and celery – chopped small and adds so much depth of flavor.
- Shredded chicken – use either boneless skinless chicken breasts or even leftover rotisserie chicken that you’ve shredded.
- Frozen vegetables – makes this pot pie recipe super easy. We prefer a combination of peas, sweet corn, and pearl onions. But, you can use whatever vegetables you prefer.
- Fresh rosemary – chopped finely to add plenty of flavor. Mix up your herbs and add fresh thyme too if you prefer.
For more great dinner recipes be sure and try Easy Chicken Fajitas, Cast Iron Chicken, Mexican Shredded Chicken, and Slow Cooker Pulled Pork.
How to make Chicken Pot Pie
Step 1: In a large cast iron skillet over medium heat. Heat the oil and butter. Add the onions, carrots, and celery. Stir occasion and cook until softened.
Step 2: Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1 minute, stirring continuously.
Step 3: Gradually add the chicken broth and heavy cream. Stir frequently until mixture begins to thicken. Remove from the heat and add the frozen vegetables. Season with black pepper. Add the chopped rosemary. (Add more chicken stock if needed)
On a lightly floured work surface, roll out the pie crust into a circle. Place in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie plate. Spoon the pot pie ingredients into the prepared pie shell.
Don’t feel like making homemade pie crust? No worries! Use store-bought pie crust. Or, make this chicken pot pie recipe with store-bought biscuits. Place refrigerated biscuits on top of the filling and bake until they are golden brown. Easy as pie!
Have leftover turkey or rotisserie chicken? You can use that in this chicken pot pie recipe!
I often make several batches of this chicken pot pie freezer meal to stock our freezer with family friendly dinners for busy weeknights. Have a larger family? You can make this pot pie into a family-sized pot pie by cooking it in a 9×13-inch baking dish.
How to freeze chicken pot pie
This is one of the most freezer friendly meal recipes!
- Use a disposable aluminum pie pan or a glass pie dish (Pyrex or Anchor makes oven safe pie dishes).
- Prepare the chicken pot pie as instructed. Wrap unbaked chicken pot pie well with plastic wrap and place in the freezer.
How to cook chicken pot pie from frozen
I do not recommend thawing the frozen pot pie, as it can potentially make your pie crust soggy.
- Brush with an egg wash right before cooking.
- No need to thaw the pot pie.
- Place the pot pie on a half sheet pan lined with parchment paper to catch any excess juices.
- Glass can shatter when going from freezer to oven. If using a glass pie dish, DO NOT preheat your oven! Place the frozen pot pot pie into a cold oven and then preheat. This will bring the temperature of the glass dish up to temperature as the oven preheats.
- If using a metal or aluminum foil pan, you can go directly from freezer to a hot oven.
- Bake until the pie crust is golden brown and sauce is bubbling inside.
If you are using a family sized pot pie in a 9×13-inch baking dish this will take slightly longer.
A frozen pot pie may take slightly longer to bake. Should the pie crust become too brown, simply use a piece of aluminum foil with a small slit cut out of the center in order to vent the steam. Cover the entire pie loosely with the aluminum foil.
This helps the pie continue to bake without burning the crust. We were raised to use what we have, no fancy gadgets needed.
Recipe FAQs
Using a cast iron skillet will help your crust from getting soggy. The heat from the cast iron pan distributes the heat to keep the bottom crust nice without having to blind bake.
Cast iron is great for baking because it retains heat and conducts it evenly. Lightly coat the pan with either cooking spray or vegetable oil so your pie does not stick.
Adding flour to the cooked onions with the fat will make a roux that will thicken chicken pot pie filling. Once the flour cooks a bit, you will add chicken stock and cream and simmer over medium heat to thicken the filling.
Yes! Wrap unbaked chicken pot pie well with either plastic wrap or aluminum foil. Place into a freezer for 4-5 months. It is best to freeze chicken pot pie in a non self-defrosting freezer.
More Pie Recipes
- Apple Pie
- Apple Hand Pies
- Blueberry Pie
- Blueberry Hand Pies
- Cherry Hand Pies
- Cherry Pie Filling
- Peach Hand Pies
- French Meat Pie
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Chicken Pot Pie
Ingredients
Chicken Pot Pie
- 3 boneless skinless chicken breasts (cooked and shredded- see below)
- 1 cup yellow onion, chopped
- 1 cup carrots, peeled and chopped small
- ¾ cup celery, chopped small
- ½ cup (1 stick) butter
- 2 tablespoons vegetable or canola oil
- ½ cup all-purpose flour
- 3 cups chicken broth
- ¾ cup heavy whipping cream
- 1 small bag frozen corn (10 to 12-ounces)
- 1 small bag frozen peas (10 to 12-ounces)
- 1 small bag frozen pearl onions (10 to 12-ounces)
- 1 tablespoon fresh rosemary (chopped finely)
- salt and black pepper to taste
- pie crust for double crust (homemade or store-bought)
Instructions
Chicken Pot Pie Filling
- Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
- In a large cast iron skillet over medium heat. Heat the oil and butter. Add the onions, carrots, and celery. Stir occasion and cook until softened, about 4 to 5 minutes.
- Sprinkle the flour over the cooked vegetables and stir to combine. Cook about 1 minute, stirring continuously.
- Gradually add the chicken broth and heavy cream. Stir frequently until mixture begins to thicken. Remove from the heat and add the frozen vegetables. Season with black pepper. Add the chopped rosemary. (Add more chicken stock if needed)
Assembling Chicken Pot Pie
- On a lightly floured work surface, roll out the pie crust into a circle. Place in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie plate.
- Add the shredded chicken to the unbaked pie shell.
- Spoon the chicken pot pie ingredients into your prepared pie shell.
- On a lightly floured work surface, roll out the top pie crust and carefully place over the pot pie. Gently roll under the edges and press down. Use a sharp knife to cut several vents into the top of the pot pie.
- Brush the pot pie with an egg wash* using a pastry brush.
- Place the cast iron skillet or pie plate on the prepared half sheet pan.
- Bake in the preheated oven for 30-35 minutes. Or until the crust is golden and the filling bubbling.
- Let cool 10-15 minutes before serving.
Recipe Notes
For the chicken:
Place the chicken, one breast at a time inside a large zip-style bag. Keep the bag open so air can escape. Flatten the chicken with a rolling pin or a meat tenderizer. Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and mustard powder (season to taste). Cook in a large cast iron skillet over medium heat, browning both sides. Finish in a preheated oven on a 375 degrees F for 15 to 20 minutes, or until thoroughly cooked. Let cool before shredding. You can also use store-bought rotisserie chicken in this recipe. Chicken Broth: I prefer to use Better Than Bouillon. Follow the directions on the jar. Be careful with adding salt to this recipe! Chicken broth already has lots of salt! *Egg Wash: 1 large egg, 1 teaspoon water, pinch of salt (beaten together with a fork) Substitutions: You can add lima beans, or any frozen vegetable you prefer.Nutrition
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Carol Jones says
Best chicken pot pie ever! I received a lot of compliments and everyone wanted the recipe. I look on afarmgirlskitchen.com for recipes because they are great. I have never had a problem with any of the recipes. Thank you for sharing your recipes. *****
Jessica Robinson says
Thanks Carol for giving this chicken a try! Glad to hear you enjoyed it!
Nicole says
Made this for the fam bam tonight … first attempt at home made pastry & first attempt at pot pie … was soooo delicious … pastry was a bit hard to roll out getting it out of the fridge so that was an interesting challenge … should I have brought it back to room temperature before trying to roll out? Added a teaspoon of chicken stock powder to the veggie mix for a little extra flavour and it was super delicious … pastry was lovely & tasty & reminded me of my grandmothers meat pie recipe … I used the food processor to mix the dough which worked fine too …. Only used about half of the veggie mix so will be teaming that up with some tuna I think for tomorrow nights dinner … thanks for an awesome recipe
Jessica Robinson says
Hello Nicole,
I’m so happy to hear you tried making pie crust/pastry for the first time! I usually pinch off what I need, straight from the fridge so the dough is super cold and roll out on a floured surface. I’ll say that I really do not measure the ice water (personally), it’s more of a feel for me. So I tend to add a little more moisture to it and therefore I believe it becomes easier to work with. I do not use the food processor, as it can make the dough tough because it tends to overwork the dough. But, nice to hear you had success with it! This recipe is for a larger cast iron skillet or you can use whatever you have leftover for a spare chicken pot pie (glass dish) for the freezer! Thanks for being a loyal follower!
Marie Bryant says
I just made this tonight. It was excellent. I followed the ingredients, but I had enough for one large skillet pie, plus one extra pie. I used a package of 2 of the refrigerated pie crusts that I used for the skillet pie. But I had lots of chicken and vegetable mix left over. I had a package of 2 deep dish frozen pie shells. I got them out an used them to make a second pie. I still had extra meat and vegetable mix left.
Jessica Robinson says
Hello Marie,
Happy to hear you enjoyed the chicken pot pie recipe! Thanks for taking the time to write!
Lisa says
Why do you need to put the skillet on a prepared half sheet pan?
Jessica Robinson says
Lisa,
I always put any sort of fruit pie or pot pie on a half sheet pan lined with parchment paper for baking/cooking in the oven. This helps with cleanup. Any juices from the pie will drip onto the sheet pan and NOT onto the bottom of your oven or the racks. Making cleanup a breeze!
Roy Torres says
Love it and very tasty but to runny … Even cut out 1/2C of chicken broth this time and waited 15 min before getting into it.. Help
Jessica Robinson says
Sorry to hear you did not have luck with the chicken pot pie recipe.
There is flour in the recipe that you need to cook with the onions, carrots and celery. That should thicken the filing. Plus, the directions tell you to stir in the chicken broth and heavy cream, stir frequently as it thickens. It will really bubble up well as it starts to thicken. In addition, the filling will thicken as it bakes.
So many of our readers have left great reviews saying it turned out great. I would guess that perhaps you did not let the filling thicken enough on the stove before placing into the pie shell.
You could also add a tablespoon of cornstarch dissolved in a bit of cold water and it will thicken really well!
Please let us know if we can help you further.
Edie Patterson Mello says
I made this tonight because it was so cold outside, I knew my husband would appreciate a delicious hot meal. It was so yummy and soothing. I will make this again.
Jessica Robinson says
So happy to hear you both loved it!
Maria says
This recipe was easy and absolutely delicious!!! I added cracked pepper before the top pie crust and it added so much flavor. I also sprinkled some celery salt to the mix! I used rotisserie chicken as well. Mine thickened perfectly, but as you know when you make any roux, you must be patient and stir in gradually and wait for it to bubble ever so slightly! Thank you for sharing this recipe! I will make it over and over again 😊
Valerie says
I made the chicken pot pie and it was perfect. I used a gluten free pie crust because my husband is gluten free. We loved it!
Jessica Robinson says
Thanks so much Valerie!! Thrilled to hear you both loved it!
Laura Guynup says
This is the first time I have given one of your recipes a go. I was not disappointed!!!! I love your crust recipe it turned out perfect 🙂 The chicken pot pie was a hit with my family.
Thank you for sharing your recipes!!!
Jessica Robinson says
Thanks so much Laura!! Glad to hear you loved it!