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.
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.
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
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
Chicken Pot Pie
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)
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.
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.
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.