This Easy Chicken Pot Pie is pure comfort food. This classic savory pie is filled with chicken, vegetables and a creamy herb gravy.
When it comes to classic comfort food, it doesn’t get any more comforting than Chicken Pot Pie. Each slice of this pie is loaded with shredded chicken and vegetables simmered in a creamy gravy inside a buttery pie crust.
Like I said, it is pure heaven.
When you think Chicken Pot Pie what comes to mind first? Is it the buttery, flaky pie crust? Or is it the savory creamy filling. For me? It has always been the filling! Way back to the days that we used to eat the Marie Callender’s frozen pot pies. It was always the filing that got me. And how could it not? I mean just look at it:
Now over the years, I shied away from making these because I thought they would be too hard. But you guys, guess what, Chicken Pot Pie is incredibly easy to make. Especially with the use of store-bought pie crust. One bite and you’ll never buy the frozen ones again. Trust me.
First let’s talk about the ingredients that you’ll need to make it.
I used to be intimidated by chicken pot pie but that is before I realized how incredibly easy it is to make at home. Follow along with these step by step photos and instructions to see just how simple it is.
It might be hard to resist but it is important to let the pie rest before you slice into it. That will help the filling set so it won’t seep out when you cut your first slice. 10 – 15 minutes should do it.
Truth be told, I cut into one too soon one time and it was still delicious. My eldest, who can be quite picky said “Mom, it doesn’t look pretty but man, it tastes SO good!” I had to agree.
This chicken pot pie will last for a few days in the refrigerator. Don’t forget to keep it covered so that the filling doesn’t become too dry.
To reheat the pie, allow it to come to room temperature and then heat in a 300 degree oven 20 – 30 minutes or until heated through.
When you are making a two crust pie crust, cutting slits to vent the pie will allow the steam to escape while it’s cooking. This can help prevent soggy crust.
If the crust starts to get too brown, simply place some aluminum foil along the edges.
Yes! You can make chicken pot pie filling in advance. Refrigerate it and fill the pie crusts when you’re ready.
The sauce is made with butter, chicken broth, flour and heavy cream.
Giving the pie a chance to cool before cutting will allow the filling to set. If you cut too soon the filling will spill out, it will still taste fabulous but won’t be as pretty. 10 – 15 minutes should be good.
This chicken pot pie has all of your veggies, carbs and protein in one so you really don’t need to serve it with anything else. But a green salad drizzled with a light garlic vinaigrette would be a great side!
Looking for more recipes that use leftover chicken? Try these:
This Creamy Dill Chicken Salad is an all time favorite around here! Anytime I have leftover chicken we have these for lunch the next day.
Try this twist on enchiladas with Green Chile Chicken Enchiladas.
Another chicken salad here but with twist! Curry Chicken Salad is sure to liven up your lunches!