Name: Homemade Easy Chicken Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box refrigerated pie crusts (2 crusts), at room temperature; 4 tablespoons unsalted butter; 1 small white onion, diced; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon poultry seasoning; 1 3/4 cups chicken broth; 2/3 cup milk (2% preferred); 2 cups cooked, shredded chicken; 2 cups frozen mixed vegetables, thawed

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I made this recipe for a comforting chicken pot pie with a creamy sauce, tender shredded chicken, and baked in a flaky double crust. It’s a “semi-homemade” take—using refrigerated crusts to save time but still full flavor. Homemade Easy Chicken Pot Pie

Why You’ll Love This Recipe

I don’t use canned cream soups—just a homemade roux with flour, butter, broth, and milk for the gravy.
It’s great for leftovers: shredded or rotisserie chicken works, and vegetables can be swapped or doubled if I want a lighter version.
It’s a family favorite; simple enough for a weeknight, yet satisfying like a hearty comfort meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box refrigerated pie crusts (2 crusts), at room temperature
4 tablespoons unsalted butter
1 small white onion, diced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk (2% preferred)
2 cups cooked, shredded chicken
2 cups frozen mixed vegetables, thawed

directions

I preheat my oven to 425°F and set one pie crust into a 9-inch pie plate. I leave it unbaked and set it aside.
In a medium saucepan over medium heat, I melt the butter, then add the chopped onion. I cook it until it’s soft and translucent.
I whisk in the flour, salt, pepper, and poultry seasoning to form a smooth paste (roux).
Gradually, I stir in the chicken broth and milk, whisking constantly until the mixture thickens and begins to bubble.
I stir in the shredded chicken and thawed mixed vegetables, then remove the saucepan from heat.
I pour the filling into the prepared bottom pie crust. Then I top it with the second pie crust, sealing the edges and cutting slits in the top for steam to escape.
I bake the pot pie for 30 to 40 minutes or until the crust is golden brown. After about 20 minutes, I like to cover the crust edges with foil to prevent them from burning.
Once baked, I let it stand for 5 minutes before slicing and serving.

Servings and timing

Servings: 6
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

I make it vegetarian by skipping the chicken and using extra vegetables or beans.
Turkey is a great substitute if I’m using holiday leftovers.
Sometimes I bake it with only a top crust to cut back on calories and make the filling shine.
If I have time, I use homemade pie crust for an extra flaky finish.

storage/reheating

I store leftovers in the refrigerator, covered, for up to 3 days.
To freeze just the filling, I cool it and store in a freezer-safe bag for up to a month. When I’m ready, I thaw and bake it inside fresh crust.
I can also freeze the fully assembled, unbaked pie wrapped tightly in foil. When baking from frozen, I leave the foil on for the first 30 minutes, then remove and bake for an additional 30–35 minutes.

FAQs

What kind of chicken works best?

I usually use cooked, shredded chicken. Rotisserie chicken is convenient and flavorful, but I can also poach or bake chicken breasts or thighs.

Do I need to prebake the bottom crust?

No, I don’t prebake it. It cooks through during the bake time. If I’m concerned about sogginess, I might poke the bottom crust with a fork before adding the filling.

How can I thicken the filling if it seems too thin?

The roux thickens the filling well, but if it still seems too thin, I stir in a slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water or broth.

Can I bake the pie from frozen?

Yes. I bake it straight from the freezer, keeping foil on for the first 30 minutes. Then I remove the foil and bake for another 30–35 minutes until golden and hot.

What sides go well with chicken pot pie?

Because the pie already includes meat, veggies, and crust, I usually serve it with a simple green salad or steamed vegetables to keep things light.

Conclusion

I love how this chicken pot pie balances ease and comfort. With simple ingredients and not too much fuss, I get a hearty, warming dish that the whole family enjoys. I always feel satisfied making something classic at home that tastes so much better than store‑bought or frozen versions.