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Chicken pot pie on a white plate with a fork and parsley

Easy Chicken Pot Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 slices
Calories: 460kcal
Author: Holly
Chicken Pot Pie combines veggies and chicken in a creamy sauce all baked inside a flaky pie crust!


  • 1 large baking potato diced, about 1 1/2 cups
  • 1 onion diced
  • cup butter
  • cup flour
  • ½ teaspoon thyme
  • salt & pepper to taste
  • 1 cup chicken broth
  • ¾ cup milk
  • 1 ½ cups frozen mixed vegetables defrosted
  • 3 cups cooked chicken
  • 2 refrigerated pie crusts uncooked


  • Preheat oven to 400°F.
  • Add potato, to a small saucepan, fill with water and boil until tender.
  • Cook onion in butter until tender. Add seasonings and flour. Cook 2-3 minutes.
  • Add broth and milk and cook until thick and bubbly. Stir in chicken, frozen vegetables, and potatoes.
  • Unroll the first pie crust and line a deep dish pie plate. Fill with chicken pot pie filling and top with second crust.
  • Seal the edges and cut slits to allow steam to escape. Bake 30-35 minutes or until hot and bubbly and crust is golden.
  • Rest 15 minutes before serving.


  • Use fresh or frozen veggies of your choice. Try adding broccoli, asparagus or green beans for a different flavor. 
  • You can use a premade crust (any brand will do) or make your own.  
  • Letting the chicken pot pie rest before serving allows the filling to set and for the pie to stay intact when slicing and serving. 


Calories: 460kcal | Carbohydrates: 49g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 502mg | Potassium: 405mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2675IU | Vitamin C: 11.1mg | Calcium: 71mg | Iron: 2.6mg