Classic and easy Chicken Pot Pie

What is a Pot Pie?

A pot pie is a savory pie filled with meat (usually chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a top and bottom pie crust. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey…

Why I love this recipe:

Homemade can’t be beat – There is so much flavor in the filling and wholesome ingredients that store-bought chicken pot pie can never compete with. And the filling and crust are both very simple to make.
Make Ahead – The filling and pie crust can be made ahead, or the entire pie can be made in advance, or even frozen to enjoy another day.
Ultimate Comfort Food – Chicken Pot Pie could be the king of comfort food, especially on a chilly day. It is a treasure in our house, and a meal that everyone is excited about!

Can You Freeze Chicken Pot Pie Filling?

This homemade chicken pot pie is best served fresh from the oven. But if you made too much filling, or you’re looking to prep this pot pie ahead of time, the freezer is your solution! To freeze the chicken pot pie filling, prepare it as directed in the recipe. Then cool it, uncovered, in the refrigerator for 30 minutes. Spoon the mixture into a 1-gallon freezer food storage plastic bag, leaving 1/2 to 1 inch at the top of the bag to account for expansion. Seal the bag and freeze your chicken pot pie filling for up to 1 month.

When you’re ready to bake your Classic Chicken Pot Pie, move the mixture to your fridge and allow it to thaw overnight. Next, pour it into a 2-quart saucepan and heat over medium heat for 5 to 6 minutes. Stir frequently until your chicken pot pie filling is thoroughly heated. Assemble, fill and bake pot pie as directed in the recipe.

What to serve with Chicken Pot Pie:

Because pot pies are so hearty and full of protein, we love to serve this as a main course paired with Mashed Potatoes, soft Dinner Rolls and simple vegetable sides:

Caesar Salad – so fresh, simple and made from scratch
Roasted Brussels Sprouts
Baked Asparagus – our go-to asparagus recipe
Beet Salad – with the best dressing


Servings: 8 people
  • 1 homemade pie crust, (2 disks)
  • 4 cups cooked chicken, shredded*
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, (1 cup chopped)
  • 2 medium carrots, (1 cup) thinly sliced
  • 8 oz white or brown mushrooms, (stems discarded), sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour

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