Easy Classic Chicken Pot Pie
Comfort food at its best. It really doesn’t get much better than an Easy Classic Pot Pie. A buttery, crisp crust, loads of vegetables, a brothy gravy, and chopped chicken. A dish your whole family will love.
While there are endless pot pies to grab from the freezer section at your local grocery store, nothing compares to the taste of a homemade pot pie. After making this homemade version, you will never buy a frozen one again.
Can I Use a Rotisserie Chicken?
You bet! A rotisserie chicken would be great for this dish. Just take all of the meat off of the bones and continue with the recipe.
Can I Prepare this Pot Pie in Advance?
Yes! I like to catch chicken on sale, boil it, chop it, and freeze it. This makes preparing a casserole fast and easy. And this chicken pot pie is no exception. Prepare the chicken in advance by cooking and chopping. If you are making this dish right away, just refrigerate the chicken. If it will be a while before making this recipe, freeze it, and thaw before use.
What kind of Chicken Should I Use?
For this recipe, you can use any chicken you desire. If you like white meat, use that. I like chicken thighs, so most of my pot pies have dark meat.
Chicken tenders will also work great. Just boil, chop, and continue with the recipe.
What Kind of Broth Do I Use for Chicken Pot Pie?
There are several options for chicken broth. The grocery store has a whole section with many varieties to choose from. Please select your favorite or do as I do and make your own. For homemade chicken broth, boil your chicken and reserve your broth. I like to keep a few bags in my freezer for fast recipes.
Can I Use Other Vegetables In This Pot Pie?
Yes. If you are not a fan of mixed vegetables, use 2 cans of your favorite veggies.
Can I Substitute the Meat in this Pot Pie?
Yes. I like to use chicken, turkey, and sometimes ham. This recipe is excellent to use around the holiday season. You can use up the leftovers you might have lingering in the fridge.
How Do I Store Leftover Pot Pie?
To Refrigerate: Cover and store any leftovers in an air-tight container in the refrigerator. This pie should last for 4-5 days with no problem.
- Place leftovers in a freezer-safe container and wrap tightly in plastic wrap.
- Freeze for up to 2 months.
- Thaw and reheat in the oven for the best outcome.
Chicken Pot Pie is a comfort food I enjoy as a weeknight meal. It’s warm and filling, especially on those cold winter nights. It’s the perfect meal to serve your family and to use up those holiday leftovers.
For more delicious casseroles, be sure to check out the recipes below.
Classic Chicken Pot Pie
- 2 cups chicken cooked and chopped
- 2 cups chicken broth
- 1 10 oz. can cream of mushroom soup
- 2 15 oz. cans mixed vegetables corn, peas, potatoes, etc.
- 1/2 teaspoon salt & pepper
- 1 stick butter melted
- 1 cup milk
- 1 cup self rising flour
- Boil chicken, debone, chop. Measure 2 cups and set aside.
- Reserve 2 cups chicken broth.
- In a large bowl, mix together chicken, broth, soup, seasonings, and mixed vegetables. Pour into a 9 x13 baking dish.
- In a small bowl, mix together melted butter, milk, and flour. Stir well until smooth. Pour slowly and evenly over the chicken mixture.
- Bake at 350 degrees for 1 hour. *The last 1-2 minutes, flip the oven to broil. DO NOT walk away. You are browning the top of the crust, and it will brown quickly. If your crust is brown enough for you--skip this step. Allow the pot pie to sit for 10 minutes for the sauce to set up. Plus, it's too hot to eat immediately anyway.
Want to make a homemade pie crust? Check out this recipe.