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    Home » Chicken » Easy Chicken Pot Pie

    Easy Chicken Pot Pie

    December 17, 2019

    34148 shares
    Jump to Recipe Print Recipe

    If you’re looking for a delicious and comforting dish, then this easy chicken pot pie is it! Packed with flavorful potatoes, carrots, peas, and the most delectable sauce filling in between two layers of buttery pie crusts – this easy double-crust chicken pot pie is an absolute must-make. Perfect for dinner!

    Close up of a chicken pot pie crust

    What is chicken pot pie?

    If you’ve never gotten the chance to try a chicken pot pie, you are seriously missing out! This traditional southern dish is essentially a savory baked casserole with chicken, vegetables, and gravy or sauce that is covered with a flakey, buttery pastry crust.

    It’s classic comfort food, easy to make, and delicious. You don’t need to be a master chef to whip up this easy chicken pot pie recipe with puff pastry!

    Why this recipe works

    Making easy chicken pot pie with puff pastry has never been easier. All you need to do is roll out some puff pastry, assemble your ingredients, and bake!

    Here’s a step-by-step guide to making your own delicious homemade chicken pot pie.

    Ingredients needed to make homemade chicken pot pie

    cut up chicken on a cutting board, sliced carrots, diced potatoes, and minced garlic

    Filling:

    • Chicken breast
    • Olive oil
    • Veggies (carrots, Yukon gold potatoes, frozen peas)
    • Garlic
    • Butter (unsalted)
    • ‘Better Than Bouillon’ chicken base
    • Fresh herbs (thyme and parsley)
    • Low-sodium chicken broth
    • Half and half
    • All-purpose flour
    • Salt and pepper

    Crust:

    • Premade pie crusts
    • Eggs

    How to prep filling ingredients

    cubed chicken cooking in a cast iron skillet

    Preparing your ingredients before you get started with cooking is the secret to a successful meal.

    With this in mind, I chopped up some Yukon Gold potatoes – which have an incredibly creamy texture – as well as sliced carrots and minced garlic. Lastly, I cut boneless skinless chicken breast for added flavor and texture.

    Having my ingredients ready beforehand really helped me stay organized during the cooking process!

    Make chicken pot pie filling

    chicken pot pie steps

    Once I had all of my ingredients prepped, it was easy to make the filling.

    Here’s how to make it:

    • Season the chicken with a simple kosher salt and freshly ground black pepper.
    • Cook the chicken completely through, then spoon it out of the skillet and set aside.

    Chicken tip:

    If you are in a rush, grab a rotisserie chicken and quickly dice or shred it for an effortless meal.

    • Once you have removed the chicken, add in the Yukon gold potatoes, carrots, garlic, thyme, black pepper, and chicken bouillon.

    I use this paste in so many of my recipes to give it ‘umami’ and enhance the flavor of the dish. The paste incorporates much better into dishes than using the cubes.

    • Then, add back in the chicken, some peas, and fresh parsley.

    How to make filling creamy

    chicken pot pie filling in cast iron skillet

    When it comes to chicken pot pie filling, you want it to be creamy and not too dry. Sometimes, it can even be too watery or has too much liquid, which I am not a fan of.

    I personally love a creamy gravy that is thick and will hold up when cutting/serving.

    To make the filling nice and creamy:

    • Sprinkle all-purpose flour and mix it into all the ingredients – this will help thicken the gravy.
    • Then, use a combination of chicken broth and half & half.
    • Bring the liquid to a gentle boil, then allow it to simmer and thicken up.

    Use premade pie crust

    photo of pie crust in a package

    To keep this chicken pot pie recipe nice and easy, I decided to use store-bought pie crust. You can definitely go for it and make your own, but I just don’t always have the time.

    Either way, it will taste delicious!

    An important step is to allow the crust to come to room temperature, or else it will fall apart as you are handling it. Most pie crust packages come with two, which is perfect since we are doing a double-crust pot pie!

    Crust tip:

    You can also skip the bottom pie crust and just lay one crust over the cast iron skillet or oven-proof skillet.

    Assemble chicken pot pie

    4 step laying pie crust on pot pie

    Now, it’s time to put everything together.

    Here’s how easy it is:

    • Spray your pie dish with non-stick cooking spray.
    • Carefully lay the first pie crust in the dish and gently press the pie crust so it’s touching the entire pie dish.
    • Add the creamy pot pie filling.
    • Carefully lay the second pie crust over the pot pie filling. Take scissors (or pastry cutter) and trim any pie crust that is hanging over the sides of the dish.
    • You can close the sides of the pie crust to your preference. The easiest way is with a fork! I decided to go with a pinching method. To do this: take your index finger and thumb of your left hand and the pointer finger of your right. Push them together to meet and create a point. Repeat all the way around.
    • Whisk one egg in a small bowl and brush the egg over the entire pie crust. Cut 4 holes in the middle of the pie crust so the steam can escape while baking.

    Bake and enjoy

    close up of baked chicken pot pie crust

    Your chicken pot pie is ready to bake!

    • Place the pot pie in the oven at 375°F for 30-35 minutes. The pie is ready once the crust is golden brown all over. I rotate it halfway through so it browns evenly.
    • Once it’s fully cooked, remove it from the oven.
    • Allow the pie to sit for 10 minutes before cutting into it (this allows the filling to set).
    • Slice the pie and serve garnished with fresh parsley.
    chicken pot pie with a slice cut out on a white plate

    How to serve

    Whenever I make this pot pie recipe, I like to serve it with a side of buttermilk biscuits for dipping. But, really, this recipe is a whole meal in one, so it’s not really necessary to serve any sides with it.

    close up of slice of chicken pot pie on plate

    How to store

    If you happen to have any leftovers (probably not, but just in case!), you can store the pot pie in the refrigerator for 3-4 days. Just make sure to wrap it in food-safe plastic wrap or aluminum foil so it doesn’t spoil.

    chicken pot pie with slices cut out

    Can I freeze chicken pot pie?

    Yes, you can! If you want to freeze the chicken pot pie to eat later, you can do it in three ways:

    1. You can cook the filling, then place it in freezer bags. Allow the filling to thaw out in your refrigerator overnight, and then proceed with assembling the crust of your pie along with baking instructions.
    2. You can assemble the whole pie, then place it in the freezer. Once frozen, you can remove the pie from the dish and place it in a freezer-friendly bag. No need to thaw! Just add an additional 15 minutes to the cooking time, so bake for a total time of 50 minutes. Tent with foil if it begins to brown too much.
    3. You can fully bake the pie, then allow it to cool completely (placing it in the fridge for 30-45 minutes works best). Once fully cooled, place in a freezer-friendly bag. When ready to bake, place it in the pie dish and allow the pie to cook for about 35-40 minutes!
    a slice of chicken pot pie with double crust

    Looking for more comforting recipes?

    • Slow Cooker Beef Short Ribs
    • 3 Cheese Baked Mac and Cheese
    • Smash Burgers
    • Chicken Enchiladas
    • Mushroom Risotto
    whole chicken pot pie with herbs surrounding

    For the web story version of this recipe, click here!

    Love this recipe? Leave a star rating below!

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    close up of baked chicken pot pie crust

    Chicken Pot Pie

    This easy chicken pot pie has the most flavorful filling in between two delicious pie crusts. Filled with yukon gold potaoes, carrots, peas, and a super flavorful gravy. The ultimate comfort food.
    4.44 from 60 votes
    Print Pin Rate
    Course: Chicken
    Cuisine: American
    Keyword: chicken pot pie, double crust chicken pot pie, pot pie
    Prep Time: 15 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 4 -6 servings
    Calories: 970kcal
    Author: Stephanie

    Equipment

    • Lodge Pre-Seasoned Cast Iron Skillet 
    • Emile Henry Ruffled Pie Dish
    Prevent your screen from going dark

    Ingredients

    • 1 ½ pounds boneless skinless chicken breast cut into bite size cubes (see note #1)
    • 2 tablespoons olive oil
    • ½ teaspoon Kosher salt
    • 2 medium carrots peeled and sliced (1 cup)
    • 1 pound yukon gold potatoes peeled & diced (3 cups)
    • 2 cloves garlic minced (2 tbsp)
    • 3 tablespoons unsalted butter
    • 1 ½ tablespoons Better Than Bouillon paste
    • 1 tablespoon fresh thyme or 1 tsp dried thyme
    • ½ teaspoon fresh ground black pepper divided
    • 2 tablespoons fresh parsley chopped
    • 1 cup low sodium chicken broth
    • ⅔ cup half and half
    • ⅓ cup all purpose flour
    • ¾ cup frozen peas
    • 2 pre-made pie crusts room temperature (see note #2)
    • 1 egg whisked
    • Non-stick cooking spray

    Instructions

    • Preheat oven to 375 degrees F
    • Season sliced chicken breast with kosher salt and freshly ground black pepper. In a large cast iron (or regular skillet) over medium high heat, add 2 tbsp of olive oil and the chicken. Brown chicken till fully cooked through. Remove from skillet and set aside.
    • Lower the heat to medium, add 3 tbsp of butter, carrots and potatoes. Sauté for about 8 minutes until carrots and potatoes begin to soften. Add in the garlic, thyme, ¼ tsp black pepper and bouillon paste. Sauté for 1 minute until the garlic is fragrant. Add the chicken back into the skillet, add the frozen peas, fresh parsley, and stir to combine everything.
    • Sprinkle the flour over the vegetables and carefully mix until flour has been absorbed and coated the ingredients. Add the milk and the chicken broth and carefully mix all the ingredients. Bring to a soft boil, once the mixture reaches a boil, lower the heat to simmer and gently stir until sauce thickens, 3-4 minutes. Sauce is ready when you can run a spoon through and the mixture stays separated. Taste the gravy and adjust seasoning if necessary. Remove from heat.
    • In a 9 inch pie dish, spray non-stick cooking spray, and gently roll your pie crust into the pie dish. Gently press the dough into the dish to ensure it’s evenly spread and reaching to the ends/edges of the pie dish. Add the pie filling to the dish. Take your second pie dough and carefully roll it over the filling. Use scissors to trim any pie crust hanging over the edges of the dish. Seal edges to your preference (see note #3 on how-to).
    • In a small bowl whisk the egg. Using a brush, carefully brush the entire top of the pie dough with the egg wash. Using a knife, cut a "+" in the middle of the pie, as a vent to allow the steam to escape.
    • Bake for 30-35 minutes until the pie crust is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

    Notes

    1. You can substitute a rotisserie chicken and shred or cut into cubes
    2. Allow the pie dough to come to room temperature before handling, so it does not break when opening it up. If holes appear, gently use a rolling pin to fix.
    3. Easiest way to seal pie crust is with a fork. For the edges I used above, take your index finger and thumb of your left hand and your pointer finger of your right. Push them together to meet and create a point. Repeat all the way around.
    4. If you want to freeze the pot pie, you can do it three ways:
    • You can cook the filling, then place in freezer bags. Thaw the filling overnight in the refrigerator, then proceed with the crust and baking.
    • You can assemble the whole pie, then place in the freezer. Once frozen, you can remove the pie from the dish and place in a freezer friendly bag. No need to thaw, just add an additional 15 minutes to the cook time, so bake for a total time of 50 minutes. Tent with foil if it begins to brown too much.
    • You can fully bake the pie, then allow it to cool completely (placing it in the fridge for 30-45 minutes works best). Once fully cooled, place in a freezer friendly bag. When ready to bake, place in the pie dish and allow the pie to cook for about 35-40 minutes.

    Nutrition

    Calories: 970kcal | Carbohydrates: 80g | Protein: 51g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 187mg | Sodium: 1379mg | Potassium: 1513mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6075IU | Vitamin C: 43mg | Calcium: 134mg | Iron: 6mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    34148 shares

    Originally Published: December 17, 2019 Post Updated: February 9, 2023 Filed Under: American, Cast Iron, Chicken, Dinner, Fall Favorites, Favorites, Recipes, Thanksgiving, Winter Comfort Tagged With: Carrots, garlic, parsley, Peas, potatoes, Thyme

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    Reader Interactions

    Comments

    1. Ashlee

      January 15, 2023 at 8:38 pm

      5 stars
      This is our go-to chicken pot pie recipe. My niece & nephew loved it more than their Moms. 🙂 I like a thick chicken pot pie that isn’t super runny when you cut it and this is it! The crust that you get in the cast iron is better than any pie dish… so brown & delicious!

      Reply
      • Stephanie

        January 15, 2023 at 9:14 pm

        I’m so glad you love the recipe Ashlee! Thanks for making it.

        Reply
    2. Melissa

      January 08, 2023 at 9:11 am

      5 stars
      I used to hate chicken pot pie but this recipe changed my mind. I skip the frozen peas and add a small onion and some celery. I also added some poultry seasoning. Delicious every time!!

      Reply
      • Stephanie

        January 08, 2023 at 9:11 am

        I’m so glad you loved the recipe melissa!

        Reply
    3. Debbie C.

      February 26, 2022 at 5:44 pm

      I am so glad I found you, I was just given and dutch oven and frying pans made of cast iron, I do not know how to season it or how to clean. But, hopefully I will learn. My daughter told me to get online and find a cook who uses cast iron pans in their recipes, and I have found it. YOU! Thank you, thank you, thank you.

      Reply
      • Stephanie

        February 26, 2022 at 6:16 pm

        Yay I’m so glad you found me and got some cast iron in your life! I do plan on putting out a cast iron guide this summer.

        Reply
    4. Leiah

      February 10, 2022 at 12:38 am

      5 stars
      This was delicious and everyone in my family loved it! Perfect winter comfort food. I couldn’t find the sheets of pie crust so I had to get the ones that come in a pan, but I was able to transfer it out to a regular pie dish no problem. It did come out a little bit dry and husband requested “more sauce,” easy enough to make a little more with the same ratios, roux with broth +half/half and some thyme +garlic, will increase liquid a little next time.

      Reply
    5. Robby

      November 29, 2021 at 2:33 pm

      5 stars
      This is by far my favorite chicken pot pie recipe I’ve come across. Great year-round but I especially love this on those chilly winter nights.

      Reply
    6. Anita Jeane

      September 19, 2021 at 10:26 pm

      5 stars
      Love this recipe!!

      Reply
    7. S carter

      May 15, 2021 at 1:07 am

      3 stars
      Was pretty good .but kids thought I shoudlve left it more thinner “runnier” they said it was too dry .overall I thought it was good!

      Reply
    8. Melissa Papendorf

      November 11, 2020 at 11:11 pm

      Ok so I don’t comment.. like EVER. But my family loves this dish. So easy and so YUMMY! Never thought I could make a homemade Chicken Pot Pie!

      Reply
      • Stephanie

        November 11, 2020 at 11:14 pm

        This comment just made my night! I am so happy that you and your family loved this recipe Melissa!

        Reply
    9. Alisha Ross

      January 13, 2020 at 12:42 am

      this sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time! 🙂
      Regards

      Ross Alisha

      Reply

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