Can I use rotisserie chicken?

Absolutely! Using rotisserie chicken is a smart way to speed things up without skimping on flavor. It’s already seasoned and tender, so it fits perfectly into any chicken pot pie recipe . Just shred it and stir it into your filling toward the end of cooking.

How do I thicken my filling?

A runny filling can ruin an otherwise perfect pot pie. To avoid that, make sure you’re using enough flour or a thickener like cornstarch. Simmer the sauce until it coats the back of a spoon. And don’t forget—baking helps it thicken even more.

What vegetables work best?

The classic veggie trio includes carrots, peas, and celery. But feel free to mix things up! Try corn, mushrooms, green beans, or even spinach. Just make sure they’re cooked or soft enough before adding them to your chicken pot pie recipe .

Can I make it ahead of time?

Yes, you can! Assemble your pie in advance, cover it well, and refrigerate for up to 24 hours. When you're ready, bake it straight from the fridge—just add a few extra minutes to the cooking time.

Can I freeze chicken pot pie?

Totally. Whether it’s baked or unbaked, wrap it tightly in foil and freeze. When the craving hits, bake from frozen at 375°F until bubbly and golden.

Chicken Pot Pie Recipe - Smaczne Gotowanie

Description

This chicken pot pie recipe is a comforting classic made with tender chicken, colorful vegetables, and a creamy homemade sauce, all wrapped in a flaky golden crust. It’s easy to make from scratch and perfect for cozy family dinners or meal prep.

Ingredients

Scale

2 cups cooked chicken, shredded
1 cup frozen peas
1 cup diced carrots
1/3 cup unsalted butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 unbaked pie crusts (top and bottom)

Instructions

Preheat oven to 425°F (220°C). Place the bottom pie crust in a 9-inch pie pan.
In a saucepan over medium heat, melt butter. Add chopped onion and cook until translucent.
Stir in flour, salt, pepper, and celery seed. Cook for 1–2 minutes until bubbly.
Slowly whisk in chicken broth and milk. Cook and stir until thick and smooth (5–7 minutes).
Add cooked chicken, peas, and carrots. Stir until well combined.
Pour the mixture into the prepared pie crust. Cover with the top crust, seal the edges, and cut small slits for steam to escape.
Bake for 30–35 minutes or until the crust is golden brown and filling is bubbling.
Let rest for 10 minutes before serving.

Notes

You can substitute turkey for chicken.
Add herbs like thyme or rosemary for extra flavor.
Make ahead and freeze unbaked for future meals.
Use puff pastry instead of pie crust for a flakier top.

Prep Time: PT20M
Cook Time: PT40M
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/6 pie)
Calories: 450
Sugar: 4g
Sodium: 670mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 33g
Fiber: 3g
Protein: 22g
Cholesterol: 75mg

Keywords: chicken pot pie recipe, creamy chicken pie, easy chicken pot pie, flaky crust chicken, homemade chicken dinner, comfort food recipe, classic pot pie