Chicken Pot Pie

Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. 

Comfort Food

It’s fall here in Kentucky and I love all the comfort food. This is my favorite chicken pot pie recipe that I have ever made, so I had to share it. Anything with gravy just makes it better, right?

You can easily make shredded chicken in the Instant Pot or use up a rotisserie chicken for this. If you want to make it vegetarian, just double the vegetables and make a veggie pot pie!

Ingredients needed for Pot Pie

Grab a 2-pack of pie crusts so you have a top and bottom. You will need veggies such as carrots, celery and peas. You can use chicken made from the Instant Pot or even a rotisserie chicken. Get a jar of chicken gravy to help make the pot pie creamy. Lastly, you’ll need a few items you probably already have such as butter, salt, pepper and oil.

How to make Chicken Pot Pie

Preheat the oven to 350 degrees. Take out the pie crusts from the freezer and let thaw.

In a large pan, add butter and oil on medium heat. Add carrots, celery, salt and pepper.

Cook on medium heat for 8-10 minutes. Add chicken, peas and gravy. Stir until combined.

Add to the bottom of the pie crust. Lay second pie crust over top. Crimp edges to seal.

Cut a few slits in the middle and bake for 35 minutes or until golden brown.

Make Ahead & Storage

Make Ahead: You can make the filling up to one day ahead of baking it. Prepare the filling as directed in the recipe, store it in a covered airtight container in the fridge, then when ready to use it, pour it into a medium saucepan, heat thoroughly (5-6 minutes), then assemble into the pie crust, and bake as directed.

Storage: Store leftovers covered in the fridge for 2-3 days.

Can you freeze Chicken Pot Pie?

You have a few options when it comes to freezing chicken pot pie.

Freeze the filling: You can prepare and freeze the filling for up to one month in an airtight freezer bag. When ready, place it to the fridge overnight, then heat on the stove in a saucepan until warm, pour into a pie crust and bake as directed.

Freeze the pie: If you want to freeze the entire pie, I find the best results come from preparing as directed and freezing before you bake the pie.

You can bake from frozen, leaving the foil on for 30 minutes, then remove the foil and bake another 35 minutes or so. For best results, cook within 6 months.

If you like Chicken Pot Pie, you may also enjoy Balsamic Glazed Pork Chops, Smokies, Green Beans & Potatoes, Roast Beef Manhattan or French Dip Sandwiches.

If you make this recipe, please leave a comment with a star rating below. I would love to know how you liked it!

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