Stuffed with a perfectly seasoned creamy vegetable and chicken filling, and topped with a flaky crust, this Easy Chicken Pot Pie recipe is the ultimate comfort food in individual serving sizes!

Can’t get enough pot pie? Check out our other delicious twists on the classic including our Chicken Pot Pie Noodles, Chicken Pot Pie Soup, and Chicken Crescent Roll Ups.

Easy Chicken Pot Pie Recipe

There once was a time when I didn’t like chicken pot pie. Now I can’t even imagine that. With a warm, flaky crust and the creamy filling full of vegetables and chicken, they are truly the ultimate in comfort foods. I’ve had my fair share of frozen pot pie dinners and none of them can hold a candle to these homemade chicken pot pies.

This easy chicken pot pie recipe is filled with chunks of cooked chicken and frozen veggies with a thick, seasoned chicken broth-based filling, topped with a pie crust. We serve them up as mini pot pies in individual ramekins that come together quickly and easily. As a bonus, they freeze super well so you can always have extra in the freezer!

Ingredients Needed

This homemade chicken pot pie recipe is made with the same ingredients you’d find in a restaurant or frozen pot pie dinner – just much fresher!
(Scroll below to the printable recipe card for details and measurements.)

• Onion and garlic – For aromatics and great flavor.
• Celery – You’ll need just one celery rib, trimmed and diced.
• Frozen peas and carrots – Allow them to thaw, then pat dry to remove excess moisture.
• Cooked chicken breast – We make baked chicken breast and chop it up, but rotisserie chicken works too. It should be cut into very small cubes that are just a touch bigger than the carrots.
• Chicken broth – Use low-sodium to avoid making this too salty.
• All-purpose flour – Helps to thicken the pot pie filling.
• Whole milk – Part of the filling that makes it rich and creamy.
• Butter – Used to sauté the vegetables.
• Seasonings – A simple combination of coarse salt, black pepper, garlic powder, and dried thyme season this easy chicken pot pie.
• Pie crust – You’ll need one refrigerated pie crust. Either a homemade pie crust or a rolled, unbaked pie crust from a 15 ounce package.
• Egg – Beaten with water to create an egg wash.

How to Make Chicken Pot Pie

Homemade chicken pot pie is surprisingly easy to make and requires just a few steps. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)

1. Cook the vegetables. Cook the onion, celery, peas, and carrots in a skillet with butter. Add the seasonings and garlic. Stir in the flour until dissolved.
2. Add the remaining ingredients. Add the chicken broth and milk. Allow to simmer until thickened. Add in the cooked chicken pieces.
3. Divide into ramekins. Set 5-inch ramekins on a baking sheet. Divide the mixture among them. Roll out the pie crust and cut it into quarters, laying one on top of each of the ramekins. Seal the edges and trim the excess dough.
4. Bake. Brush the crust with the egg wash and cut two small slits. Bake until golden brown and bubbly.

Recipe Variations

Prefer turkey to chicken? Or maybe you want a vegetarian dish? No problem!

• Use rotisserie chicken. Instead of cooking and dicing a chicken breast, you can certainly make this chicken pot pie with rotisserie chicken.
• Swap out the chicken with turkey. You can easily turn these into turkey pot pies by swapping the chicken for leftover turkey. The perfect way to use up leftover Thanksgiving turkey!
• Make it vegetarian. Prefer a vegetarian meal? Omit the chicken and double up on the veggies.
• Add your favorite veggies. If you don’t like peas and carrots, no worries. You can add any type of vegetables you want to your chicken pot pie, like broccoli, cauliflower, or green beans.
• Make a regular-sized pot pie. If you prefer to make one big pot pie instead of 4 mini pot pies, just transfer the filling to a 9×9 baking dish and add strips of pie crust across the top.

Serving Suggestions

Wondering what to serve with chicken pot pie? Because of the protein and vegetables, and also the gravy included in these pies, they’re pretty filling, but they’re great served with these sides too for a complete meal:

• Side Salad
• Caesar Salad
• Fruit Salad
• Creamed Corn
• Mashed Potatoes
• Oven Roasted Potatoes

How to Store & Reheat Leftovers

• To store leftovers: Baked and cooled, these pot pies will last covered in the fridge for 3 to 4 days.
• Can you freeze chicken pot pie? Yes! These mini chicken pot pies are a great freezer meal. Assemble and bake as directed, then allow them to cool completely. Wrap tightly with plastic wrap and foil. Freeze for up to 3 months. As long as your ramekins are oven-safe, you can bake directly from frozen. If not, allow them to thaw overnight in the fridge then reheat in the oven. If frozen, it should take about 30 minutes to warm through.
• How to reheat chicken pot pie: I recommend reheating them in the oven to maintain a puffy, crispy top. You can also reheat them in the microwave, but the crust will be softer and maybe a bit soggy.

More Easy Chicken Recipes:

• Chicken Alfredo
• Salsa Verde Chicken
• Sofrito Chicken
• Chicken Tetrazzini
• Crockpot Chicken and Stuffing
• Chicken Taco Soup
• Chicken Cacciatore

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!