Easy Chicken Pot Pie with Frozen Vegetables

I can’t think of a food that is more of a comfort than a Chicken Pot Pie. You can quickly and easily make a homemade pot pie using cooked chicken, some refrigerated pastry, and frozen vegetables. This easy recipe is perfect for the whole family. Enjoy this chicken pot pie casserole any night of the week. It is a great way to use up leftover chicken.

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Why This Recipe Works

There’s something magical about breaking through a golden, flaky crust to reveal a steaming filling of tender chicken and vegetables in rich gravy. This simplified version of the classic comfort food delivers all the homemade flavor you crave without hours in the kitchen. You can have this cozy casserole ready for the oven in just minutes by using smart shortcuts like frozen vegetables and pre-cooked chicken.

What You’ll Love About This Recipe

• Ready in about an hour
• It uses convenient ingredients while maintaining a homemade taste
• Perfect for using leftover chicken
• Makes one large casserole (rather than individual pies)
• Freezes beautifully
• Customizable with your favorite vegetables

Easy Chicken Pot Pie with Pie Crust is Extremely Flexible

Pot pie is the ultimate ‘clean out your fridge’ classic recipe. While you can follow the recipe below to a ‘T,’ the beauty is that you have a ton of leeway in what you put into your pot pie. If you don’t have experience with baking pot pies, try the recipe exactly as written the first time to help you master the basic technique, and then let your imagination run wild.

A safe place to start changing the recipe is with the frozen vegetables you use. I used potatoes, carrots, onions, and celery in the veggie blend. However, there is no reason you can’t substitute any of your favorite frozen veggies instead.

When substituting, you will want to ensure that the veggies are cut into bite-sized pieces and use at least one starchy vegetable, such as potatoes, sweet potatoes, or parsnip, to help thicken the sauce.

Not everyone is a chicken person, and that is okay. You can use cooked turkey as a direct substitute for chicken; no matter which type of meat you want, it is one of those favorite comfort foods of so many. For those who want to cut meat out of their diets altogether, try switching mushroom stock for the chicken stock and using 4 cups of cooked portobello or cremini mushrooms for the cooked chicken.

Easy Chicken Pot Pie Ingredients

For the Crust:

• 2 pie crusts (homemade or refrigerated) – Creates flaky top and bottom layers
• 1 egg (for egg wash) – Ensures golden brown finish

For the Filling:

• Cooked chicken, diced – Provides hearty protein
• Butter – Creates base for roux
• All-purpose flour – Thickens the gravy
• Chicken stock – Forms flavorful sauce base
• Half-and-half – Adds richness and creaminess
• Poultry seasoning – Provides classic flavor
• Frozen mixed vegetables – Adds color and nutrition
• Salt and pepper to taste – Enhances all flavors

I made this chicken pot pie filling with some of the Pict Sweet Farms Stew Blend. This had all of the fresh ingredients I would typically put inside. It had cut-up carrots, potatoes, celery, and onions. So, all I needed to do was to add some seasonings, gravy, and a pie crust, and I was in business.

How to Make Chicken Pot Pie with Frozen Vegetables

1. Place butter and flour in a medium-sized saucepan over medium-high heat.
2. Stir the melted butter and flour and cook until it becomes fragrant, like pie crust.
3. Add a cup of chicken stock and poultry seasoning. Stir until this becomes thick.
4. Add half the remaining stock and stir until the gravy becomes thick.
5. Add in remaining stock. Place mixed veggies and cooked chicken into the pan and stir to combine.
6. Place one crust in the bottom of a 2-quart casserole dish.
7. Spoon the filling mixture into the dish.

8. Top with the remaining top crust.
9. Brush egg wash over the top of the crust and sprinkle with kosher salt and fresh cracked pepper.
10. Cut two or three slits in the top of the crust.

11. Bake at 375°F for about 1 hour or until the top is golden brown and the inside is bubbling hot.

Serve and enjoy!

Dietary Modifications & Substitutions

• Gluten-Free: Use GF flour blend and pie crust
• Dairy-Free: Use dairy-free milk and butter substitute
• Vegetarian: Replace chicken with mushrooms and use vegetable stock
• Lower-Fat: Use milk instead of half-and-half

Scaling the Recipe

• Halve the recipe for smaller households
• Make individual pies in ramekins
• Double for larger gatherings (make two pies)

Tips for Preparing, Cooking, and Serving this Easy Chicken Pot Pie Recipe

• Use pre-cooked rotisserie chicken. The pre-cooked whole chicken you can find in most larger supermarkets makes putting together this homemade pot pie a breeze. Try saving the bones in the freezer until you have enough to make homemade chicken stock!
• Divide and conquer. While the recipe below is for one large pot pie, feel free to divide it into individual portions using oven-safe bowls or ramekins. Doing this makes the pies easy to cook and serve, especially if you make several varieties.
• A little on the side. The beauty of a pot pie is that it is a complete meal in one dish, but it can be a little heavy. Why not serve a few more veggies on the side dressed in a bright, acidic dressing to balance out the flavors? Grilled asparagus with a squeeze of lemon or a simple salad greens with a balsamic vinaigrette pair nicely.

Frequently asked questions

Storage & Reheating

Storage:

• Refrigerate: Up to 4 days covered
• Freeze (unbaked): Up to 3 months
• Freeze (baked): Up to 2 months

Reheating:

• Oven (preferred): 350°F until heated through
• Microwave: In portions, but the crust won’t be crispy

Do you love savory pies? Try these recipes

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Be sure to check out more of my savory pie recipes and easy chicken dinner recipes.

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