Recipe

Fresh Easy Chicken Pot Pie

A cozy, sweet and simple chicken pot pie with a bright, herby filling and a golden, flaky top. Weeknight-friendly, freezer-smart, and made with easy-to-find ingredients.

By Matt Campbell

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4.8

A golden baked chicken pot pie in a white ceramic baking dish on a wooden table, with a flaky crust and a spoonful of creamy chicken and vegetables being served

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Chicken pot pie has a reputation for being an all-day project. This one is not. This is the fresh, easy, sweet and simple version I make when I want comfort food that still tastes like you cared.

Here is the vibe: tender chicken, bright veggies, a creamy sauce that is rich but not heavy, and a buttery crust that bakes up crisp on the edges. The “sweet” part is subtle and cozy, not dessert. Just a little sweetness from carrots and peas, plus a tiny spoon of honey to round out the savory notes. It tastes like the filling got a hug.

A skillet on a stove with diced onions, carrots, and celery sautéing in butter

If you can stir a pan and unfold a pie crust, you can absolutely make this.

Why It Works

Fresh flavor, not cafeteria vibes: a splash of lemon and a pinch of thyme wake up the creamy sauce.
Sweet and simple balance: carrots and peas bring natural sweetness, and a small amount of honey smooths out the gravy without making it sugary.
Flaky top with crisp edges: a single top crust keeps it easy and prevents a soggy bottom situation.
Flexible on purpose: rotisserie chicken works, leftover roast chicken works, and turkey works when the fridge is full of “help me” containers.

Pairs Well With

Storage Tips

Food safety note: Cool leftovers quickly and refrigerate within 2 hours.

Refrigerator: Cool leftovers, then cover and refrigerate for up to 4 days. The filling thickens as it sits, which is honestly kind of amazing.

Freezer: Freeze in an airtight container for up to 3 months. For best texture, freeze the filling and bake fresh crust later, but you can freeze fully baked slices too.

Reheat:

Oven (best): 350°F for 20 to 30 minutes until hot in the center. Cover loosely with foil if the crust is browning too fast.
Microwave (fast): Heat filling until hot, then crisp the crust in a toaster oven or air fryer for a few minutes if you want that crunch back.

Little rescue tip: If the reheated filling seems too thick, stir in a splash of broth or milk to loosen it up.

Common Questions

Can I use rotisserie chicken?

Yes, and it is one of my favorite shortcuts. Use about 3 cups shredded chicken (roughly 12 to 16 ounces). Add it near the end so it stays tender.

What makes this pot pie “fresh”?

We are using fresh aromatics (onion, celery, garlic), a squeeze of lemon, and frozen veggies added at the right time so they taste bright, not tired.

Can I make it without cream?

Absolutely. This recipe uses milk for a lighter sauce. If you want extra richness, swap in half-and-half.

How do I keep the crust from getting soggy?

Let the filling cool for about 10 minutes before topping with crust, and cut a few vents so steam can escape. Also, bake on a sheet pan so the bottom of the dish gets good heat.

Can I make this ahead?

Yes. Make the filling up to 2 days ahead, chill, then assemble and bake when ready. Add a few extra minutes in the oven since the filling starts cold.

Pie crust vs puff pastry?

Both work. Pie crust bakes up classic and sturdy. Puff pastry gets extra lofty and dramatic. If using puff pastry, bake until it is deeply browned and puffed, and plan on 5 to 10 extra minutes if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal)
Whisk
9-inch pie dish or 8x8-inch baking dish
Sheet pan (to catch drips)
Pastry brush (optional for egg wash)

I grew up thinking pot pie was a special-occasion thing, the kind of dinner that quietly eats your whole afternoon. When I started chasing practical kitchen skills instead of just collecting cookbooks, I got obsessed with making comfort food work on a Tuesday. This version is my sweet spot: fresh-tasting filling, minimal drama, and a crust that looks like you tried even if you were definitely listening to a podcast and winging it a little. It is the meal I make when I want everyone to exhale at the table.