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All the delicious flavors of your favorite comfort food, in an easy Chicken Pot Pie recipe. Chicken and vegetables in a creamy gravy covered with a savory crumble topping.
Why You’ll Love This Recipe!
Several weeks ago, I asked on Instagram if there were any recipes you would like to see on the blog. One of the requests was for a chicken pot pie. Although not a traditional version, I think this recipe is even better!
A traditional pot pie recipe uses pie crusts on the bottom and on the top which can be a lot of work and the bottom crust has a tendency to get soggy. This delicious recipe gives you all of the flavor and texture with half of the work! And it is so easy to make!
Ingredients Needed
- Chicken Breasts. Skinless, boneless or you can use leftover rotisserie cooked chicken. You can also use leftover turkey.
- Chicken broth
- Olive oil
- Vegetables. Onion, carrots, celery, frozen peas
- Soy sauce
- Butter. I use salted butter.
- Flour. Unbleached all purpose flour is my preference.
- Milk. I use 2% but you can use what you have on hand.
- Lemon juice
- Parsley. Fresh Italian parsley but can substitute dry if needed or you can use any fresh herbs you like.
Crumble Topping Ingredients
This easy chicken pot pie has a delicious crumble topping that adds flavor and crunch. It’s my favorite part of the recipe.
- All purpose flour
- Whole wheat flour
- Baking Powder
- Salt and Pepper
- Cayenne Pepper
- Butter
- Parmesan Cheese. Freshly grated or you could use shredded cheddar cheese if you prefer.
- Evaporated Milk. You can also use regular milk or heavy cream.
How to Make a Chicken Pot Pie
Savory Crumb Topping:
- Combine flour, baking powder, salt, black pepper and cayenne pepper in a bowl.
- Add in butter and cut in butter until pebble size pieces form.
- Stir in cheese and evaporated milk until clumps form.
- Place clumps onto a parchment lined baking sheet and bake for 10-13 minutes at 350 degrees F until lightly golden brown.
- Set the topping aside while you work on the rest of the chicken pot pie.
- Cook two chicken breasts and shred. (see notes below)
- Chop up your vegetables. I used carrots, onions and celery.
- Saute the vegetables in butter with salt and pepper.
How To Make Shredded Chicken
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
- Remove the vegetables from the pot and add together some butter and flour to form a roux and then add in chicken broth and milk to make a creamy sauce for the chicken pot pie.
- Add in salt and pepper, lemon juice and parsley and then add the chicken and veggies back in. Stir to mix.
- Pour chicken pot pie filling into a greased 9 x 13 casserole dish.
- Cover with the crumble topping and bake in a 450 degree F oven for 12-15 minutes or until hot and bubbly.
The perfect comfort food meal. Now just sit back and wait for the oohs and aahs! Personally I love the crunch of the crumble topping.
Frequently Asked Questions
It will last for 3-5 days in the fridge. Refrigerate it covered with foil or plastic wrap.
You can also freeze any leftovers for 4-6 months.
In addition to the ones listed above you could add in frozen green beans or corn, small diced potatoes will also work but they will need to be cooked a little longer.
If you prefer, to make this super easy, use canned biscuits on top instead of the crumble topping. Be sure the chicken mixture is hot when you put the biscuits on and bake until biscuits and cooked through.
Some of my other favorite comfort food recipes:
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Easy Chicken Pot Pie with Crumble Topping
Ingredients
- 2 Chicken breasts cooked and shredded
- 3 cups chicken broth
- 2 Tbsp olive oil
- 1 onion chopped
- 3 carrots peeled and chopped
- 2 celery ribs chopped
- 1 tsp soy sauce
- 4 Tbsp butter
- 1/2 cup flour
- 1 cup milk 2%
- 2 tsp lemon juice fresh squeezed
- 3 Tbsp chopped fresh Italian parsley
- 3/4 cup frozen petite peas
Crumble Topping
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 6 Tbsp butter cut into pieces
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup evaporated milk
Instructions
- Cook chicken and shred into pieces or use leftover rotisserie chicken.
Crumble Topping
- Combine flour, baking powder, salt, black pepper and cayenne pepper in a bowl.
- Cut in butter until pebble size pieces form.
- Add in cheese and evaporated milk, Stir until clumps form.
- Place crumble onto a parchment lined baking sheet and bake at 350 degrees F for 10-13 minutes or until lightly golden brown.
Filling
- Heat oil in heavy pan and add vegetables except the peas.
- Add in salt and pepper. Cook until veggies are tender. Remove from pan and set aside.
- Heat butter in pan and add in 1/2 C flour, stir for one minute.
- Whisk in chicken broth and milk and bring to a simmer. Scrap up any browned bits from the bottom of the pan as you stirl
- Season to taste with salt and pepper. Remove from heat.
- Add in lemon juice, soy sauce and parsley.
- Add in chicken and vegetables. Stir to incorporate.
- Pour mixture into a greased 9 x 13 inch pan and add crumble topping evenly over the top.
- Bake at 450 degrees F. for 12-15 minutes or until hot and bubbly.
Tips & Notes:
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Nutrition Facts:
Originally published Feb. 13, 2012
Joanna says
I keep cooked and shredded chicken ready to go to make meal prep faster. Can you tell me approximately how many cups of shredded chicken go in this recipe?
Audrey Geier says
Wow, wonderfully delicious!!
Holly says
I don’t have evaporated milk on hand and would love to make this today. Can I use Almond milk instead?
Brittany says
Do you have to use whole wheat flour or cam you just use all purpose flour?
Leigh Anne says
You can use all purpose flour if you prefer
Patricia Nance says
Hi Leigh Anne,
Just an fyi, the recipe does not tell you when to add the parmesan to the crumble topping…but I figured it out! It would be easy to forget, though. I made it tonite and my husband is eating it as we speak and says, “Very Good!” so it’s a keeper:) Thanks1
Leigh Anne says
Thanks – fixed it! So glad you liked it. My husband had it twice for dinner and four times for lunch and told me he didn’t get tired of it!