Easy Chicken Pot Pie

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.

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! This easy chicken pot pie has a delicious crumble topping that adds flavor and crunch. It’s my favorite part of the recipe.

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, and frozen peas
• Soy Sauce
• Butter, I use salted butter.
• Flour, unbleached all purpose flour and wheat flour.
• 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.
• Baking Powder
• Salt and Pepper
• Cayenne Pepper
• 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 Easy Chicken Pot Pie

• 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.
• Chop up your vegetables.  I used carrots, onions and celery.
• Sauté the vegetables in butter with salt and pepper.

• 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.

Check out more of my favorite comfort food recipes:

• Instant Pot Tomato Soup
• Chicken and Dumplings
• Shepherd’s Pie
• Lasagna Casserole
• Slow Cooker Pot Pie Soup
• Beef Pot Pie

Be sure and follow me over on You Tube for weekly cooking demos.