Easy Chicken Pot Pie Recipe for 9x13 Pan

Chicken pot pie is a comforting classic that combines tender chicken, hearty vegetables, and a flaky crust into a satisfying one-pan meal. Perfect for family dinners or meal prep, this 9×13-inch recipe is straightforward to make and yields a delicious, creamy filling topped with golden crust.

Ingredients

3 cups cooked chicken, shredded or diced (rotisserie or boiled chicken works well)
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas, thawed
1 medium onion, chopped
3 cups chicken broth
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk (whole or 2%)
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 package refrigerated pie crusts (or homemade crusts)
1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
Stir in the flour, cooking for 1-2 minutes to eliminate raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes.
Add the cooked chicken, thyme, salt, and pepper to the sauce. Mix well and cook for another 2-3 minutes. Stir in the thawed peas. Remove from heat and set aside.

Unroll one pie crust and fit it into the bottom of the prepared 9×13 dish. Pour the chicken and vegetable filling evenly over the crust.
Unroll the second pie crust and place it over the filling. Trim excess crust and pinch the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish. You can also sprinkle a little salt or pepper on top if desired.

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling around the edges.
Remove from oven and let sit for 10 minutes before serving. This helps the filling set and makes serving easier.

Tips

Substitutions: Use cooked turkey or ham instead of chicken for variation. For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch, and use gluten-free crusts.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes to preserve the crust’s crispness.
Common mistakes: Avoid overfilling the pie to prevent spillage. Also, ensure the crust edges are sealed well to prevent leaks during baking.
Crust tips: For extra flaky crust, keep the butter or shortening cold and avoid overworking the dough. For a shortcut, refrigerated pie crusts work perfectly.

Serving Suggestions

Serve your chicken pot pie hot, ideally with a side of fresh green salad or steamed vegetables. A dollop of sour cream or a squeeze of lemon can add a bright contrast to the rich filling. For a more indulgent meal, pair it with a light white wine or a refreshing iced tea.

Variations

Try different proteins like turkey, ham, or even cooked shrimp for variety. You can also add other vegetables such as mushrooms, corn, or green beans to customize the filling. For a spicy kick, sprinkle some red pepper flakes or hot sauce into the filling before baking.

Storage and Reheating

Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F oven for 15-20 minutes until heated through and the crust is crispy again. Microwave individual servings for 2-3 minutes, but note the crust may lose its crispness.

Frequently Asked Questions

Can I make this chicken pot pie ahead of time?

Yes, you can assemble the pie a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add the egg wash and bake as directed, adding an extra 5-10 minutes if the filling is cold.

Can I freeze leftover chicken pot pie?

Absolutely. Wrap the cooled pie tightly with plastic wrap and foil, then freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake in a 350°F oven for 30-40 minutes until hot and bubbly.

How do I make the crust extra flaky?

Use very cold butter or shortening and handle the dough minimally to avoid melting the fat. Chilling the dough for at least 30 minutes before baking also helps develop flakiness.

Can I use homemade pie crust for this recipe?

Yes, homemade crusts can be used for a more personalized touch. Make sure your dough is chilled and roll it out to fit your dish. Using a reputable recipe for pie crust will yield the best flaky results.

What if I don’t have frozen peas?

You can substitute with canned peas (drained) or fresh peas if available. Adjust the cooking time slightly to ensure the peas are heated through, but avoid overcooking to keep their color and texture.

Is there a way to make this recipe healthier?

To make it lighter, use low-fat or skim milk, reduce butter slightly, and increase the proportion of vegetables. Using whole wheat pie crust or adding more greens can also boost nutritional value.

Easy Chicken Pot Pie Recipe for 9×13 Pan