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Chicken pot pie
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5 from 2 votes

Easiest Chicken Pot Pie

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Course Main Course
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 189kcal
Author Karli Bitner


  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 cup chicken broth
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 1/2 cups diced chicken
  • 1 1/2 cup frozen peas & carrots
  • 1 1/2 cup frozen diced hashbrowns
  • 1/4 cup minced yellow onion
  • 1 pkg pie crusts (top and bottom)
  • 2 pkgs chicken gravy mix optional
  • 2 cups cold water optional


  • In a medium sauce pan, over medium high heat, melt the butter. 
  • Once the butter has melted, add in the flour. Whisk until boiling. Whisk and boil for 30 seconds. 
  • Add in the broth and the milk. Whisk until smooth. 
  • Add in the salt and pepper, continue to boil until thick. 
  • In a large bowl combine the chicken, peas & carrots, hash browns, onion and the mixture from the sauce pan. Stir to combine.
  • Place one of the pie crusts in the bottom of a 9 inch pie plate.
  • Pour the pot pie filling into the pie plate, spread evenly.
  • Top with the second pie crust. Seal and pinch the edges. Cover the edges of the pie crust with foil.
  • Bake at 350° for a total of 1 hour. Bake with the edges covered for the first 30 minutes, remove the foil and bake for an additional 30 minutes. 
  • Remove from the oven when the crust is golden brown. Allow to cool for 5-10 minutes before serving. 
  • Whisk together the gravy packets and cold water over medium high heat to make the gravy. Pour over sliced Chicken Pot Pie if desired. 



Calories: 189kcal | Carbohydrates: 14g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 313mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2695IU | Vitamin C: 7.6mg | Calcium: 52mg | Iron: 1.4mg