Chicken pot pie is the ultimate comfort food, especially on chilly evenings when you crave something warm, hearty, and homemade. This classic dish brings together tender chunks of chicken, creamy sauce, and a medley of vegetables all enveloped in a flaky, buttery crust.
What makes this chicken pot pie recipe with potatoes and frozen vegetables truly special is the addition of hearty potatoes that add texture and extra satisfaction, combined with the convenience of frozen veggies that save you time without sacrificing flavor.
Whether you’re a seasoned home cook or trying your hand at pot pies for the first time, this recipe strikes the perfect balance between simplicity and deliciousness. It’s a great way to use pantry staples and frozen ingredients to create a comforting meal your whole family will love.
Plus, it’s easily customizable and perfect for meal prep, so you can enjoy leftovers that taste just as good the next day.
Why You’ll Love This Recipe
This chicken pot pie recipe is a winner for many reasons. First, it uses simple ingredients that are easy to find, including frozen vegetables that make it quick to prepare.
The addition of potatoes adds a unique twist, giving the filling a hearty, satisfying bite that pairs perfectly with tender chicken.
The creamy sauce is rich without being heavy, made with a flavorful roux and chicken broth that blends beautifully with the veggies. The crust, whether store-bought or homemade, bakes up golden and flaky, adding the perfect textural contrast to the creamy filling.
Finally, this recipe is versatile and forgiving—you can swap vegetables or add herbs to suit your taste. It’s a great way to warm up your dinner routine and impress your family or guests with a classic dish that feels like a loving hug on a plate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts, cooked and diced | 2 cups |
| Potatoes, peeled and diced | 2 medium (about 1 cup) |
| Frozen mixed vegetables (peas, carrots, corn, green beans) | 1 ½ cups |
| Unsalted butter | 4 tablespoons |
| All-purpose flour | ⅓ cup |
| Chicken broth | 2 cups |
| Milk (whole or 2%) | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Dried thyme | ½ teaspoon |
| Frozen pie crusts or homemade pie dough | 2 (9-inch) |
| Egg, for egg wash (optional) | 1 |
Equipment
- Large saucepan or skillet
- Medium pot (for boiling potatoes)
- 9-inch pie dish
- Whisk
- Mixing spoon
- Knife and cutting board
- Measuring cups and spoons
- Pastry brush (optional, for egg wash)
Instructions
- Prepare the potatoes: Peel and dice the potatoes into small cubes. Place them in a medium pot and cover with cold water. Bring to a boil and cook for 8-10 minutes until tender but not mushy. Drain and set aside.
- Cook the chicken: If you haven’t pre-cooked your chicken, poach or bake the chicken breasts until cooked through, then dice into bite-sized pieces. Set aside.
- Sauté the vegetables: In a large saucepan or skillet, melt the butter over medium heat. Add the frozen mixed vegetables and cook for 3-4 minutes to thaw and soften slightly.
- Make the roux and sauce: Sprinkle the flour over the butter and vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken broth and milk, stirring continuously until the sauce thickens, about 5 minutes.
- Season the filling: Add salt, black pepper, and dried thyme to the sauce. Stir in the cooked chicken and boiled potatoes. Mix well to combine and remove from heat.
- Prepare the pie crust: Roll out one pie crust into the 9-inch pie dish, trimming any excess edges. Pour the chicken and vegetable filling evenly into the crust.
- Top the pie: Cover the filling with the second pie crust. Trim and seal the edges by pinching or crimping with a fork. Cut small slits in the top crust to allow steam to escape during baking.
- Apply egg wash (optional): Beat the egg and brush it over the top crust for a shiny, golden finish.
- Bake: Preheat your oven to 400°F (200°C). Place the pot pie on a baking sheet and bake for 30-35 minutes or until the crust is golden brown and bubbling.
- Cool and serve: Let the pot pie cool for 10 minutes before slicing. This helps set the filling and makes serving easier.
Tips & Variations
Pro tip: Use leftover cooked chicken or rotisserie chicken to save time. If you prefer a more vegetable-forward pie, increase the frozen veggies and reduce the chicken slightly.
Try swapping the potatoes for sweet potatoes or adding mushrooms for an earthy flavor. Fresh herbs like rosemary or parsley can brighten the filling, too.
If you want a quicker version, use pre-made rotisserie chicken and canned cream of chicken soup mixed with frozen veggies and potatoes. Just pour into the crust and bake!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Sodium | 700 mg |
Serving Suggestions
This chicken pot pie is a satisfying main dish on its own but pairs beautifully with light sides. A crisp green salad with a tangy vinaigrette helps cut through the richness.
For more vegetable-packed meals, you might enjoy our Vegan Slow Cooker Recipe for Easy, Delicious Meals or add a vibrant side like the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to scoop up extra filling.
For an appetizer, try the Veggie Quesadilla Recipe Indian Style Easy & Delicious, which complements the pot pie’s cozy flavors with a little spice and crunch.
Conclusion
Making a homemade chicken pot pie with potatoes and frozen vegetables is a wonderful way to bring comfort and warmth to your dinner table. This recipe combines the best of convenience and tradition, letting you whip up a wholesome, hearty meal without hours of prep.
The creamy filling, tender chicken, and flaky crust come together to create a dish that feels like a classic made just for you and your family.
Whether you’re feeding a crowd or looking for a satisfying solo meal, this pot pie fits the bill. It’s flexible, delicious, and perfect for those times when you want a little extra love in your cooking.
Don’t forget to experiment with your favorite veggies or herbs to make it your own!
Happy cooking, and be sure to explore more recipes on our site for inspired meal ideas that you can trust.
📖 Recipe Card: Chicken Pot Pie with Potatoes and Frozen Vegetables
Description: A comforting chicken pot pie filled with tender potatoes and mixed frozen vegetables. Perfect for a hearty family meal.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT65M
Servings: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 medium potatoes, peeled and diced
- 1 1/2 cups frozen mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 425°F (220°C).
- Boil diced potatoes until tender, about 10 minutes; drain and set aside.
- In a saucepan, melt butter over medium heat.
- Stir in flour, salt, pepper, and thyme until smooth; cook 1-2 minutes.
- Gradually whisk in chicken broth and milk; cook until thickened.
- Add chicken, potatoes, and frozen vegetables; mix well and remove from heat.
- Place one pie crust in a 9-inch pie dish; pour filling into crust.
- Cover with second crust, seal edges, and cut slits for steam.
- Bake for 30-35 minutes until crust is golden brown.
- Let cool 10 minutes before serving.
Nutrition: Calories: 400 kcal | Protein: 25 g | Fat: 18 g | Carbs: 35 g
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