Easy chicken pot pie with mixed vegetables

There’s something about a bubbling pot pie that feels like a warm hug from the inside out — soft steam carrying rosemary and butter, a golden crust that crackles when you slice it. I make this easy chicken pot pie when I want comfort without fuss: handfuls of frozen mixed veggies, leftover or rotisserie chicken, a quick roux, and a single store-bought crust. The kitchen fills with savory smells in under an hour, and I love that little moment when the filling starts to bubble and the crust turns golden. This recipe keeps things simple and forgiving, perfect for busy weeknights or impressing on a lazy Sunday.

Quick Facts

• Yield: Serves 6
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes

Why This Recipe is Awesome

This pot pie tastes like home but doesn’t demand a weekend. It’s creamy, savory, and has a buttery, flaky crust that contrasts the tender chicken and pop of colorful mixed vegetables. It’s so easy even your oven can’t mess it up — and the filling bubbles and sighs as it cooks, filling the house with cozy, irresistible aromas. Who doesn’t love crispy edges and a silky, flavorful sauce?

Ingredients

For the Main Dish:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 carrots, diced (about 1 cup) — or 1 cup frozen diced carrots
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded or diced (about 12–16 oz)
• 2 cups frozen mixed vegetables (peas, corn, green beans, carrots)
• 1 tsp dried thyme
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 refrigerated pie crust (9-inch) or one top crust sheet
• 1 egg, beaten (for egg wash)

For the Sauce / Garnish (if applicable):

• 2 tbsp chopped fresh parsley (optional, for brightness)
• 1/4 cup grated sharp cheddar (optional — delicious stirred into the filling)

How I Make It

Step 1:

I preheat the oven to 400°F and set a 9-inch pie dish on the counter. In a large skillet over medium heat, I melt the butter with the olive oil. Once the butter foams, I add the chopped onion and diced carrots, and sauté until they smell sweet and the onion turns translucent — about 5–7 minutes. The kitchen smells warm and slightly sweet; I always sneak a quick taste of a softened carrot (don’t tell anyone).

Step 2:

I stir in the minced garlic for 30 seconds until it smells fragrant, then sprinkle in the flour. I stir constantly to make a smooth paste (roux). This step thickens the sauce — cook the flour about 1–2 minutes to avoid a raw flour taste. If the roux looks lumpy, add a splash of broth and whisk until smooth.

Step 3:

Gradually whisk in the chicken broth and milk until the mixture smooths into a creamy sauce. I add the chicken, frozen mixed vegetables, thyme, salt, and pepper. Let the filling simmer and thicken for about 3–5 minutes — it should coat the back of a spoon and bubble gently. The sauce should smell savory and look glossy; if it seems too thin, simmer a minute longer. Taste and adjust seasoning.

Step 4:

I transfer the filling to the pie dish, smoothing it into an even mound. I lay the refrigerated pie crust over the top, tucking and crimping the edges. I cut a few slits in the crust so steam can escape, brush the top with the beaten egg for that gorgeous shiny, golden finish, and sprinkle a little extra black pepper. Then I pop the pie into the oven and bake at 400°F for 30–35 minutes, or until the crust turns deep golden brown and the filling bubbles up through the vents with a happy simmer.

Step 5:

I let the pot pie rest for about 10 minutes before slicing so the filling sets a bit (no lava-hot surprises!). I garnish with chopped parsley for color and, if I’m feeling cheeky, a sprinkle of grated cheddar. Slice with a sharp knife and listen for that delightful crunch as the crust yields to the creamy filling.

Pro Tips

• Use shredded rotisserie chicken for the quickest route — it adds flavor and saves time.
• If the crust edges brown too fast, tent the pie loosely with foil after 20 minutes of baking.
• For extra-rich filling, swap 1/4 cup of milk for heavy cream, but keep it moderate so the sauce doesn’t get greasy.
• Thicken your filling more by cooking it a little longer on the stovetop — it should coat a spoon before going into the crust.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for diced turkey or cooked tofu (for vegetarian). Tofu gives a different texture and absorbs flavors well.
• Use Greek yogurt (¼ cup) instead of some milk for tang and protein — it thickens the filling but add off-heat to avoid curdling.
• For dairy-free: use olive oil instead of butter and full-fat coconut milk in place of milk (adds a mild coconut note).
• For gluten-free: make a gluten-free roux with a 1:1 gluten-free flour and use a gluten-free pie crust.

Variations & Tips

• Spicy twist: add ¼ tsp cayenne and swap thyme for smoked paprika for smoky heat.
• Kid-friendly: omit pepper and fold in extra corn and peas for bright, sweet bites.
• Herb-forward: stir in 1 tbsp chopped fresh tarragon or rosemary for a fragrant upgrade.
• One-dish comfort: use a deep-dish skillet and top with biscuit dough instead of pie crust.
• Leftover-friendly: throw in leftover roasted vegetables and swap half the chicken for pulled pork.
• Creative twist: add a spoonful of Dijon mustard to the sauce for subtle tang and depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the pie, cover tightly, and refrigerate up to 24 hours before baking. You can also freeze the assembled pie (unbaked) for up to 2 months; thaw overnight in the fridge before baking.

Can I double the recipe?

Sure thing. Use two pie dishes or a larger deep-dish pan. You may need to add 5–10 minutes to the baking time for a larger, deeper pie; watch for a bubbling filling and golden crust.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 1 ½ tbsp oil for 2 tbsp butter) and consider adding a pinch of salt for flavor.

How do I know it’s done?

Look for a deep golden crust and bubbling filling through the vents. If you use a thermometer, the internal filling should register hot and the chicken should read 165°F for safety.

What if I don’t have ingredient X?

No worries. No carrots? Use extra frozen mixed veggies or diced potatoes. No pie crust? Top with store-bought biscuit dough or puff pastry for a similar result.

How I Like to Serve It

I serve this pot pie with a simple green salad dressed with lemon and olive oil to cut the richness, plus crusty bread if we’re feeling extra indulgent. It makes a cozy weeknight dinner and travels well for potlucks. Pair with a chilled cider in fall or a light white wine for an easy Sunday supper vibe.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to keep the crust crisp.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Don’t forget to listen for that satisfying crackle when you cut the first slice.