There’s nothing quite as comforting as a hot-from-the-oven chicken pot pie, am I right? To be honest, I never truly appreciated just how good this classic dish is for the soul until I made it after a week of being down with a bad cold. The warm and savory flavors mesh together so perfectly that it is next to impossible not to feel better after sampling a spoonful (or forkful). Which begs the question, do you eat chicken pot pie with a fork or a spoon?? Let’s debate…after I share the ins and outs of this simple chicken pot pie recipe!

_{*This post may contain affiliate links. Please see my disclosure for more information!}

I just want to preface by saying that my attempts at baking rarely turn out pretty. You know the feeling when you’re reading through a recipe and just ogling over how pristine everything looks? Like it’s so pretty it looks unreal. Of course, you try to replicate but does it ever turn out picture perfect?? Well, maybe *yours* does and if so, bravo! But mine? Nah. Derek always says that the messiest dishes turn out to be the best tasting and I thank him for that boost of confidence.

Simple Chicken Pot Pie Ingredients

• 1 cup peeled and diced potato
• 3/4 cup sliced carrot
• 1/2 cup butter
• 2/3 cup diced onion
• 1 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup milk
• 3 cups shredded chicken from a rotisserie chicken
• 1 cup peas
• 2 refrigerated pie crusts
• 1 egg beaten together with 1 tablespoon water to make an egg wash

You can make this a pretty quick and simple comfort food recipe by using a premade but high quality pie crust and a hot out of the cooker, already roasted chicken. You can find these in your local grocer ready to grab and go! Tastes absolutely fabulous and cuts the cook/preparation time way down – which, if you lead a busy life (like, you know, everyone) is a huge plus!

Let’s Bake!

Preheat the oven to a sizzling 425 degrees. We’re going to start by chopping up the carrots and potatoes. Put a saucepan filled with water and bring to a boil. Add in the carrots and potatoes and cook until tender. Remove from heat and drain. Bring the broth and seasoning to a boil in a large pot. Chop up the onion and celery. Place onions and celery and sauté with butter until tender and slightly caramelized.

Once the vegetables have been fully cooked/sautéd, shred the rotisserie chicken. Pour all vegetables and shredded chicken into the broth pot. Slowly add in milk and flour, stirring over medium heat until the broth thickens into a crazy consistency. Add in extra spices to taste. Once you’ve reached the desired consistency, roll out those pie crusts! I can easily make 3-4 full size pies with this recipe (because I always add extra) – I think it’s a great idea to have extra crusts on hand! Grease up your pie pans (deep dish pans like this would work best for this recipe) and place crust inside. Slowly spoon in the filling making sure to leave enough space for the top crust.

Prepare the egg wash by mixing together the egg with a couple tablespoons of water. Brush it, brush it real good – over the top layer of crust before popping the pie into the oven for 30 minutes or until the crust is a golden brown.

I love adding little embellishments on the top of my pies – nothing fancy – but you can add cute little shapes by taking a little bit of the crust and cutting out seasonal shapes with small sized cookie cutters! This was one way I was able to tell our pies apart from one another because I made a vegan friendly pie as well.

Typically, I end up with loads of extra filling – which isn’t a bad thing because this does freeze up really well! It’s always a great way to share with friends and neighbors, too. I love using this recipe as a meal share for folks that are sick or needing help with a meal train.

I absolutely love comfort food – it seems like we fall back into the habit of baking warm, home-cooked meals during the fall and winter (one of my favorite things about this season) and this is a staple for our home. Even Derek loves this one (he went back for a couple helpings) – and he used to turn up his nose a the thought of chicken-pot pie with *gasp* vegetables. So, now we’re back to the question of the day — spoon or fork?? Typically, I like to be the bringer of peace during such a cut-throat debate and say spork. But I’m going to stick with the opinion that a spoon is the best way to lap up all the creamy goodness of this recipe! Tell me, are you team fork or spoon? Until next time, peace, love, and light (after coffee)!