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Easy Homemade Chicken Pot Pie Recipe

📖 Table of Contents

The Ultimate Easy Homemade Chicken Pot Pie Recipe (From Scratch)

⏱ Prep Time20 minutes
🔥 Cook Time45 minutes
⏳ Total Time1 hour 5 minutes
🍽 Servings6-8 servings
📊 DifficultyEasy

Author: Chef Emy | CookingWithEmy.com

Introduction

There’s nothing quite like the comforting aroma of a homemade chicken pot pie baking in the oven. This easy homemade chicken pot pie recipe delivers all the cozy, creamy goodness you crave—without the stress. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is designed to be foolproof, flavorful, and utterly satisfying.

At The Kitchen Team (that’s us!), we believe that classic comfort food should be accessible to everyone. That’s why we’ve perfected this recipe to use simple, everyday ingredients and straightforward techniques. The result? A golden, flaky crust enveloping a rich, velvety filling loaded with tender chicken and vibrant vegetables. Every bite tastes like a warm hug.

This isn’t just any chicken pot pie—it’s the one you’ll turn to again and again. Ready to get started? Let’s dive into why this recipe stands out from the rest.

Why This Easy Homemade Chicken Pot Pie Recipe Is the Best

  • From Scratch Simplicity: No canned soups or pre-made mixes here! We use a simple roux-based sauce that comes together in minutes and tastes infinitely better.
  • Perfectly Flaky Crust: Our buttery, tender crust is easy to work with and bakes up golden and crisp every time. Store-bought shortcuts work too, but homemade takes it over the top.
  • Customizable & Family-Friendly: Swap in your favorite veggies, use leftover turkey, or add herbs—this recipe adapts to what you have on hand.
  • Crowd-Pleasing Comfort: It’s the ultimate one-dish meal that makes everyone at the table happy. Great for weeknights, holidays, or meal prep.
💡 The Kitchen Team’s Pro Tip: For an extra-flaky crust, make sure your butter is very cold and handle the dough as little as possible. Chilling the shaped crust for 15 minutes before baking helps prevent shrinking.

Ingredients for Easy Homemade Chicken Pot Pie

For the Crust:

  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6-8 tablespoons ice water

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 1 cup whole milk or half-and-half
  • 3 cups cooked shredded chicken (rotisserie works great!)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
💡 The Kitchen Team’s Pro Tip: For the most tender chicken, poach boneless breasts in seasoned broth until just cooked through, then shred. This adds extra flavor to both the meat and the liquid you’ll use in the sauce.

Step-by-Step Instructions

Step 1: Make the Crust

In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until pea-sized crumbs form. Drizzle in ice water, one tablespoon at a time, mixing until dough just comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add garlic and cook 1 minute more. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.

Step 3: Make the Creamy Sauce

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the milk and continue whisking until the mixture thickens, about 3-4 minutes. Stir in thyme, rosemary, salt, and pepper.

Step 4: Add Chicken and Peas

Fold in the shredded chicken and frozen peas. Remove from heat and let cool slightly while you roll out the crust.

Step 5: Assemble the Pot Pie

Preheat oven to 400°F (200°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Gently press it into the dish, leaving overhang. Pour the filling into the crust. Roll out the second disc and place it on top. Crimp the edges to seal, and cut 4-5 slits in the top crust for steam to escape.

Step 6: Bake to Golden Perfection

Optional: brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) for a shiny, golden finish. Bake for 35-45 minutes, until the crust is deep golden brown and the filling is bubbly. Let rest for 10 minutes before serving.
💡 The Kitchen Team’s Pro Tip: Place a baking sheet on the rack below the pie to catch any drips. This keeps your oven clean and prevents smoking.

Serving Suggestions

This easy homemade chicken pot pie recipe is a complete meal on its own, but it pairs beautifully with simple sides. Try serving it with a crisp green salad dressed with lemon vinaigrette, steamed green beans, or roasted asparagus. For a truly comforting dinner, a side of creamy mashed potatoes or crusty bread to soak up every last drop of sauce is perfection.

Portion sizes: one pie serves 6-8 people generously. Leftovers (if there are any!) are even better the next day.

Storage & Reheating Instructions

Storage Method Instructions Duration
Refrigerator (baked pie) Cover tightly with foil or plastic wrap Up to 4 days
Freezer (unbaked pie) Assemble, wrap well, freeze before baking Up to 3 months
Freezer (baked pie) Cool completely, wrap, and freeze Up to 2 months
Reheating (refrigerated) Cover with foil, bake at 350°F for 20-25 minutes Until heated through
Reheating (from frozen, unbaked) Bake directly from frozen at 400°F, adding 15-20 minutes Until golden and bubbly
💡 The Kitchen Team’s Pro Tip: To reheat individual slices without drying them out, microwave on 50% power in 30-second bursts, then finish in a toaster oven for a crisp crust.

Delicious Variations to Try

  • Turkey Pot Pie: Perfect for post-Thanksgiving! Substitute shredded turkey for chicken and add leftover roasted vegetables.
  • Vegetarian Pot Pie: Omit chicken and double the veggies—try mushrooms, sweet potatoes, and leeks. Use vegetable broth and add a can of drained chickpeas for protein.
  • Herb & Cheese Crust: Add ½ cup grated Parmesan and 1 tablespoon fresh chopped parsley to the flour mixture for a savory, cheesy crust.
  • Individual Pot Pies: Use 6-8 ramekins or small oven-safe bowls. Reduce baking time to 20-25 minutes.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the crust and the roux. Add an extra tablespoon of butter to help bind the dough.

Frequently Asked Questions

Can I use store-bought pie crust?
Absolutely! This recipe works wonderfully with refrigerated or frozen pie crusts. Just follow package directions for blind baking if needed.
How do I prevent a soggy bottom crust?
Brush the bottom crust with a thin layer of beaten egg white before adding the filling. You can also pre-bake (blind bake) the bottom crust for 10 minutes at 400°F.
Can I make this dairy-free?
Yes! Use vegan butter or coconut oil for the crust, and substitute the milk with unsweetened oat milk or canned coconut milk. Use a dairy-free butter alternative for the roux.
What’s the best chicken to use?
Rotisserie chicken is our favorite shortcut—it’s already seasoned and tender. Poached chicken breasts or thighs work great too.
Can I add other vegetables?
Of course! Diced potatoes, mushrooms, corn, or green beans are all excellent additions. Just make sure to cook harder vegetables (like potatoes) before adding to the filling.
How do I thicken the filling if it’s too thin?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the simmering filling and cook for 2-3 minutes until thickened.
Can I freeze the filling separately?
Yes! Freeze the cooled filling in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before assembling with fresh crust.
Why did my crust shrink during baking?
Overworking the dough develops too much gluten, causing shrinkage. Handle the dough as little as possible, and chill it thoroughly before rolling.
Can I make this in a cast iron skillet?
Definitely! Use a 10-inch oven-safe skillet. Make the filling right in the skillet, then top with the crust and bake. So convenient!
How do I know when the pot pie is done?
The crust should be deep golden brown, and you should see the filling bubbling through the steam vents. An internal temperature of 165°F ensures it’s fully heated.

Share Your Creation!

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Don’t forget to pin this recipe for later and share it with friends who love comfort food as much as we do. Happy cooking, friends!

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Easy Homemade Chicken Pot Pie Recipe


  • Author:     Chef Emy


Print Recipe

Instructions

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

    Chicken Pot Pie with Biscuits

    📖 Table of Contents

    The Ultimate Chicken Pot Pie with Biscuits: A Comfort Food Classic Reinvented

    Welcome to The Kitchen Team‘s take on a beloved classic. This Chicken Pot Pie with Biscuits transforms the traditional pie into an easy, budget-friendly weeknight dinner that doesn’t sacrifice an ounce of flavor. With tender shredded chicken, a creamy vegetable medley, and golden, buttery biscuits, this dish is pure comfort in every bite.

    Prep Time
    10 minutes
    Cook Time
    30 minutes
    Total Time
    40 minutes
    Servings
    8 servings
    Difficulty
    Easy

    📌 Pin this recipe for later: Cooking With Emy on Pinterest

    There’s something magical about the combination of flaky biscuits and creamy chicken filling. It’s the kind of meal that brings the whole family to the table, eliciting smiles and requests for seconds. Our chicken pot pie with biscuits recipe captures all that warmth and satisfaction with minimal effort.

    As The Kitchen Team, we’ve tested countless variations of this dish to bring you the perfect balance of convenience and homemade taste. We use canned biscuits for ease (because who has time to make biscuits from scratch on a busy Tuesday?), but we elevate them with a simple butter bath that makes them taste bakery-fresh.

    The filling is where the magic happens: shredded chicken (rotisserie works great!), cream of chicken soup for that velvety texture, frozen vegetables for color and nutrition, and a blend of cheddar and mozzarella that creates the most irresistible cheese pull. This isn’t just dinner – it’s a hug in a baking dish.

    Why This Chicken Pot Pie with Biscuits Recipe is the Best

    💡 The Kitchen Team’s Pro Tip: The key to this recipe’s success is pre-baking the biscuit pieces for 5-7 minutes before adding them to the filling. This ensures they stay crisp and flaky on top rather than becoming soggy from the creamy sauce.

    1. Unbeatable Convenience

    With only 10 minutes of prep time and simple ingredients you can find at any grocery store, this recipe is designed for real life. No complicated techniques or hard-to-find items – just straightforward cooking that delivers spectacular results.

    2. Budget-Friendly Comfort

    Using canned biscuits and frozen vegetables keeps costs low without compromising taste. A whole family dinner costs roughly the same as a fast-food run but tastes infinitely better and is much more satisfying.

    3. Crowd-Pleasing Flavors

    The combination of two cheeses creates a rich, creamy sauce that kids and adults alike adore. The garlic adds just enough savory depth, while the black pepper provides a subtle warmth that complements the buttery biscuits perfectly.

    4. Customizable to Your Pantry

    This recipe is incredibly forgiving. Use leftover turkey instead of chicken, swap the vegetables for whatever you have on hand, or add herbs like thyme or rosemary for extra flavor. The base recipe is a canvas for your creativity.

    Ingredients for Chicken Pot Pie with Biscuits

    Makes 8 generous servings | Scale up or down as needed

    Ingredient Amount Notes
    Cooked shredded chicken 3 cups Rotisserie chicken works perfectly
    Cream of chicken soup 2 cans (10.5 oz each) Reduced sodium version works too
    Frozen mixed vegetables 3 cups Peas, carrots, corn, green beans blend
    Minced garlic 2 teaspoons Fresh or jarred
    Ground black pepper ½ teaspoon Freshly ground preferred
    Shredded mild cheddar cheese 1 cup Shred from block for best melt
    Shredded mozzarella cheese 1 cup Part-skim works great
    Canned biscuits 16 biscuits Flaky or buttermilk style
    Butter, melted 2 tablespoons Salted or unsalted
    💡 The Kitchen Team’s Pro Tip: For the best texture, shred your chicken while it’s still warm. Cold chicken tends to clump together and won’t distribute as evenly throughout the filling. If using rotisserie chicken, shred it as soon as you get home from the store.

    How to Make Chicken Pot Pie with Biscuits

    Follow these simple steps for a perfect chicken pot pie with biscuits every time. The process is straightforward, but we’ve included tips to ensure restaurant-quality results.

    Step 1: Preheat and Prepare

    Preheat your oven to 375°F (190°C). Spray a 13×9-inch baking dish generously with nonstick cooking spray. This ensures easy cleanup and prevents the filling from sticking.

    Step 2: Make the Creamy Filling

    In a large bowl, combine the shredded chicken, both cans of cream of chicken soup, frozen vegetables (no need to thaw), minced garlic, and black pepper. Add the shredded cheddar and mozzarella cheeses. Mix everything together until well combined. The mixture will be thick and creamy – that’s exactly what you want.

    Step 3: Assemble the Base

    Pour the chicken mixture into the prepared baking dish. Spread it evenly with a spatula so it cooks uniformly. Set aside while you prepare the biscuits.

    Step 4: Prepare the Biscuits

    Open the can of biscuits and separate them. Using a sharp knife or kitchen shears, cut each biscuit into quarters. Place the biscuit pieces in a large bowl. Drizzle with the melted butter and toss gently to coat each piece.

    Step 5: Pre-Bake the Biscuits

    This is the secret step that makes this recipe exceptional. Lightly grease a baking sheet and arrange the buttered biscuit pieces in a single layer. Bake for 5-7 minutes, just until they start to puff up and turn lightly golden. This pre-baking step ensures the biscuits stay crisp on top of the creamy filling.

    💡 The Kitchen Team’s Pro Tip: Don’t skip the pre-baking! If you add raw biscuit dough directly to the filling, the steam from the sauce will make them soggy. Pre-baking creates a barrier that keeps them flaky and delicious.

    Step 6: Top and Bake

    Remove the pre-baked biscuit pieces from the oven and arrange them evenly over the chicken filling in the baking dish. Return the dish to the oven and bake, uncovered, for 20-25 minutes. The filling should be bubbly around the edges, and the biscuits should be deep golden brown.

    Step 7: Rest and Serve

    Remove from the oven and let the dish cool for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve. Scoop into bowls and enjoy the ultimate comfort food experience.

    How to Serve Chicken Pot Pie with Biscuits

    This dish is a complete meal in itself, but here are some ideas to round out your dinner table:

    Serving Idea Description
    Classic Pairing Serve with a simple green salad dressed with vinaigrette to cut through the richness
    Vegetable Side Steamed broccoli or roasted green beans add color and nutrition
    Bread Lovers Crusty bread or dinner rolls to soak up every last bit of creamy sauce
    Light Option Serve over rice or cauliflower rice to stretch the meal further

    For a truly memorable meal, pair this chicken pot pie with biscuits with a crisp white wine like Sauvignon Blanc or a light beer. The acidity cuts through the creaminess beautifully.

    Storage & Reheating Guidelines

    Refrigerating Leftovers

    Store any leftover chicken pot pie with biscuits in an airtight container in the refrigerator for up to 4 days. The biscuits may soften slightly, but the flavor will still be delicious.

    Freezing for Later

    This dish freezes beautifully! Assemble the entire dish (without the biscuits) and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, prepare fresh biscuits, and bake as directed. Alternatively, freeze fully baked portions in individual containers for quick lunches.

    Reheating Instructions

    Method Instructions
    Oven (Best) Reheat at 350°F for 15-20 minutes, covered with foil to prevent burning
    Microwave Heat individual portions on high for 2-3 minutes, stirring halfway
    Air Fryer Reheat at 350°F for 5-7 minutes for crispier biscuits
    💡 The Kitchen Team’s Pro Tip: To restore crispiness to leftover biscuits, reheat them separately from the filling in a toaster oven or air fryer. Then spoon the reheated filling over the top.

    Creative Variations to Try

    🧀 Extra Cheesy

    Add ½ cup of cream cheese to the filling for extra richness, or sprinkle Parmesan on top before baking for a golden crust.

    🌿 Herb-Infused

    Add 1 teaspoon each of dried thyme and rosemary to the filling. Fresh herbs like parsley or chives make a beautiful garnish.

    🥩 Turkey Pot Pie

    Perfect for post-Thanksgiving! Substitute leftover turkey for chicken and add a splash of turkey gravy for extra flavor.

    🌶️ Spicy Kick

    Add ½ teaspoon of red pepper flakes or a diced jalapeño to the filling. Use pepper jack cheese instead of cheddar for extra heat.

    Frequently Asked Questions About Chicken Pot Pie with Biscuits

    ❓ Can I use homemade biscuits instead of canned?
    Absolutely! If you have a favorite biscuit recipe, feel free to use it. Just cut the dough into pieces and follow the same pre-baking instructions. Homemade buttermilk biscuits would be incredible here.
    ❓ Can I make this chicken pot pie with biscuits dairy-free?
    Yes! Use dairy-free cream of mushroom soup, vegan cheese shreds, and plant-based butter. Check your biscuit ingredients – some brands are dairy-free. The texture will be slightly different but still delicious.
    ❓ Can I add potatoes to the filling?
    Definitely! Add 1-2 cups of diced, cooked potatoes (or frozen hash browns) to the filling. This makes the dish even heartier and more budget-friendly.
    ❓ Why is my filling too thin?
    If your filling seems runny, make sure you’re using undiluted cream of chicken soup. The soup acts as the thickening agent. Also, let the dish rest for 10 minutes after baking – it will thicken as it cools.
    ❓ Can I use fresh vegetables instead of frozen?
    Yes, but you’ll need to cook them first. Sauté diced carrots, celery, and onions in butter until tender before adding to the filling. Frozen vegetables are pre-blanched, so they cook perfectly without pre-cooking.
    ❓ How do I prevent the biscuits from burning?
    If the biscuits are browning too quickly, tent the dish loosely with aluminum foil during the last 10 minutes of baking. Every oven is different, so check at 20 minutes.
    ❓ Can I prepare this dish ahead of time?
    Yes! Assemble the filling in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, prepare the biscuits fresh and add them just before baking. You may need to add 5-10 minutes to the bake time since the filling will be cold.
    ❓ What can I use instead of cream of chicken soup?
    Cream of mushroom, cream of celery, or even a homemade béchamel sauce work wonderfully. For a homemade version, melt 4 tablespoons butter, whisk in 4 tablespoons flour, then slowly add 2 cups of milk and 1 cup of chicken broth. Season with salt, pepper, and thyme.
    ❓ Can I use chicken thighs instead of breast?
    Absolutely! Shredded chicken thighs add even more flavor and moisture to the filling. They’re also usually more affordable than chicken breasts.
    ❓ Is this recipe gluten-free?
    Not as written, but it can be adapted. Use gluten-free cream of chicken soup, gluten-free biscuits, and ensure your shredded cheese doesn’t contain anti-caking agents with gluten. Many stores now carry excellent gluten-free biscuit options.

    📸 Share Your Creation!

    We’d love to see your chicken pot pie with biscuits masterpiece! Snap a photo and tag us on social media. Don’t forget to follow us on Pinterest for more delicious recipes.

    📌 Follow Cooking With Emy on Pinterest

    Tag your photos with #CookingWithEmy for a chance to be featured!

    📌 Save This Recipe for Later!

    Pin this Chicken Pot Pie with Biscuits recipe to your favorite board so you never lose it!

    📌 Pin This Recipe

    Follow us: @cookingwithemy

    © 2024 The Kitchen Team at Cooking With Emy. All rights reserved. This recipe was lovingly tested and perfected in our kitchen for yours.

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    Chicken Pot Pie with Biscuits


    • Author:       Chef Emy


    Print Recipe

    Description

    This Chicken Pot Pie with Biscuits is the perfect comfort meal. The juicy chicken and flavorful vegetables are enveloped in a creamy sauce and topped with tender biscuits. It’s also budget-friendly and fast, the perfect weeknight family meal!

    Ingredients


    Scale
    • 3 cups cooked shredded chicken
    • 2 10.5oz cream of chicken soup
    • 3 cups frozen vegetables
    • 2 tsp minced garlic
    • 1/2 tsp ground black pepper
    • 1 cups shredded mild cheddar cheese
    • 1 cup shredded mozzarella cheese
    • 16 canned biscuits
    • 2 tbsp butter melted

    Instructions

    1. Preheat oven to 375°F.
    2. Spray a 13×9-inch baking dish with nonstick spray.
    3. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.
    4. Mix until combined.
    5. Pour the mixture into the baking dish.
    6. Now grab the can of biscuits.
    7. Cut each biscuit into quarters, then place in a large bowl.
    8. Drizzle with the melted butter, and toss.
    9. Bake the biscuits for about 5-7 minutes on a lightly grease baking sheet.
    10. Top the chicken mixture with the biscuits.
    11. Bake, uncovered, for 20 to 25 minutes.
    12. Let cool until its safe to eat.
    13. Serve & enjoy!

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!


    Chicken Pot Pie With Biscuits

    Chicken Pot Pie with Biscuits is a delicious comfort food that’s budget friendly and easy to make! Make it with homemade or refrigerated biscuits!

    Print

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    Chicken Pot Pie with Biscuits

    • Author: Chef Emy
    Print Recipe

    Description

    Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

    Ingredients

    Scale
    • 2 small boneless skinless chicken breasts, see notes
    • Salt/pepper, to taste
    • 3 cups chicken broth
    • 4 Tablespoons butter
    • ½ cup onions, finely diced
    • ½ cup celery, finely diced
    • ½ cup carrots, finely diced
    • 2 cloves garlic, minced
    • ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
    • ¼ teaspoon ground sage
    • 1/3 cup flour
    • ½ cup half and half
    • 1 chicken bouillon cube
    • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
    • 1 cup frozen peas

    Instructions

    1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When youre ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
    2. You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
    3. Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Dont boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
    4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
    5. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
    6. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
    7. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
    8. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
    9. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
    10. Add the frozen peas and stir to combine and heat through. Remove from heat.
    11. Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isnt oven safe.
    12. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
    13. Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

    Notes

    Pro Tips:
    Make-Ahead Method:
    Nutrition information is an estimate and is for the filling. Biscuits are not included as those can vary depending on which biscuits are being used.

    Nutrition

    • Calories: 301kcal
    • Sugar: 4g
    • Protein: 17g

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    INSTANT POT CHICKEN POT PIE RECIPE

    Section Details
    📖 Recipe Overview Title, Times, Servings, Difficulty
    🥘 Why This Recipe Works Unique benefits of this pot pie
    🛒 Ingredients Complete list with notes
    👩‍🍳 Step-by-Step Instructions Detailed cooking process
    💡 Pro Tips Expert advice for success
    🍽️ Serving Suggestions How to serve and enjoy
    ❄️ Storage & Reheating Make-ahead and leftovers
    🔄 Variations Customize your pot pie
    ❓ FAQ Common questions answered
    📌 Share & Pin Save for later

    Ultimate Instant Pot Chicken Pot Pie Recipe with Fluffy Biscuits

    By The Kitchen Team | cookingwithemy.com

    Prep Time10 minutes
    Cook Time25 minutes
    Total Time35 minutes
    Servings6-8
    DifficultyEasy

    Welcome to the best Instant Pot Chicken Pot Pie Recipe you’ll ever make! This isn’t just another pressure cooker recipe – it’s a game-changer for busy weeknights. We’ve combined tender shredded chicken, creamy vegetable filling, and buttery biscuits into one comforting dish that comes together in under an hour. Say goodbye to complicated pie crusts and hello to pure comfort food magic!

    There’s something magical about chicken pot pie – it’s the ultimate comfort food that warms you from the inside out. But traditional pot pie recipes can take over an hour, requiring you to make pie crust, cook the filling on the stovetop, and bake everything together. That’s where our Instant Pot Chicken Pot Pie Recipe comes in! We’ve streamlined the process without sacrificing any of that creamy, savory goodness.

    This recipe is perfect for busy families, beginner cooks, or anyone craving a hearty meal without spending hours in the kitchen. The Instant Pot does all the heavy lifting – cooking the chicken perfectly while infusing the vegetables and broth with incredible flavor. And the best part? You get to top each bowl with a warm, flaky biscuit that soaks up all that delicious gravy. It’s comfort food at its finest!

    Whether you’re a seasoned Instant Pot pro or just getting started, this recipe is foolproof. We’ll walk you through every step, share our best tips, and help you customize it to your taste. Let’s dive into the coziest dinner you’ll make this week!

    🥘 Why This Instant Pot Chicken Pot Pie Recipe is the Best

    We’ve tested dozens of pot pie recipes, and this one stands out for several reasons:

    • One-Pot Convenience: Everything cooks together in the Instant Pot – chicken, vegetables, broth, and seasonings. Less cleanup, more flavor!
    • Perfectly Cooked Chicken Every Time: 25 minutes on high pressure gives you tender, shreddable chicken that’s never dry or overcooked.
    • No Pie Crust Needed: We use canned biscuits for a quick, foolproof topping. They’re buttery, flaky, and absolutely divine with the creamy filling.
    • Budget-Friendly Ingredients: Most items are pantry staples – cream of chicken soup, frozen vegetables, and basic seasonings. This meal costs under $10 for a family of 6!
    • Ready in 35 Minutes: From start to finish, you’ll have dinner on the table faster than delivery pizza. Perfect for those hectic weeknights.

    🛒 Ingredients for Instant Pot Chicken Pot Pie

    All ingredients are US standard measurements. See notes for substitutions.

    Ingredient Amount Notes
    Boneless chicken breasts 3 (about 1.5 lbs) Can substitute with thighs
    Cream of chicken soup 1 can (10.5 oz) Use condensed, not diluted
    Milk 1 cup Whole milk for creaminess
    Chicken broth 1 cup Low sodium preferred
    Onion ½ cup, chopped Yellow or white onion
    Potatoes 4 medium, peeled & diced Russet or Yukon Gold
    Frozen mixed vegetables 16 oz bag Peas, carrots, corn, green beans
    Celery ½ cup, chopped About 2 stalks
    Garlic powder 1 teaspoon Not garlic salt
    Poultry seasoning ½ teaspoon Or use dried thyme + sage
    Salt 1 teaspoon Adjust to taste
    Black pepper ½ teaspoon Fresh ground preferred
    Canned biscuits 16 oz (8 count) Refrigerated, like Pillsbury
    💡 The Kitchen Team’s Pro Tip: For extra flavor, use cream of mushroom soup instead of cream of chicken. You can also add ½ cup of heavy cream at the end for an ultra-luxurious filling.

    👩‍🍳 Step-by-Step Instructions

    1. Layer the ingredients in the Instant Pot: Place the chicken breasts at the bottom. Add cream of chicken soup, milk, chicken broth, chopped onion, diced potatoes, frozen vegetables, chopped celery, garlic powder, poultry seasoning, salt, and pepper. Do not stir – just layer everything in.
    2. Pressure cook: Secure the lid and set the valve to “Sealing.” Select Manual/Pressure Cook on HIGH pressure and set the timer for 25 minutes. The pot will take about 10 minutes to come to pressure.
    3. While the pot cooks, prepare the biscuits: Preheat your oven according to the biscuit package instructions (usually 375°F). Bake the biscuits on a parchment-lined baking sheet until golden brown, about 10-12 minutes. Keep warm.
    4. Quick release the pressure: When the timer beeps, carefully turn the valve to “Venting” to release the steam. Wait until the pin drops, then open the lid.
    5. Shred the chicken: Using two forks, remove the chicken breasts from the pot and shred them on a cutting board. Return the shredded chicken to the pot and stir everything together. The filling should be thick and creamy.
    6. Serve and enjoy: Ladle the pot pie filling into bowls and top each serving with a warm biscuit. Garnish with fresh parsley if desired. Serve immediately!
    💡 The Kitchen Team’s Pro Tip: If the filling seems too thin after cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in. Let it simmer on Sauté mode for 2-3 minutes until thickened.

    🍽️ Serving Suggestions

    This Instant Pot Chicken Pot Pie is a complete meal on its own, but here are some delicious ways to serve it:

    • Classic Bowl: Serve the filling in deep bowls with a biscuit on top. The biscuit soaks up the gravy beautifully.
    • Over Rice: Spoon the filling over steamed white or brown rice for a heartier meal.
    • With a Side Salad: A simple green salad with vinaigrette balances the richness of the pot pie.
    • Stuffed in a Biscuit: Split the biscuit and pile the filling inside for a pot pie sandwich!
    • Topped with Cheese: Sprinkle shredded cheddar over the hot filling before adding the biscuit.

    ❄️ Storage and Reheating Instructions

    This recipe is perfect for meal prep! Here’s how to store and reheat leftovers:

    Storage Method Duration Tips
    Refrigerator (filling only) 5-7 days Store in airtight container. Keep biscuits separate.
    Freezer (filling only) 3 months Cool completely, freeze in zip-top bags. Thaw overnight in fridge.
    Reheating (stovetop) 5-7 minutes Reheat in saucepan over medium-low heat, adding splash of milk if needed.
    Reheating (microwave) 2-3 minutes Heat in 30-second intervals, stirring between.
    💡 The Kitchen Team’s Pro Tip: For best results, store the biscuits separately and reheat them in a toaster oven or air fryer at 350°F for 3-4 minutes to restore their crispness.

    🔄 Delicious Variations to Try

    Make this recipe your own with these creative twists:

    • Turkey Pot Pie: Swap chicken for leftover Thanksgiving turkey. Reduce pressure cooking time to 15 minutes since turkey is already cooked.
    • Vegetarian Version: Omit the chicken, use vegetable broth, and add 2 cans of drained chickpeas. Cook for 10 minutes on high pressure.
    • Gluten-Free: Use gluten-free cream of chicken soup and gluten-free biscuits. Check all labels carefully.
    • Dairy-Free: Replace milk with unsweetened almond milk and use dairy-free biscuits. Use dairy-free cream of mushroom soup.
    • Spicy Kick: Add ½ teaspoon of red pepper flakes or a diced jalapeño to the pot. Top with pepper jack cheese.
    • Herb-Infused: Add 2 sprigs of fresh thyme and 1 bay leaf to the pot before cooking. Remove before serving.

    ❓ Frequently Asked Questions

    Can I use frozen chicken breasts?

    Yes! Add 5-10 minutes to the pressure cooking time (30-35 minutes total). Make sure the chicken reaches an internal temperature of 165°F before shredding.

    Can I make this in a slow cooker instead?

    Absolutely! Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken at the end and stir. Bake biscuits separately and serve on top.

    Why is my filling too thin?

    This can happen if there’s too much liquid. Make a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and stir it in. Use Sauté mode to thicken for 2-3 minutes.

    Can I use homemade biscuits instead of canned?

    Of course! Use your favorite biscuit recipe or try our easy 3-ingredient drop biscuits: 2 cups self-rising flour + 1 cup heavy cream + 2 tbsp melted butter. Bake at 450°F for 12 minutes.

    How do I prevent the biscuits from getting soggy?

    Always store biscuits separately from the filling. When serving, place the biscuit on top just before eating. If reheating, warm biscuits in the oven or air fryer to crisp them up.

    Can I add more vegetables?

    Definitely! Mushrooms, bell peppers, or even spinach work well. Add mushrooms with the other vegetables. For spinach, stir it in after pressure cooking – it will wilt from the residual heat.

    Is this recipe freezer-friendly?

    The filling freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Bake fresh biscuits when ready to serve.

    Can I use chicken thighs instead of breasts?

    Yes! Chicken thighs are more forgiving and stay moist. Use boneless, skinless thighs and cook for the same amount of time. Shred or dice them after cooking.

    What if I don’t have poultry seasoning?

    No problem! Make your own by mixing ¼ teaspoon each of dried thyme, sage, rosemary, and marjoram. Or just use ½ teaspoon of dried thyme alone.

    Can I double this recipe?

    Yes, but you’ll need a 8-quart Instant Pot. Double all ingredients and increase cooking time to 30 minutes. Make sure not to fill the pot past the Max Fill line.

    📌 Love This Recipe? Save It for Later!

    Pin this Instant Pot Chicken Pot Pie Recipe to your favorite board on Pinterest so you never lose it. Share the comfort food love!

    📌 Follow Cooking With Emy on Pinterest

    Tag us when you make it – we love seeing your creations!

    This Instant Pot Chicken Pot Pie Recipe was lovingly developed by The Kitchen Team at cookingwithemy.com. We hope it becomes a cherished family favorite for years to come. Happy cooking! 🥧✨

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    Instant Pot Chicken Pot Pie Recipe


    • Author:       Chef Emy


    Print Recipe

    Description

    Easy chicken pot pie! You are going to love this Instant Pot Chicken Pot Pie Recipe. It is the best pot pie recipe ready in under an hour.

    Ingredients


    Scale
    • 3 boneless chicken breasts ($5.50)
    • 1 can Cream of Chicken Soup ($0.70, 10.5 oz)
    • 1 cup Milk ($0.30)
    • 1 cup chicken broth ($0.60)
    • ½ onion ($0.50, chopped)
    • 4 potatoes ($1.20, peeled and diced)
    • 16 oz bag of Frozen mixed vegetables ($1.18)
    • ½ cup celery ($0.75, chopped)
    • 1 tsp Garlic Powder ($0.10)
    • ½ tsp Poultry Seasoning ($0.10)
    • 1 tsp salt ($0.02)
    • ½ tsp pepper ($0.05)
    • 16 oz canned biscuits ($1.18, 8 count)

    Instructions

    1. Place 3 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, 1 cup chicken broth, ½ chopped onion, 4 diced potatoes, 1 (16 oz) bag frozen mixed vegetables, ½ cup chopped celery, 1 teaspoon garlic powder, ½ teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper into the Instant Pot.
    2. Secure the lid and set it to the sealing position.
    3. Cook on manual high pressure for 25 minutes.
    4. While it cooks, prepare 1 (16 oz) can biscuits according to package instructions.
    5. Once finished, perform a quick release.
    6. Remove the chicken, shred it, and return it to the Instant Pot. Stir to combine.
    7. Serve in bowls topped with a biscuit and enjoy!

    Notes

    Refrigerate the leftovers in an air tight container for up to 5-7 days.

    Nutrition

    • Calories: 614kcal
    • Sugar: 6g
    • Protein: 25g

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    (The BEST) Chicken Pot Pie Soup Recipe

    The BEST Chicken Pot Pie Soup Recipe (Creamy, One-Pot Comfort)

    4.9 from 45 reviews
    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins
    Servings: 8
    Difficulty: Easy
    Author: Chef Emy

    Print Recipe

    Table of Contents

    Creamy Chicken Pot Pie Soup in a bowl with biscuits

    There are some meals that just feel like a warm hug in a bowl — and this Chicken Pot Pie Soup is exactly that. Imagine all the rich, creamy, savory goodness of a classic chicken pot pie, but without the fuss of rolling out dough or crimping edges. It’s the ultimate comfort food made simple, and it comes together in one pot in under an hour.

    This isn’t just any chicken soup. It’s loaded with tender shredded chicken, buttery Yukon gold potatoes, sweet carrots, earthy mushrooms, and a velvety broth that’s perfectly seasoned. Every spoonful is packed with texture and flavor. Whether you serve it with flaky biscuits, crusty bread, or simply on its own, this soup is guaranteed to become a family favorite.

    As The Kitchen Team, we’ve tested this recipe countless times to make sure it’s foolproof, deeply flavorful, and truly the best chicken pot pie soup you’ll ever make. No canned soups, no shortcuts — just real, wholesome ingredients that deliver extraordinary taste. Let’s get cooking!

    Main Keyword: (the best) chicken pot pie soup recipe

    Why This Is The Best Chicken Pot Pie Soup Recipe

    • One-Pot Wonder: Everything cooks in a single Dutch oven or soup pot, which means less cleanup and more time enjoying your meal.
    • No Pie Crust Required: You get all the cozy flavors of chicken pot pie without the effort of making pastry. It’s faster, easier, and just as satisfying.
    • Creamy, Not Heavy: The soup gets its luxurious texture from a simple roux and a splash of heavy cream — no canned cream-of-anything soups needed.
    • Loaded with Veggies & Chicken: We use a generous amount of carrots, celery, onions, mushrooms, potatoes, peas, and corn, plus 5 cups of shredded chicken. Every bite is hearty.
    • Perfectly Seasoned: With the right balance of salt, pepper, and fresh parsley, the flavors are bright and well-rounded.
    • Customizable: Easily make it gluten-free, dairy-free, or add your favorite herbs. This recipe is a flexible base for your creativity.
    💡 The Kitchen Team’s Pro Tip: For the richest flavor, use homemade chicken stock or a high-quality low-sodium store-bought broth. Also, don’t skip browning the mushrooms — they add an incredible umami depth to the soup.

    Ingredients for Chicken Pot Pie Soup

    Makes 8 generous servings

    • 6 tablespoons (3/4 stick) unsalted butter
    • 1 medium yellow onion, chopped (about 1 cup)
    • 2 medium carrots, thinly sliced into rings
    • 2 celery stalks, finely chopped
    • 8 oz white or brown mushrooms, sliced
    • 3 garlic cloves, minced
    • 1/3 cup all-purpose flour
    • 6 cups chicken stock (preferably low-sodium)
    • 3–4 teaspoons salt (or to taste)
    • 1/2 teaspoon black pepper
    • 1 lb Yukon gold potatoes, peeled and sliced into 1/4-inch thick pieces
    • 5 cups cooked chicken, shredded (from a rotisserie chicken or poached breasts)
    • 1 cup frozen peas
    • 1 cup frozen or canned corn (drained if canned)
    • 1/2 cup heavy whipping cream
    • 1/4 cup fresh parsley, finely chopped, plus more for garnish
    💡 The Kitchen Team’s Pro Tip: Yukon gold potatoes hold their shape beautifully and add a buttery texture. If you only have russets, that’s fine — just expect them to break down a bit more, which will naturally thicken the soup.

    Step-by-Step Instructions

    1. Sauté the aromatics: Heat a large Dutch oven or soup pot over medium-high heat. Add 6 tablespoons of butter and let it melt. Add the chopped onion, celery, and sliced carrots. Sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden.
    2. Cook the mushrooms and garlic: Add the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
    3. Make the roux: Sprinkle the 1/3 cup of flour over the vegetables. Stir constantly for 1 minute until the flour is fully incorporated and turns a light golden color. This will thicken your soup perfectly.
    4. Add the broth and potatoes: Slowly pour in the 6 cups of chicken stock while stirring. Add the sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon black pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender.
    5. Add the chicken and frozen veggies: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for another 5 minutes, until everything is heated through.
    6. Finish with cream and parsley: Reduce the heat to low. Pour in the 1/2 cup of heavy cream and stir in the chopped parsley. Taste and adjust seasoning if needed. Let the soup warm through for 2–3 minutes — do not let it boil after adding the cream.
    7. Serve: Ladle the soup into bowls, garnish with extra fresh parsley, and serve hot with biscuits, crusty bread, or crackers.
    💡 The Kitchen Team’s Pro Tip: For an even thicker soup, mash a few of the potato slices against the side of the pot before adding the cream. This releases natural starch and creates a velvety consistency without adding extra flour.

    Serving Suggestions

    This chicken pot pie soup is a meal on its own, but it’s even better with something to soak up every last drop. Here are our favorite ways to serve it:

    • Flaky Buttermilk Biscuits: Nothing beats a warm, buttery biscuit dunked into this creamy soup. Make them from scratch or use a high-quality refrigerated brand.
    • Crusty French Bread or Sourdough: Perfect for dipping and adding a little crunch.
    • Over Rice or Egg Noodles: For an extra hearty twist, serve the soup over a bed of fluffy rice or wide egg noodles.
    • With a Side Salad: A simple green salad with a lemon vinaigrette balances the richness of the soup beautifully.
    • Topped with Crispy Bacon: Crumbled bacon adds a smoky, salty crunch that takes this soup over the top.
    💡 The Kitchen Team’s Pro Tip: If you’re serving this for a crowd, set up a “soup bar” with bowls of shredded cheese, croutons, fresh herbs, and hot sauce so everyone can customize their bowl.

    Storage & Reheating Instructions

    Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even taste better the next day!

    Freezer: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or zip-top bags. Thaw overnight in the refrigerator before reheating.

    Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much after refrigeration, add a splash of chicken stock or milk to thin it out. You can also reheat individual portions in the microwave — just use 60-second intervals and stir between each.

    💡 The Kitchen Team’s Pro Tip: Avoid freezing the soup if you plan to add the cream later. Instead, freeze the base (without cream) and stir in the fresh cream when reheating for the best texture.

    Delicious Variations to Try

    Gluten-Free

    Replace the all-purpose flour with a gluten-free all-purpose blend or use cornstarch (mix 3 tablespoons cornstarch with 1/4 cup cold water, then stir in at the end).

    Dairy-Free

    Use olive oil or vegan butter instead of butter, and substitute the heavy cream with full-fat coconut milk or a dairy-free creamer.

    Herb-Infused

    Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, or 1 bay leaf while simmering the potatoes. Remove the bay leaf before serving.

    Extra Veggies

    Throw in chopped green beans, diced bell peppers, or a handful of spinach at the end for added nutrition and color.

    Spicy Kick

    Add 1/2 teaspoon red pepper flakes or a dash of cayenne pepper along with the salt and pepper for a subtle heat.

    Puff Pastry Topping

    For a true pot pie experience, ladle the soup into oven-safe ramekins, top with a round of puff pastry, and bake at 400°F for 15 minutes until golden.

    Frequently Asked Questions

    Can I use leftover turkey instead of chicken?

    Absolutely! This is a fantastic way to use up Thanksgiving turkey. Simply substitute an equal amount of cooked turkey for the chicken.

    What can I use instead of heavy cream?

    You can use half-and-half, whole milk, or even evaporated milk for a lighter version. Keep in mind the soup will be less rich and creamy.

    How do I make this soup thicker?

    Mash some of the cooked potatoes against the side of the pot, or mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking.

    Can I make this in a slow cooker?

    Yes! Sauté the vegetables and make the roux on the stovetop first, then transfer to a slow cooker. Add the stock, potatoes, and chicken. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the peas, corn, cream, and parsley during the last 30 minutes.

    Is this soup gluten-free?

    As written, it contains all-purpose flour. However, you can easily make it gluten-free by using a gluten-free flour blend or cornstarch as a thickener.

    Can I use raw chicken instead of cooked?

    Yes. Add 1–1.5 lbs of boneless, skinless chicken breasts or thighs to the pot along with the stock and potatoes. Simmer until cooked through (about 20 minutes), then remove, shred, and return to the soup.

    What potatoes work best for this soup?

    Yukon gold potatoes are our top choice because they’re buttery and hold their shape. Red potatoes also work well. Russets will break down more, which can be desirable if you want a thicker soup.

    Can I add cheese to this soup?

    Definitely! Stir in 1 cup of shredded cheddar or Parmesan cheese after adding the cream for a cheesy twist. Reduce the salt slightly as cheese is salty.

    How do I prevent the soup from curdling?

    Always add the cream on low heat and never let the soup boil after adding it. Also, temper the cream by stirring a ladleful of hot soup into the cream before adding it to the pot.

    Can I double this recipe?

    Yes! This recipe doubles beautifully. Use a very large pot (at least 8 quarts) and increase the cooking time slightly if needed.

    Share This Recipe

    If you loved this (the best) chicken pot pie soup recipe, we’d be so grateful if you shared it with your friends and family! Tag us on social media or leave a comment below. Your support means the world to The Kitchen Team.

    Don’t forget to follow us on Pinterest for more cozy, comforting recipes!

    Save This Recipe to Pinterest!

    Pin this creamy Chicken Pot Pie Soup to your favorite soup board so you never lose it. Perfect for busy weeknights and chilly days.

    Pin It Now

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    © 2025 The Kitchen Team | cookingwithemy.com

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    Chicken Pot Pie Soup Recipe


    • Author:       Chef Emy


    Print Recipe

    Description

    Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.

    Ingredients


    Scale
    • 6 Tbsp unsalted butter
    • 1 medium yellow onion, 1 cup chopped
    • 2 medium carrots, thinly sliced into rings
    • 2 celery sticks, finely chopped
    • 8 oz white or brown mushrooms, sliced
    • 3 garlic cloves, minced
    • 1/3 cup all-purpose flour
    • 6 cups chicken stock
    • 3–4 tsp salt, (or to taste)
    • 1/2 tsp black pepper
    • 1 lb Yukon gold potatoes, peeled and sliced into 1/4 thick pieces.
    • 5 cups cooked chicken, (shredded)
    • 1 cup frozen peas
    • 1 cup corn, (frozen or canned)
    • 1/2 cup whipping cream
    • 1/4 cup parsley, finely chopped, plus more for garnish

    Instructions

    1. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
    2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
    3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
    4. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
    5. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

    Nutrition

    • Calories: 363kcal
    • Sugar: 6g
    • Protein: 25g

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    The BEST Chicken Pot Pie Recipe

    The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog! It’s amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon. | The Gracious Wife @thegraciouswife #chickenpotpierecipes #chickendinnerrecipes #comfortfood #chickenrecipes #potpierecipes #potpies #homemadepotpies #thegraciouswife

    Print

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    The BEST Chicken Pot Pie

    • Author: Chef Emy
    Print Recipe

    Description

    The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog.

    Ingredients

    Scale
    • 3 pounds chicken breast
    • 1 teaspoon dried basil
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon olive oil

    Instructions

    1. To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
    2. Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
    3. Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
    4. Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
    5. Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
    6. Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
    7. Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
    8. When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
    9. Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
    10. Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
    11. With a pastry brush, brush beaten egg over top of pot pie.
    12. Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
    13. Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

    Notes

    Nutrition facts are for filling only. Use the nutrition facts from the pie crust recipe or from the store-bought box for crust.

    Nutrition

    • Calories: 455kcal
    • Sugar: 2g
    • Protein: 42g

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    Easy Homemade Chicken Pot Pie

    📖 Jump to Section

    🥧 The Ultimate Easy Homemade Chicken Pot Pie (No Soggy Crust!)

    Author: The Kitchen Team | Site: cookingwithemy.com

    ⭐ Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes

    🍽️ Servings: 6-8 | Difficulty: Medium

    Introduction

    There’s nothing quite like the comfort of a warm, flaky easy homemade chicken pot pie straight from the oven. But let’s be honest — nothing ruins this classic dish faster than a soggy, sad crust. We’ve all been there: you pull that beautiful pie out of the oven, cut into it, and instead of a golden, crispy crust, you’re met with a wet, doughy mess. Disappointing, right?

    Well, not anymore! Today, The Kitchen Team is sharing our foolproof method for creating the best easy homemade chicken pot pie with a perfectly thick, creamy filling that never, ever makes your crust soggy. This isn’t just any chicken pot pie recipe — this is the one that will become your family’s go-to comfort meal.

    We’ve tested this recipe dozens of times in our own kitchen, and the secret is all in the filling. You need a filling that’s thick enough to hold its shape, not a soupy mixture that seeps into your crust before it bakes. Our method ensures every bite is packed with tender chicken, colorful vegetables, and a rich, velvety sauce that stays perfectly inside that flaky crust.

    Ready to impress your family and friends? Let’s dive into the easy homemade chicken pot pie recipe that will change your comfort food game forever. Don’t forget to follow us on Pinterest for more amazing recipes!

    Why This Easy Homemade Chicken Pot Pie Is the Best

    After years of testing and tweaking, we’ve perfected this recipe. Here’s what makes it stand out from the rest:

    • No Soggy Crust Guarantee: Our secret? We cook the filling until it’s thick and luscious before it ever touches the crust. No watery fillings here!
    • From Scratch Goodness: While you can use store-bought crust, we’ll show you how to make an incredibly flaky homemade crust that’s worth every minute.
    • Perfectly Seasoned: A blend of thyme, rosemary, and a touch of garlic creates a savory depth that elevates this easy homemade chicken pot pie to restaurant quality.
    • Versatile & Foolproof: Whether you use rotisserie chicken or leftover turkey, this recipe adapts beautifully. It’s forgiving enough for beginners but impressive enough for experienced cooks.
    • Rich, Creamy Texture: We use a combination of chicken broth and heavy cream (or milk) to create a sauce that’s rich without being heavy.
    💡 The Kitchen Team’s Pro Tip: For the thickest, most luxurious filling, let your roux cook for a full 2 minutes before adding liquid. This removes the raw flour taste and ensures your sauce thickens properly.

    Ingredients for Easy Homemade Chicken Pot Pie

    Here’s everything you’ll need for this easy homemade chicken pot pie. We’ve organized it into a handy table for easy shopping!

    Ingredient Amount Notes
    Butter (unsalted) 6 tbsp For the filling & crust
    All-purpose flour 1/3 cup For thickening
    Chicken broth (low sodium) 2 cups Use good quality
    Heavy cream or whole milk 1 cup Heavy cream = richer
    Cooked chicken (shredded) 3 cups Rotisserie works great
    Frozen mixed vegetables 2 cups Peas, carrots, corn, green beans
    Yellow onion (diced) 1 medium About 1 cup
    Garlic (minced) 3 cloves Fresh is best
    Fresh thyme leaves 1 tsp Or 1/2 tsp dried
    Fresh rosemary (chopped) 1 tsp Or 1/2 tsp dried
    Salt & black pepper To taste Start with 1 tsp salt, 1/2 tsp pepper
    Pie crust (homemade or store-bought) 2 (9-inch) One for bottom, one for top
    Egg (for egg wash) 1 large Beaten with 1 tbsp water
    💡 The Kitchen Team’s Pro Tip: If using frozen vegetables, don’t thaw them first! Add them frozen — they’ll cook perfectly in the filling and won’t release excess water that could thin your sauce.

    Step-by-Step Instructions for Easy Homemade Chicken Pot Pie

    Follow these steps carefully for the perfect easy homemade chicken pot pie every time:

    Step 1: Prepare Your Crust

    If using homemade crust, prepare it ahead and chill for at least 30 minutes. If using store-bought, let it sit at room temperature for 15 minutes to soften slightly. Roll out one disk to fit a 9-inch pie dish, leaving a 1-inch overhang. Place it in the dish and refrigerate while you make the filling.

    Step 2: Sauté the Aromatics

    In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.

    Step 3: Make the Roux

    Sprinkle the flour over the onion mixture and stir constantly for 2 minutes. This cooks out the raw flour taste and ensures a smooth, thick sauce. The mixture should be golden and bubbly.

    Step 4: Build the Sauce

    Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once smooth, add the heavy cream. Continue whisking until the sauce thickens, about 3-4 minutes. It should coat the back of a spoon.

    Step 5: Add Chicken & Vegetables

    Stir in the shredded chicken, frozen vegetables, thyme, rosemary, salt, and pepper. Cook for 5 minutes, stirring occasionally. The filling should be very thick — this is key for avoiding a soggy crust!

    💡 The Kitchen Team’s Pro Tip: If your filling seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. Cook for 2 more minutes until thickened.

    Step 6: Assemble the Pie

    Preheat your oven to 400°F. Pour the filling into the prepared bottom crust. Roll out the second crust and place it on top. Crimp the edges to seal, then cut 4-5 slits in the top for steam to escape. Brush with the beaten egg wash for a golden finish.

    Step 7: Bake to Perfection

    Place the pie on a baking sheet (to catch any drips) and bake for 35-45 minutes, until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too quickly, cover them with foil or a pie shield.

    Step 8: Rest Before Serving

    This is crucial! Let the pie rest for at least 15 minutes before cutting. This allows the filling to set up further, ensuring clean slices and no runny filling. Your patience will be rewarded!

    Serving Suggestions for Easy Homemade Chicken Pot Pie

    This easy homemade chicken pot pie is a complete meal on its own, but here are some delicious ways to serve it:

    • Classic Pairing: Serve with a simple green salad dressed with lemon vinaigrette to cut through the richness.
    • Mashed Potatoes: For the ultimate comfort food feast, serve alongside creamy mashed potatoes.
    • Cranberry Sauce: A dollop of tart cranberry sauce adds a wonderful contrast to the savory filling.
    • Roasted Vegetables: Extra roasted carrots or Brussels sprouts make a great side.
    • Wine Pairing: A crisp Chardonnay or a light Pinot Noir complements this dish beautifully.

    Storage & Reheating Tips

    One of the best things about this easy homemade chicken pot pie is how well it stores. Here’s how to keep it fresh:

    Refrigerator Storage

    Cover leftover pie tightly with foil or plastic wrap. It will keep in the refrigerator for up to 4 days. The flavors actually meld and improve overnight!

    Freezer Storage

    You can freeze the unbaked pie or the baked pie. For unbaked: assemble completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, adding 20 minutes to the bake time. For baked: let cool completely, wrap well, and freeze for up to 2 months.

    Reheating Instructions

    For best results, reheat in a 350°F oven for 15-20 minutes (if refrigerated) or 30-40 minutes (if frozen). The microwave works in a pinch, but the crust won’t be as crispy. For individual slices, an air fryer at 350°F for 5-7 minutes works wonders!

    💡 The Kitchen Team’s Pro Tip: To refresh leftover pot pie and bring back that crispy crust, brush the top with a little melted butter before reheating in the oven. It’s like magic!

    Delicious Variations of Easy Homemade Chicken Pot Pie

    Once you’ve mastered the basic easy homemade chicken pot pie, try these fun twists:

    • Turkey Pot Pie: Perfect for using up Thanksgiving leftovers! Substitute turkey for chicken and add a tablespoon of fresh sage.
    • Vegetarian Pot Pie: Omit the chicken and double the vegetables. Add mushrooms, potatoes, and extra herbs for a hearty meatless version.
    • Biscuit-Topped Pot Pie: Skip the top crust and drop spoonfuls of biscuit dough over the filling. Bake until biscuits are golden and fluffy.
    • Mini Pot Pies: Use ramekins or a muffin tin for individual servings. Reduce bake time to 20-25 minutes.
    • Cheddar Crust: Add 1/2 cup of shredded sharp cheddar cheese to your pie crust dough for an extra savory, cheesy twist.
    • Spicy Chicken Pot Pie: Add 1 diced jalapeño to the onion mixture and a pinch of cayenne pepper to the filling for some heat.

    Frequently Asked Questions About Easy Homemade Chicken Pot Pie

    1. Why is my chicken pot pie filling runny?

    The most common reason is not cooking the filling long enough before adding it to the crust. Our recipe ensures a thick filling by cooking the roux fully and simmering the sauce until it coats a spoon. Also, make sure to let the pie rest after baking.

    2. Can I use store-bought rotisserie chicken?

    Absolutely! Rotisserie chicken is a fantastic time-saver for this easy homemade chicken pot pie. Just remove the skin and shred the meat. You’ll need about 3 cups, which is roughly one large rotisserie chicken.

    3. How do I prevent the bottom crust from getting soggy?

    Besides ensuring a thick filling, you can blind bake the bottom crust for 10 minutes at 400°F before adding the filling. Also, placing the pie on the lowest oven rack helps the bottom crust cook faster.

    4. Can I make this easy homemade chicken pot pie ahead of time?

    Yes! You can assemble the pie completely (without the egg wash) and refrigerate it for up to 24 hours. Add the egg wash just before baking. You may need to add 5-10 minutes to the bake time since it starts cold.

    5. What’s the best way to reheat leftover pot pie?

    The oven is best for maintaining crust crispiness. Reheat at 350°F for 15-20 minutes. If you’re in a hurry, the microwave works but the crust will be soft. An air fryer at 350°F for 5-7 minutes is our favorite quick method.

    6. Can I use milk instead of heavy cream?

    Yes, you can substitute whole milk or even 2% milk for the heavy cream. The filling will be slightly less rich and creamy, but still delicious. Avoid skim milk as it may make the sauce too thin.

    7. How do I know when my chicken pot pie is done?

    The crust should be deep golden brown and the filling should be bubbling through the steam vents. An instant-read thermometer inserted into the filling should read at least 165°F. The pie should also be fragrant and the edges should be set.

    8. Can I freeze chicken pot pie?

    Yes! Both baked and unbaked pot pies freeze well. Wrap tightly in plastic wrap and foil. Unbaked pies can be frozen for up to 3 months; baked pies for up to 2 months. Bake from frozen, adding extra time as needed.

    9. What vegetables can I use in this easy homemade chicken pot pie?

    This recipe is very flexible! Classic choices include peas, carrots, corn, and green beans. You can also add diced potatoes, celery, mushrooms, or even broccoli. Just make sure all vegetables are cut into small, uniform pieces.

    10. Can I make this recipe gluten-free?

    Absolutely! Use a gluten-free all-purpose flour blend for the roux (like Bob’s Red Mill 1-to-1) and a gluten-free pie crust. The rest of the ingredients are naturally gluten-free. The texture will be slightly different but still delicious!

    Did You Make This Easy Homemade Chicken Pot Pie?

    We’d love to hear from you! Share a photo of your creation and tag us on social media. Don’t forget to follow The Kitchen Team on Pinterest for more amazing recipes like this one. Your support helps us create more delicious content for you!

    Happy cooking, and remember — the secret to the perfect easy homemade chicken pot pie is a thick, luscious filling that never makes your crust soggy. Now go impress your loved ones with this incredible comfort food classic!

    📌 Save This Recipe for Later!

    Pin this Easy Homemade Chicken Pot Pie to your favorite comfort food board on Pinterest so you never lose it!

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    Classic Chicken Pot Pie


    • Author:       Chef Emy


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    Instructions

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      Share a photo and tag us — we can’t wait to see what you’ve made!

      Marry Me Chicken | Chefjar

      This Marry Me Chicken is quick 30 minute recipe. An excellent dinner idea with chicken, sundried tomatoes, creamy and thick parmesan garlic cream sauce….

      Print

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      Easy Marry Me Chicken

      • Author: Chef Emy
      Print Recipe

      Ingredients

      Scale
      • 3 medium boneless and skinless chicken breast, cut in half horizontally to make 6 fillets
      • Salt and ground pepper, as needed
      • 1/3 cup all-purpose flour
      • 2 tablespoons olive oil
      • 2 tablespoons unsalted butter
      • 4 garlic cloves, minced
      • 1/2 cup chicken stock or broth
      • 1 1/2 cup heavy cream
      • 3/4 cup fresh grated Parmesan cheese
      • 1/2 teaspoon chili flakes
      • 1 teaspoon Italian seasoning
      • 5 ounces 150 grams jarred sun dried tomato strips, drained
      • 1 tablespoon fresh basil leaves
      • 1 tablespoon fresh oregano or parsley

      Instructions

      1. Season chicken with salt and pepper on both sides. Dredge in flour and shake off any excess.
      2. Heat olive oil and melt butter over medium-high heat in a large skillet. Sear the chicken for 6-8 minutes each side, or until cooked through and golden brown. Work in batches not to overcrowd the pan. Transfer to a plate, cover, and set aside.
      3. In the same skillet cook garlic until fragrant, about 30 seconds to 1 minute. Add in the chicken stock, deglaze the pan, scraping any brown bits stuck to the bottom of the skillet with a wooden spatula.
      4. Reduce the heat to low-medium heat, add the heavy cream and parmesan cheese. Bring to a gentle simmer, while stirring from time to time. Season with Italian seasoning, chili flakes, salt and pepper.
      5. Add the sun dried tomatoes and cook further for a couple of minutes or until the sauce thickens slightly.
      6. Return the chicken back into the skillet; garnish with fresh basil and oregano leaves.
      7. Serve over pasta, steamed veggies or rice.
      8. Enjoy!

      Notes

      Chicken cutlets are actually commonly available in many supermarkets, so you can save yourself a step and buy them pre-made. That said, its pretty easy to just halve a chicken breast yourself, so its up to you which one youd prefer.
      When sauteeing the garlic, throw in a little (a teaspoon or so) bit of the sundried tomato oil. This will add some sweetness and the characteristic subtle tartness of sundried tomatoes to your sauteed garlic!
      Avoid light or half and half cream for this recipe. It wont thicken your sauce enough, and the key to this recipe is the thick, indulgent sauce.
      If you can, buy yourself a block of parmesan cheese or better yet, parmigiano-reggiano and grate it yourself. The cheese will be moister, fresher, and more flavorsome compared with the pre-grated stuff you can buy at the store. Store-bought pre-grated cheese wont melt right or provide enough flavoring for your sauce.

      Nutrition

      • Calories: 534kcal
      • Sugar: 11g
      • Protein: 32g

      Did you make this recipe?

      Share a photo and tag us — we can't wait to see what you've made!

      Marry Me Chicken | Chefjar

      This Marry Me Chicken is quick 30 minute recipe. An excellent dinner idea with chicken, sundried tomatoes, creamy and thick parmesan garlic cream sauce….

      Print

      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      Easy Marry Me Chicken

      • Author: Chef Emy
      Print Recipe

      Ingredients

      Scale
      • 3 medium boneless and skinless chicken breast, cut in half horizontally to make 6 fillets
      • Salt and ground pepper, as needed
      • 1/3 cup all-purpose flour
      • 2 tablespoons olive oil
      • 2 tablespoons unsalted butter
      • 4 garlic cloves, minced
      • 1/2 cup chicken stock or broth
      • 1 1/2 cup heavy cream
      • 3/4 cup fresh grated Parmesan cheese
      • 1/2 teaspoon chili flakes
      • 1 teaspoon Italian seasoning
      • 5 ounces 150 grams jarred sun dried tomato strips, drained
      • 1 tablespoon fresh basil leaves
      • 1 tablespoon fresh oregano or parsley

      Instructions

      1. Season chicken with salt and pepper on both sides. Dredge in flour and shake off any excess.
      2. Heat olive oil and melt butter over medium-high heat in a large skillet. Sear the chicken for 6-8 minutes each side, or until cooked through and golden brown. Work in batches not to overcrowd the pan. Transfer to a plate, cover, and set aside.
      3. In the same skillet cook garlic until fragrant, about 30 seconds to 1 minute. Add in the chicken stock, deglaze the pan, scraping any brown bits stuck to the bottom of the skillet with a wooden spatula.
      4. Reduce the heat to low-medium heat, add the heavy cream and parmesan cheese. Bring to a gentle simmer, while stirring from time to time. Season with Italian seasoning, chili flakes, salt and pepper.
      5. Add the sun dried tomatoes and cook further for a couple of minutes or until the sauce thickens slightly.
      6. Return the chicken back into the skillet; garnish with fresh basil and oregano leaves.
      7. Serve over pasta, steamed veggies or rice.
      8. Enjoy!

      Notes

      Chicken cutlets are actually commonly available in many supermarkets, so you can save yourself a step and buy them pre-made. That said, its pretty easy to just halve a chicken breast yourself, so its up to you which one youd prefer.
      When sauteeing the garlic, throw in a little (a teaspoon or so) bit of the sundried tomato oil. This will add some sweetness and the characteristic subtle tartness of sundried tomatoes to your sauteed garlic!
      Avoid light or half and half cream for this recipe. It wont thicken your sauce enough, and the key to this recipe is the thick, indulgent sauce.
      If you can, buy yourself a block of parmesan cheese or better yet, parmigiano-reggiano and grate it yourself. The cheese will be moister, fresher, and more flavorsome compared with the pre-grated stuff you can buy at the store. Store-bought pre-grated cheese wont melt right or provide enough flavoring for your sauce.

      Nutrition

      • Calories: 534kcal
      • Sugar: 11g
      • Protein: 32g

      Did you make this recipe?

      Share a photo and tag us — we can't wait to see what you've made!

      Chicken Francese

      🍋 Creamy Chicken Francese (with Condensed Soup Shortcut)

      ⏱ Prep: 15 mins
      🔥 Cook: 20 mins
      ⌛ Total: 35 mins
      🍽 Servings: 4
      📊 Difficulty: Easy

      Author: The Kitchen Team · Site: cookingwithemy.com

      Introduction – A Lemon Lover’s Dream

      Welcome to the most luscious, creamy chicken francese you’ll ever make at home. This isn’t just another chicken cutlet recipe — we’ve taken the classic Italian-American favorite and given it a silky, rich upgrade using condensed cream of chicken soup. The result? A foolproof pan sauce that’s velvety, tangy with fresh lemon, and utterly irresistible.

      Whether you’re a busy weeknight cook or planning a special dinner, this chicken francese delivers restaurant-quality flavor with minimal fuss. The golden, egg-dipped cutlets are pan-fried to perfection, then bathed in a lemony cream sauce that comes together in minutes. Serve it over pasta, rice, or with crusty bread — every bite is pure comfort.

      At cookingwithemy.com, we believe that great food doesn’t need complicated techniques. This recipe is a testament to that philosophy: simple ingredients, smart shortcuts, and spectacular taste.

      ✨ Why This Chicken Francese Is The Best

      • Ultra-creamy sauce – Condensed cream of chicken soup creates a stable, velvety base that won’t curdle or separate.
      • Bright lemon flavor – Fresh lemon juice + thin lemon slices infuse the sauce with citrusy brightness.
      • Crispy yet tender chicken – The egg-and-parmesan coating gives a delicate crust that stays juicy inside.
      • 30-minute meal – From prep to plate in about 35 minutes, perfect for busy evenings.
      • Pantry-friendly – Most ingredients are already in your kitchen or easily found at any grocery store.
      💡 The Kitchen Team’s Pro Tip: For an even richer flavor, use half chicken broth and half dry white wine in the sauce. The acidity balances the creaminess beautifully.

      🥘 Ingredients For Chicken Francese

      Ingredient Quantity Notes
      Thin-sliced chicken breast (boneless, skinless) 1 ¼ lb (about 4 cutlets) Pound to ¼-inch even thickness
      Large eggs 2 Room temperature
      Grated Parmesan cheese 2 tablespoons Freshly grated preferred
      All-purpose flour 1 cup For dredging
      Vegetable oil ¼ cup (for frying) Or canola/avocado oil
      Garlic cloves, minced 2 Fresh is best
      Crushed red pepper flakes ⅛ teaspoon Optional, for gentle heat
      Swanson® Chicken Broth (or any low-sodium) 1 cup Use Natural Goodness® for best taste
      Condensed cream of chicken soup 1 can (10.5 oz) Undiluted
      Fresh lemon 1 whole Juiced + thinly sliced
      Fresh parsley, chopped ¼ cup For garnish
      Salt and black pepper To taste Season chicken and sauce

      Optional: 2 tablespoons butter for extra richness.

      👩‍🍳 How To Make Chicken Francese (Step by Step)

      1. Prep the chicken: Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. If cutlets are thick, place between plastic wrap and gently pound to ¼-inch even thickness.
      2. Set up dredging station: In a shallow bowl, whisk eggs with 2 tablespoons grated Parmesan until frothy. Place 1 cup flour in another shallow bowl.
      3. Coat the cutlets: Dredge each chicken piece in flour, shaking off excess. Then dip into egg mixture, letting excess drip off. Place on a wire rack.
      4. Pan-fry the chicken: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Cook chicken in batches (2 at a time) for 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate; tent with foil.
      5. Start the sauce: Pour off excess oil, leaving about 1 tablespoon in the skillet. Reduce heat to medium. Add minced garlic and crushed red pepper; sauté 30 seconds until fragrant.
      6. Build the creamy lemon sauce: Pour in chicken broth, scraping up any browned bits. Whisk in the entire can of condensed cream of chicken soup until smooth. Bring to a gentle simmer.
      7. Add lemon: Stir in juice of ½ lemon and add 3–4 thin lemon slices. Simmer for 2–3 minutes until sauce thickens slightly. Taste and adjust salt/pepper.
      8. Return chicken to skillet: Nestle the fried cutlets into the sauce, spooning sauce over the tops. Simmer for 2 minutes to meld flavors.
      9. Garnish and serve: Sprinkle with fresh parsley and remaining lemon slices. Serve immediately.
      💡 The Kitchen Team’s Pro Tip: For an extra silky sauce, whisk in 1 tablespoon cold butter at the very end, off the heat. It adds shine and richness.

      🍽 How To Serve Chicken Francese

      This creamy lemon chicken pairs beautifully with almost any side. Here are our favorite ways to enjoy it:

      • Over pasta: Toss with angel hair or fettuccine and extra lemon zest.
      • With rice: Serve over fluffy jasmine rice or lemon-herb rice to soak up the sauce.
      • Alongside vegetables: Steamed asparagus, roasted broccoli, or a crisp arugula salad.
      • With crusty bread: Use it to mop up every last drop of that luscious sauce.

      ❄️ Storage & Reheating Instructions

      Refrigerate: Store leftover chicken francese in an airtight container for up to 3 days. The sauce will thicken as it cools.

      Reheat gently: Warm in a skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce. Avoid microwaving on high, as it can toughen the chicken.

      Freeze: You can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the fridge and reheat slowly.

      💡 The Kitchen Team’s Pro Tip: If freezing, undercook the chicken slightly by 1 minute. When reheating, it will finish cooking and stay tender.

      🔄 Delicious Variations To Try

      • Chicken Francese with Wine: Replace ¼ cup broth with dry white wine (like Pinot Grigio) for extra depth.
      • Herb-infused: Add 1 teaspoon dried thyme or oregano to the flour dredge.
      • Lighter version: Use 98% fat-free condensed soup and skip the butter. Still delicious!
      • Spicy kick: Increase crushed red pepper to ¼ teaspoon or add a pinch of cayenne.
      • Dairy-free: Use a dairy-free condensed cream of mushroom soup and vegan Parmesan.

      ❓ Frequently Asked Questions About Chicken Francese

      What is chicken francese?

      Chicken francese is an Italian-American dish of egg-dipped, pan-fried chicken cutlets served in a lemon-butter or lemon-cream sauce. It’s similar to chicken piccata but uses a richer, creamier sauce.

      Can I use chicken thighs instead of breasts?

      Absolutely! Boneless, skinless thighs work wonderfully. Adjust cooking time slightly — thighs may need 4–5 minutes per side.

      Why is my sauce lumpy?

      Lumps usually happen if the condensed soup isn’t whisked thoroughly. Whisk the soup with broth before adding to the pan, and keep the heat medium-low.

      Can I make this gluten-free?

      Yes! Use gluten-free all-purpose flour blend for dredging, and ensure your condensed soup is certified gluten-free.

      How do I keep the chicken crispy?

      Serve the sauce on the side or spoon it over the chicken just before eating. If you let it sit too long, the coating softens.

      Can I use bottled lemon juice?

      Fresh lemon is strongly recommended for brightness. Bottled juice can taste flat and may affect the sauce consistency.

      What’s the best pan for this recipe?

      A large stainless steel or nonstick skillet works best. Cast iron is also great but watch the heat to avoid burning the sauce.

      Can I add capers like chicken piccata?

      Definitely! Add 1–2 tablespoons drained capers along with the lemon slices for a briny twist.

      Is this recipe freezer-friendly?

      Yes, but the texture of the sauce may change slightly. Reheat gently and stir in a splash of cream or broth to refresh.

      How do I know when the chicken is done?

      Use an instant-read thermometer: 165°F in the thickest part. The cutlets should be golden and firm to the touch.

      📲 Share This Recipe

      Did you make this chicken francese? We’d love to see your creation! Tag @cookingwithemy on Instagram or leave a comment below. Don’t forget to pin for later!

      📌 Follow us on Pinterest: https://www.pinterest.com/cookingwithemy/

      📌 Save This Recipe For Later

      Pin the image below to your favorite board so you never lose this creamy chicken francese!

      📌 Pin This Recipe Now

      📸 Tag us: @cookingwithemy • #chickenfrancese

      Recipe by The Kitchen Team for cookingwithemy.com. All images and content are copyright protected. Please do not republish without permission.

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      Cream of Chicken Soup


      • Author:         Chef Emy


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      Instructions

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