Despite its seemingly long ingredient list, this is still the easiest chicken pot pie ever– trust me! This pie maximizes flavor while minimizing work. The filling gets cooked in one pan, then poured into the crust and baked– or you can make the filling in a cast iron pan and just add the top crust. Like I said, super easy! Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store and Reheat
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 20-30 minutes. To freeze an unbaked pie, assemble the pie completely, then tightly wrap in aluminum foil and freeze for up to 2 months. To bake from frozen, bake in a preheated oven with the foil on for 30 minutes, then remove the foil and continue to bake for 45-50 minutes, until golden brown and 165°F internally.
