Easy Chicken Pot Pie with Crumble Topping (2024)

All the delicious flavors of your favorite comfort food, in an easy Chicken Pot Pie recipe. Chicken and vegetables in a creamy gravy covered with a savory crumble topping.

Why You’ll Love This Recipe!

Several weeks ago, I asked on Instagram if there were any recipes you would like to see on the blog. One of the requests was for a chicken pot pie. Although not a traditional version, I think this recipe is even better!

A traditional pot pie recipe uses pie crusts on the bottom and on the top which can be a lot of work and the bottom crust has a tendency to get soggy. This delicious recipe gives you all of the flavor and texture with half of the work! And it is so easy to make!

Ingredients

• Chicken Breasts. Skinless, boneless or you can use leftover rotisserie cooked chicken. You can also use leftover turkey.
• Chicken broth
• Olive oil
• Vegetables. Onion, carrots, celery, frozen peas
• Soy sauce
• Butter. I use salted butter.
• Flour. Unbleached all purpose flour is my preference.
• Milk. I use2% but you can use what you have on hand.
• Lemon juice
• Parsley. Fresh Italian parsley but can substitute dry if needed or you can use any fresh herbs you like.

Crumble Topping Ingredients

This easy chicken pot pie has a delicious crumble topping that adds flavor and crunch. It’s my favorite part of the recipe.

• All purpose flour
• Whole wheat flour
• Baking Powder
• Salt and Pepper
• Cayenne Pepper
• Butter
• Parmesan Cheese. Freshly grated or you could use shredded cheddar cheese if you prefer.
• Evaporated Milk. You can also use regular milk or heavy cream.

How to Make a Chicken Pot Pie

Savory Crumb Topping:

• Combine flour, baking powder, salt, black pepper and cayenne pepper in a bowl.
• Add in butter and cut in butter until pebble size pieces form.
• Stir in cheese and evaporated milk until clumps form.
• Place clumps onto a parchment lined baking sheet and bake for 10-13 minutes at 350 degrees F until lightly golden brown.

• Set the topping aside while you work on the rest of the chicken pot pie.
• Cook two chicken breasts and shred.(see notes below)
• Chop up your vegetables. I used carrots, onions and celery.
• Saute the vegetables in butter with salt and pepper.

• Remove the vegetables from the pot and add together some butter and flour to form a roux and then add in chicken broth and milk to make a creamy sauce for the chicken pot pie.
• Add in salt and pepper, lemon juice and parsley and then add the chicken and veggies back in. Stir to mix.
• Pour chicken pot pie filling into a greased 9 x 13 casserole dish.

• Cover with the crumble topping and bake in a 450 degree F oven for 12-15 minutes or until hot and bubbly.

The perfect comfort food meal. Now just sit back and wait for the oohs and aahs! Personally I love the crunch of the crumble topping.

Some of my other favorite comfort food recipes:

• Instant Pot Tomato Soup
• Chicken and Dumplings
• Shepherd’s Pie
• Lasagna Casserole
• Slow Cooker Pot Pie Soup
• Beef Pot Pie

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