I made the Easiest Chicken Pot Pie Recipe in 35 minutes and ended up with a flaky, creamy dinner that actually impresses.
And I can’t stop making this because it’s honest comfort food I actually crave. I’m obsessed with my Easiest Chicken Pot Pie Recipe.
I love that it uses 2 refrigerated pie crusts in a package so it feels kind of cheating but smarter. I adore the way the chicken and veggies sneak into every forkful, that creamy filling hitting just right.
Seriously Good Chicken Pot Pie, no fluff. It’s the kind of dinner that shows up and shuts down opinions.
I want seconds. Always.
Sometimes I eat it for lunch, sometimes for dinner, sometimes whenever my brain needs a break.
Ingredients
- Two refrigerated pie crusts — flaky lid and base, makes it look homemade.
- Cooked chicken — protein and comfort, rotisserie adds instant dinner cred.
- Frozen mixed vegetables — color and tiny bites of texture, kind of healthy.
- Unsalted butter — rich mouthfeel, helps the filling feel cozy and smooth.
- Yellow onion — sweetness and a little bite, keeps it from tasting flat.
- Garlic clove — warmth and depth, or garlic powder if you forgot fresh.
- All purpose flour — thickens the filling so it’s not soupy.
- Chicken broth — savory backbone, keeps things tasting like real chicken.
- Milk — creaminess and body, makes the sauce feel luscious.
- Salt — brings out everything, don’t skip it if you want flavor.
- Black pepper — gentle heat and a little edge on each bite.
- Dried thyme — herb note that’s homey and slightly lemony, almost subtle.
- Egg wash — shiny golden crust that looks bakery-made.
- Parmesan or cheddar — optional cheesy boost, makes it feel extra indulgent.
Ingredient Quantities
- 2 refrigerated pie crusts in a package
- about 2 cups cooked chicken shredded or chopped, rotisserie works great
- 1 1/2 cups frozen mixed vegetables thawed a little (peas carrots corn green beans)
- 4 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 1 garlic clove minced or 1/2 teaspoon garlic powder if you forget fresh
- 1/3 cup all purpose flour
- 1 1/4 cups low sodium chicken broth
- 3/4 cup milk (whole or 2 percent for best creaminess)
- 1 teaspoon kosher or table salt more or less to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh if you got it
- 1 large egg beaten with 1 tablespoon water for egg wash
- optional 1/4 cup grated Parmesan or cheddar if you like it cheesy
How to Make this
1. Preheat oven to 400 F and set one refrigerated pie crust in a 9 inch pie dish, pressing it into the edges, leave the other crust in the fridge for now.
2. Thaw the frozen mixed vegetables a little under cool water or in the microwave for 30 seconds, drain any excess water; shred or chop about 2 cups cooked chicken if needed.
3. Melt 4 tablespoons butter in a medium skillet over medium heat, add 1 small finely chopped yellow onion and sauté until soft and slightly golden, about 4 minutes, then stir in 1 minced garlic clove (or 1/2 teaspoon garlic powder).
4. Sprinkle in 1/3 cup all purpose flour and cook, stirring, for 1 minute to get rid of the raw flour taste but don’t let it brown too much.
5. Slowly whisk in 1 1/4 cups low sodium chicken broth and 3/4 cup milk, keep whisking until smooth and thickened into a gravy, about 2 to 3 minutes; if it gets too thick add a splash more broth or milk.
6. Stir in the chicken, thawed mixed vegetables, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme (or 1 teaspoon fresh); if using, mix in 1/4 cup grated Parmesan or cheddar now. Taste and adjust seasoning.
7. Pour the filling into the prepared bottom crust, smoothing the top but don’t overpack it, leave a little room for bubbling.
8. Place the second pie crust over the filling, trim excess and crimp edges to seal, cut a few vents in the top with a knife and brush with the beaten egg plus 1 tablespoon water for that golden finish.
9. Bake on the middle rack for 20 to 25 minutes until the crust is deep golden and the filling is bubbly. If the edges brown too fast, tent foil around them.
10. Let the pie rest 5 to 10 minutes before slicing so the filling sets up. Serve warm and yes, the first slice might be messy but totally worth it.
Equipment Needed
1. 9 inch pie dish
2. Rolling pin or clean hands for pressing crust into dish
3. Medium skillet
4. Wooden spoon or silicone spatula
5. Whisk
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Pastry brush for the egg wash
FAQ
The EASIEST Chicken Pot Pie Recipe Substitutions and Variations
- Refrigerated pie crusts: use frozen puff pastry (thaw and roll a bit), a homemade biscuit topping (drop spoonfuls over filling), or pre-made pizza dough for a sturdier crust.
- Cooked chicken: swap with leftover roast turkey, canned chicken (drained), or chopped rotisserie-style tofu for a vegetarian twist.
- All purpose flour: use 3 tablespoons cornstarch mixed with cold water to thicken, 1 to 1 gluten free flour blend, or equal parts tapioca starch for a glossy sauce.
- Milk: sub with half and half for richer filling, canned evaporated milk diluted with a little water, or unsweetened oat or soy milk for a dairy free option.
Pro Tips
1. Let the filling cool for 5 minutes before you put the top crust on. If it is too hot it will steam and make the crust soggy, and the filling will be lava when you cut into it. Not ruined, just messy.
2. Blind bake the bottom crust for 6 to 8 minutes if you can. Prick it with a fork and weigh it with parchment and beans. That little step keeps the bottom from getting soggy when you pour in the wet filling.
3. Don’t over-stuff the pie. Leave a bit of room for the filling to bubble and expand. If you pack it full it will spill all over and the crust edges won’t seal right.
4. If the edges brown too fast, fold a ring of foil around the rim instead of covering the whole pie. That way the top still gets golden but the edge won’t burn.
The EASIEST Chicken Pot Pie Recipe
I made the Easiest Chicken Pot Pie Recipe in 35 minutes and ended up with a flaky, creamy dinner that actually impresses.
6
servings
356
kcal
Equipment: 1. 9 inch pie dish
2. Rolling pin or clean hands for pressing crust into dish
3. Medium skillet
4. Wooden spoon or silicone spatula
5. Whisk
6. Chef knife and cutting board
7. Measuring cups and spoons
8. Pastry brush for the egg wash
Ingredients
-
2 refrigerated pie crusts in a package
-
about 2 cups cooked chicken shredded or chopped, rotisserie works great
-
1 1/2 cups frozen mixed vegetables thawed a little (peas carrots corn green beans)
-
4 tablespoons unsalted butter
-
1 small yellow onion finely chopped
-
1 garlic clove minced or 1/2 teaspoon garlic powder if you forget fresh
-
1/3 cup all purpose flour
-
1 1/4 cups low sodium chicken broth
-
3/4 cup milk (whole or 2 percent for best creaminess)
-
1 teaspoon kosher or table salt more or less to taste
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon dried thyme or 1 teaspoon fresh if you got it
-
1 large egg beaten with 1 tablespoon water for egg wash
-
optional 1/4 cup grated Parmesan or cheddar if you like it cheesy
Directions
- Preheat oven to 400 F and set one refrigerated pie crust in a 9 inch pie dish, pressing it into the edges, leave the other crust in the fridge for now.
- Thaw the frozen mixed vegetables a little under cool water or in the microwave for 30 seconds, drain any excess water; shred or chop about 2 cups cooked chicken if needed.
- Melt 4 tablespoons butter in a medium skillet over medium heat, add 1 small finely chopped yellow onion and sauté until soft and slightly golden, about 4 minutes, then stir in 1 minced garlic clove (or 1/2 teaspoon garlic powder).
- Sprinkle in 1/3 cup all purpose flour and cook, stirring, for 1 minute to get rid of the raw flour taste but don’t let it brown too much.
- Slowly whisk in 1 1/4 cups low sodium chicken broth and 3/4 cup milk, keep whisking until smooth and thickened into a gravy, about 2 to 3 minutes; if it gets too thick add a splash more broth or milk.
- Stir in the chicken, thawed mixed vegetables, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme (or 1 teaspoon fresh); if using, mix in 1/4 cup grated Parmesan or cheddar now. Taste and adjust seasoning.
- Pour the filling into the prepared bottom crust, smoothing the top but don’t overpack it, leave a little room for bubbling.
- Place the second pie crust over the filling, trim excess and crimp edges to seal, cut a few vents in the top with a knife and brush with the beaten egg plus 1 tablespoon water for that golden finish.
- Bake on the middle rack for 20 to 25 minutes until the crust is deep golden and the filling is bubbly. If the edges brown too fast, tent foil around them.
- Let the pie rest 5 to 10 minutes before slicing so the filling sets up. Serve warm and yes, the first slice might be messy but totally worth it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 304g
- Total number of serves: 6
- Calories: 356kcal
- Fat: 22.7g
- Saturated Fat: 9.2g
- Trans Fat: 0.5g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 94mg
- Sodium: 750mg
- Potassium: 250mg
- Carbohydrates: 25g
- Fiber: 0.7g
- Sugar: 1.7g
- Protein: 16g
- Vitamin A: 1167IU
- Vitamin C: 4mg
- Calcium: 79mg
- Iron: 0.7mg