This Chicken Pot Pie is made with store bought pie crust, a thick and creamy filling of chicken and vegetables and baked to golden perfection. The perfect comfort food dinner! Includes step by step recipe in the recipe card.
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If you hadn’t already guessed, comfort food season is my favorite season.
There is just something so inviting about the kitchen when it is grey and cool outside, or on a snowy, blustery day. On those days, this Chicken Pot Pie is the answer!
Rich, creamy filling and buttery, golden pastry. Is there any better combination?
They also add a ton of essential vitamins and minerals to our pot pie, along with our other vegetables, chicken and chicken broth, and I’m pretty sure this Chicken Pot Pie has healing powers 😉
It really is the whole package: hearty, warming, healthy, creamy and with that flaky crust to top it all off!
- Start with your veggies: cook them down in some butter until they’re nearly tender
- Add your seasonings: add your herbs and seasonings into the pan with the veggies before adding your liquids — this helps to wake up their flavors after sitting in your spice rack for so long
- Add some flour — just a bit to thicken what is going to become our gravy. Stir it until it’s completely absorbed by the butter.
- Stir in some chicken broth, peas and our cooked chicken — simmer and stir until that flour works its magic and we have a thick creamy gravy coating every last bit.
- Pour into a pie plate or some sort of baking dish or oven-safe skillet lined with our first pastry crust, top with more pastry, and bake until golden.
- Potatoes: any varietal from The Little Potato Company will work great in here! Feel free to swap out whichever you have on hand
- Vegetables: pot pie is a great way to use up those veggies that are starting to fade, or ones you had cooked for another meal that are leftover in the fridge. You can use almost anything, as long as it cooked when you cover your filling with your pastry.
- Pastry: this is one of the swaps we make most often! Some days, there is just no time for homemade pie crust. We often swap out the pie crust for a store bought pie crust or some puff pastry from the freezer section.
- Seasonings: the gravy in this chicken pot pie has neutral seasonings, so you can jazz it up if you wish! Add some cayenne pepper for a kick, fresh herbs if you need to use them up, or scan your spice cupboard for something that inspires you!
- Go single crust: If you only have one pie crust, or you just love a little higher filling to crust ratio, skip the bottom crust and opt for a top crust only. This makes this recipe even easier, because you only have to bake long enough to see that the top crust is golden.
- Chicken Pot Pie filling freezes great on its own, so if you don’t have time to prep whole chicken pot pies for the freezer, simply make a big batch of filling and freeze in bags just large enough for a single pie. This cuts down prep time in a big way when you need an easy dinner!
- Store bought pastry is one of my favorite weeknight dinner hacks! Buy a few boxes and throw them in the freezer for quick meals later on.
You can easily swap out the pie crust for puff pastry if you have some!
Skip the bottom crust, and lay a single sheet of puff pastry over your pie plate with the filling in it.
Trim the puff pastry to fit inside the pie plate (no overhang!), slice a couple vents for steam in the top and bake until golden!
Pot pies are a great freezer meal option for busy families!
You can prepare a pot pie up to the point of baking, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. To serve, simply unwrap and bake at 400 degrees F for 45-50 minutes or until golden brown (cover those edges if they brown too quickly!).
You can also freeze a completely baked pot pie, after it cools to room temperature. Just wrap in plastic wrap and then foil and freeze up to 3 months. To serve, unwrap and bake at 400 degrees F for 30-40 minutes until heated through.
- Slow Cooker Swedish Meatballs
- Easy Lasagna
- Hamburger Helper – a family favorite!
- Rigatoni Pasta Bake – make ahead and freezer friendly!
*This post has been generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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- 3 tablespoons butter
- 2 large carrots peeled and diced
- 10 Little potatoes cut into 1cm cubes
- 1/2 medium onion finely diced
- 1 rib celery diced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 tablespoons all purpose flour
- 2 cups cooked chopped chicken
- 1 cup low sodium chicken broth
- 1 cup frozen peas
- 1 box refrigerated pie crust rolls two pie crusts
- In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
- Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
- Stir in flour until no white can be seen.
- Add chicken, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Set aside while you prepare the crust.
- Preheat oven to 400 degrees F.
- Roll out one pie crust on a lightly floured surface and press into the bottom and up the sides of a 9″ pie plate.
- Pour filling into bottom pastry.
- Roll out top pastry and place on top of the filling, pressing the edges to seal top and bottom crusts together. Fold excess pastry underneath and crimp with a fork or as desired. You can also trim the excess pastry, but a thicker edge won't burn as quickly. Make several slits in the top of the pastry with a knife to allow steam to escape.
- Bake at 400 degrees F for 35-45 minutes, until pastry is golden brown, covering the edges if they brown too quickly. Let cool for 10-15 minutes before serving for easier slicing (optional).
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