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Square overhead shot of a serving spoon in a chicken pot pie with pie crust.
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4.95 from 37 votes

Chicken Pot Pie with Pie Crust

Mom's chicken pot pie with pie crust is comfort food at its best. A creamy, savory filling loaded with tender chicken and vegetables, baked under a buttery, flaky crust.
Course Dinner
Cuisine American
Keyword chicken pot pie recipe, chicken pot pie with pie crust, easiest chicken pot pie ever, Easy Chicken Pot Pie
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 444.9kcal
Author Blair Lonergan

Equipment

Ingredients

  • 2 cups chicken broth
  • 1 cup half-and-half (or substitute heavy cream or whole milk)
  • ⅓ cup salted butter
  • 1 cup chopped onion
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 cups chopped, cooked chicken (such as rotisserie chicken)
  • ½ cup frozen peas (not thawed)
  • 1 refrigerated pie crust (from a 14.1-ounce box)

Instructions

  • Preheat oven to 400°F. Grease a 2-quart casserole dish or deep-dish pie plate (or use a 2-quart oven-safe skillet).
  • In a bowl, whisk together chicken broth and half-and-half. Set aside.
  • Melt butter in a large skillet over medium-high heat. Add onion, carrots, and celery. Sauté for 10 minutes, until softened.
  • Add flour and stir for 1 minute.
  • Reduce heat to medium. Stir in the broth mixture. Cook, stirring regularly, until thickened (about 5 to 6 minutes). Do not let it boil rapidly.
    Adding the milk to make the chicken pot pie filling.
  • Stir in salt, pepper, chicken, and frozen peas.
  • Transfer filling to the prepared baking dish. Top with pie crust, trimming and crimping edges as desired. Cut slits in the top to vent.
    Process shot showing how to assemble a chicken pot pie with pie crust.
  • Bake for 35 to 40 minutes, or until crust is golden brown.
  • Let rest 10 to 15 minutes before serving.
    Horizontal side shot of a chicken pot pie on a table.

Video

Notes

  • Use rotisserie chicken for the easiest prep. One large rotisserie chicken yields about 4 cups of meat.
  • Don't thaw frozen peas before adding them. This keeps them bright green after baking.
  • Cut slits in the crust to let steam escape and prevent a soggy top.
  • Let the pie rest before slicing so the filling sets and it's easier to serve.
  • For an egg wash: Brush the crust with 1 beaten egg mixed with 1 tablespoon water before baking for a deeper golden color and shine.
  • Use a 2-quart dish (casserole, deep-dish pie plate, or oven-safe skillet).
  • Make ahead: Prepare filling up to 3 days ahead and refrigerate. Assemble and bake when ready.
  • Freeze unbaked: Wrap assembled pot pie tightly and freeze up to 3 months. Bake from frozen at 400°F, covered with foil for 30 minutes, then uncovered for 30 to 35 minutes.
  • Store leftovers in the refrigerator for 3 to 4 days or freeze up to 3 months.
  • Reheat in a 300°F oven for about 30 minutes. Cover with foil if crust browns too quickly.

Nutrition

Serving: 1/6 of the pie | Calories: 444.9kcal | Carbohydrates: 32.3g | Protein: 25.9g | Fat: 24.1g | Saturated Fat: 12.9g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.9g | Cholesterol: 102.1mg | Sodium: 833.6mg | Potassium: 482.9mg | Fiber: 2.2g | Sugar: 4.7g