There’s something deeply satisfying about a warm, creamy chicken pot pie fresh out of the oven.
It’s the kind of comforting dish that brings everyone to the table. If you’ve ever thought making it was too complicated, think again.
This Easy Chicken Pot Pie With Pie Crust recipe simplifies the process without sacrificing flavor — perfect for busy weeknights or cozy weekend dinners.
Why You’ll Love This Recipe
What makes this pot pie so easy? We use store-bought pie crusts and pre-cooked chicken to cut down on prep time.
No need for complicated techniques or a laundry list of ingredients — just wholesome, delicious comfort food made quick and simple.
Read More: Blackberry Glazed Chicken
Ingredients You’ll Need
Here’s everything you need to whip up your easy chicken pot pie:
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2 cups cooked chicken (shredded or chopped)
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1 cup frozen peas and carrots (thawed)
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1/2 cup frozen corn (optional)
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1/3 cup chopped onion
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1/3 cup butter
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1/3 cup all-purpose flour
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp garlic powder (optional)
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1 3/4 cups chicken broth
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2/3 cup milk
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1 package refrigerated pie crusts (2 crusts, for top and bottom)
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1 egg (beaten, for egg wash)
How to Make Easy Chicken Pot Pie With Pie Crust
1. Prepare the Filling
In a large skillet over medium heat, melt the butter and sauté the onions until they’re soft (about 3-4 minutes). Stir in the flour, salt, pepper, and garlic powder. Cook for 1 minute to form a roux.
Slowly whisk in the chicken broth and milk, and cook until the mixture thickens (around 3-5 minutes). Add in the cooked chicken, peas, carrots, and corn. Stir everything together and remove from heat.
2. Assemble the Pie
Preheat your oven to 425°F (220°C). Unroll one pie crust and press it into a 9-inch pie dish. Pour the chicken mixture into the crust. Cover with the second crust, crimping the edges to seal. Cut a few small slits in the top to allow steam to escape.
Brush the top crust with a beaten egg for that beautiful golden color.
3. Bake Until Golden
Place the pot pie on a baking sheet to catch any drips. Bake for 30–35 minutes or until the crust is golden brown. Let it rest for 10 minutes before slicing — the filling will thicken as it cools.
Read More: Blackberry Glazed Chicken
Helpful Tips
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Rotisserie chicken is a great shortcut — flavorful and ready to go.
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You can substitute cream of chicken soup for the roux if you’re in a hurry.
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Add herbs like thyme or parsley for an extra pop of flavor.
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For a richer taste, use half-and-half instead of milk.
Why Pie Crust Works So Well
While some recipes use biscuits or puff pastry, pie crust gives that classic flaky and buttery texture that hugs the creamy filling perfectly.
Store-bought crusts are convenient and deliver reliable results every time.
Serving Suggestions
Pair your chicken pot pie with a simple green salad or steamed veggies for a complete meal. Leftovers reheat beautifully in the oven or microwave — making it a perfect make-ahead meal too.
Frequently Asked Questions
Q: Can I freeze chicken pot pie?
Yes! Assemble the pie, cover it tightly in foil, and freeze before baking. When ready, bake directly from frozen at 375°F for 45–55 minutes.
Q: Can I use leftover turkey instead of chicken?
Absolutely. This recipe is a great way to use up leftover Thanksgiving or holiday turkey.
Q: How long does chicken pot pie last in the fridge?
Store leftovers in an airtight container for up to 4 days.
Final Thoughts
This Easy Chicken Pot Pie With Pie Crust is proof that comfort food doesn’t have to be complicated.
With just a few ingredients and minimal prep time, you’ll have a hearty homemade dish that tastes like you spent hours in the kitchen.
Whether you’re cooking for your family or just want to enjoy leftovers all week, this recipe is sure to be a hit.
