Learn How to Make this Easy Chicken Pot Pie

Craving a cozy, no-fuss meal that brings warmth to your home? This easy chicken pot pie recipe is the perfect comforting classic for busy homemakers!

Imagine coming home after a long day, greeted by the smell of a golden pie bubbling away in the oven—no fuss, just wholesome comfort. In a world that often feels rushed, chicken pot pie reminds us to slow down and savor the simple joys of home.

Want to learn how to make this classic dish even easier for your busy schedule? Keep reading for the secrets to a no-fuss chicken pot pie that feels like a homemade masterpiece!

As the seasons change and cooler weather rolls in, there’s nothing quite like the comfort of a warm, hearty meal shared around the dinner table. One of my go-to dishes for these cozy evenings is chicken pot pie. It’s the perfect balance of savory and satisfying, a meal that warms both the heart and the home. I’ve made this recipe twice this month!

What I love most about chicken pot pie is how it brings together simple ingredients into something so comforting. There’s no need for fancy techniques or unusual ingredients, making it an excellent option for busy homemakers who want to serve something special without spending hours in the kitchen.

Whether you’re feeding your family after a long day or just treating yourself to a little comfort, this dish feels like a warm hug on a plate.

The Secret to Easy Chicken Pot Pie: Refrigerated Pie Crust

One of the best time-saving tricks for making chicken pot pie is using refrigerated pie crust. It cuts down on prep time without sacrificing that delicious, flaky texture we all love. No need to fuss with mixing or rolling dough from scratch—just unroll the crust, fit it into your pie dish, and you’re ready to go!

With this simple shortcut, you can enjoy all the comfort of homemade chicken pot pie in a fraction of the time, making it the perfect solution for busy weeknights.

How to Make Easy Chicken Pot Pie from Scratch

This recipe is a family favorite! So simple to make – especially when you use a ready-made double pie crust from the refrigerated section of your grocery store.

Crust:

• 2 refrigerated pie crusts
• 1 egg, beaten for egg wash (add a little water)

Filling:

• 1/2 cup onion, diced
• 1 stalks celery, finely diced
• 6 tbsp butter
• 1/2 cup flour
• 2 1/2 cups broth
• 1 cup milk
• 1 can veg-all mixed vegetables or 6 oz. Frozen mixed vegetables
• 1 – 2 cups diced chicken
• 1/4 tsp thyme
• 1/4 tsp rosemary (or just 1/2 tsp rosemary)
• Salt and pepper to taste

Instructions:

Step 1: Preheat oven to 425°. Butter your deep dish pie plate and line bottom of pie plate with one crust.

Step 2: Sauté onion and celery in the butter until tender over medium heat. Add flour and stir lumps out. Cook flour for a few minutes until golden brown.

Step 3: Whisk broth into flour mixture until smooth and then stir in milk. Turn down heat.

Step 4: Add remaining ingredients. Salt and pepper to taste. Allow mixture to thicken.

Step 5: Fill pie crust with thickened pie filling. You may have a little more filling than you need. Don’t overfill the pie crust.

Step 6: Lay second pie crust over the top and tuck in the edges. Flute the edges of the pie crust.

Step 7: Brush with egg wash. Cut 4 slits in the center of pie crust to allow steam to escape.

Step 8: Place pot pie on a baking sheet to catch any overflow. Bake for 30 – 35 minutes. If edges of crust begin to get too brown, you can cover the edges with tin foil.

Step 9: Remove from oven and let cool for 10 – 15 minutes before serving. Delicious served as leftovers too!

Great for Leftovers

One of the best things about chicken pot pie is how adaptable it is. Have leftover chicken from the night before? Toss it in. Extra vegetables hanging out in the fridge? Add them to the mix! The beauty of this recipe lies in its flexibility, making it a great way to reduce food waste while creating something delicious.

A No-Fuss Recipe for Busy Days

We all know that life gets busy, and sometimes there isn’t much time to spare in the kitchen. That’s why I’ve perfected an easy version of this classic dish that doesn’t require rolling out homemade dough or standing over the stove for hours. With store-bought shortcuts and pantry staples, you can have a delicious chicken pot pie on the table in no time, without sacrificing that comforting homemade flavor.

A Meal to Share

Chicken pot pie is also a wonderful dish to make when you want to offer comfort to someone else. Whether it’s a new neighbor, new mama, or a friend going through a tough time, showing up with a ready-to-bake pot pie is a thoughtful and nourishing gesture. There’s something so special about sharing a home-cooked meal that has been made with love and care.

As homemakers, our goal is often to create a peaceful, loving atmosphere in our homes. Meals like chicken pot pie not only fill our bellies but also nurture our souls, reminding us that it’s the simple things—like gathering around the dinner table—that matter most.

Next time you’re looking for an easy, comforting dinner that brings a sense of warmth and joy to your home, try a simple chicken pot pie!

Yield: 8

Easy Chicken Pot Pie

Print

Craving a cozy, no-fuss meal that brings warmth to your home? This easy chicken pot pie recipe is the perfect comforting classic for busy homemakers!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Crust

• 2 refrigerated pie crusts
• 1 egg, beaten for egg wash (add a little water)

Filling

• 1/2 cup onion, diced
• 1 stalks celery, finely diced
• 6 tbsp butter
• 1/2 cup flour
• 2 1/2 cups broth
• 1 cup milk
• 1 can veg-all mixed vegetables or 6 oz. Frozen mixed vegetables
• 1 - 2 cups diced chicken
• 1/4 tsp thyme
• 1/4 tsp rosemary (or just 1/2 tsp rosemary)
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°. Butter your deep dish pie plate and line bottom of pie plate with one crust.
2. Sauté onion and celery in the butter until tender over medium heat. Add flour and stir lumps out. Cook flour for a few minutes until golden brown.
3. Whisk broth into flour mixture until smooth and then stir in milk. Turn down heat. Add remaining ingredients. Salt and pepper to taste. Allow mixture to thicken.
4. Fill pie crust with thickened pie filling. You may have a little more filling than you need. Don’t overfill the pie crust
5. Lay second pie crust over the top and tuck in the edges. Flute the edges of the pie crust. Brush with egg wash. Cut 4 slits in the center of pie crust to allow steam to escape.
6. Place pot pie on a baking sheet to catch any overflow. Bake for 30 - 35 minutes. If edges of crust begin to get too brown, you can cover the edges with tin foil.
7. Remove from oven and let cool for 10 - 15 minutes before serving. Delicious served as leftovers too!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 469Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 106mgSodium: 470mgCarbohydrates: 39gFiber: 4gSugar: 7gProtein: 17g