Amazing Easy Chicken Pot Pie with Pie Crust

Oh, there’s nothing quite like a hearty, bubbling chicken pot pie to wrap you in a warm hug on a chilly evening. I remember my grandma Annah’s kitchen, filled with the aroma of savory gravy and flaky pastry, a smell that instantly signals comfort. This is the kind of everyday magic I love to create, turning simple ingredients into something truly special. Today, I’m so excited to share my easy chicken pot pie with pie crust recipe with you. It’s designed to bring that classic comfort to your table without a fuss, making it one of my go-to dishes for a satisfying meal. While it tastes like you spent hours on it, I promise you, it comes together quicker than you’d think!

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Why You’ll Love This Easy Chicken Pot Pie

I think you’ll find yourself reaching for this recipe again and again, and here’s why it’s become such a favorite in my kitchen:

• Ultimate Comfort, Made Simple: This easy chicken pot pie delivers all the rich, savory flavor and flaky crust you crave from classic comfort food, but I’ve streamlined the process for you.
• Flavorful Filling: My secret to a truly outstanding pot pie is in the deeply flavorful, creamy filling that cradles tender chicken and vibrant vegetables, ensuring every bite is delicious.
• Weeknight Friendly: While the recipe lists homemade dough, you can easily use store-bought refrigerated pie crusts to make this a perfect option for busy weeknight dinners, saving you precious time without sacrificing taste.
• Foolproof Results: I’ve structured these instructions to guide you to a golden, bubbly pot pie every time, even if you’re new to pie making.

What Makes This Recipe Truly Easy?

I understand that the idea of making a pot pie can sometimes feel daunting, especially with a crust. That’s why I’ve honed this recipe to be genuinely easy, focusing on simplifying the steps while keeping all the deliciousness intact.

First, while I adore homemade pie dough, this recipe shines beautifully with store-bought refrigerated pie crusts. This simple swap saves a significant amount of time and effort, making the entire process quicker. Another fantastic shortcut is using already cooked chicken. If you have leftover roast chicken, a rotisserie chicken from the store, or even some pre-cooked shredded chicken, you’re already halfway there. My recipe outlines how to cook chicken, but feel free to skip that step if you have some ready. Finally, the creamy, savory filling comes together in one saucepan, quickly thickening with just a few simple ingredients. It’s a truly straightforward process that yields incredible flavor.

Essential Equipment for Your Pot Pie

Having the right tools can make all the difference in the kitchen. For this easy chicken pot pie, I recommend having these essentials on hand:

• Large Saucepan: You’ll need this for cooking your chicken and preparing the creamy filling. A good size ensures everything fits comfortably.
• 9-inch Pie Pan: This is crucial for assembling and baking your pot pie. A standard metal or ceramic pie pan will work wonderfully.
• Rolling Pin: If you’re using homemade pie dough or even rolling out a store-bought crust, a rolling pin is essential for achieving an even thickness.
• Measuring Cups and Spoons: Precision is key in baking, and these will ensure your ingredients are perfectly proportioned for the best flavor and texture.
• Sharp Knife: For chopping chicken, celery, and onion, a good sharp knife makes prep work much safer and more efficient.

Ingredients for Your Easy Chicken Pot Pie

Here’s exactly what you’ll need to create this comforting classic in your own kitchen:

• 1 recipe Homemade pie dough, chilled (my recipe makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)
• 1 pound boneless skinless chicken breasts
• 1/3 cup butter (75 g)
• 1/2 cup celery, sliced (50 g)
• 1/3 cup onion, chopped (45 g)
• 1/3 cup all-purpose flour (40 g)
• 1/2 teaspoon salt (2.5 g)
• 1/4 teaspoon freshly ground black pepper (0.5 g)
• 1/4 teaspoon celery seed (0.5 g)
• 1/2 teaspoon garlic powder (1.5 g)
• 1 teaspoon chicken bouillon paste, or more to taste (or substitute 1 bouillon cube) (5 g)
• 1 cup milk (240 ml)
• 8 ounces frozen veggies (mix of carrots, peas, green beans, and corn) (225 g)
• 1 egg
• 1 tbsp milk (15 ml)

Step-by-Step Instructions: Making Your Easy Chicken Pot Pie with Pie Crust

I’ve broken down the process into simple, manageable steps to ensure your success. Follow along, and you’ll have a delightful chicken pot pie ready in no time!

1. Cook Your Chicken

I start by seasoning the chicken with salt and pepper. Then, I add the chicken to a large saucepan and cover it with water. I bring it to a simmer and cook until it’s just barely cooked through, then I remove the chicken to a plate. I allow it to cool for a few minutes before chopping it into bite-size pieces. I make sure to reserve about 1 3/4 cups of the cooking water in a measuring cup, and I discard the rest.

2. Prepare the Easy Chicken Pot Pie Filling

Next, I add the onions, celery, and butter to the same saucepan and cook them for a few minutes until they’re soft and translucent. I stir in the flour, salt, pepper, garlic powder, bouillon paste, and celery seed. Then, I slowly stir in the reserved water and milk. I let it simmer over medium-low heat until it thickens nicely. Finally, I add the chopped chicken and frozen vegetables. I taste and season with more salt, pepper, bouillon, or garlic powder if needed. It’s important to allow the mixture to cool before pouring it into the pie crust so it’s not hot.

3. Preheat Oven & Roll Out Crust

I preheat my oven to 425 degrees F. I remove one pie dough from the fridge and place it on a lightly floured counter. I use a rolling pin to roll the dough into a large circle, about 12 inches in diameter. Then, I carefully place it in a 9-inch pie pan.

4. Assemble Your Pot Pie

I add the cooled chicken pot pie filling into the bottom crust. I roll out the second pie crust and place it over the top of the filling. Then, I seal the edges of the two crusts together and crimp them, if I desire, for a pretty finish. I use a sharp knife to make a small slit in the top pie crust to allow steam to escape during baking.

5. The Egg Wash

For that beautiful golden-brown crust, I whisk 1 egg with 1 tablespoon of milk and brush a very thin layer over the top pie crust before baking. This step makes a big difference!

6. Bake to Golden Perfection

I bake the pot pie for 40-50 minutes, or until the top crust is golden brown and the filling is bubbly. If I find the pie crust is browning too quickly, I cover it loosely with a piece of aluminum foil to prevent burning.

7. Rest and Serve

It’s tempting to dive right in, but I always allow the chicken pot pie to cool for at least 15-20 minutes before serving. This crucial resting time allows the filling to set up properly, ensuring neat slices.

Expert Tips for a Perfect Easy Chicken Pot Pie

I’ve learned a few tricks over the years that help make this easy chicken pot pie truly shine:

• Working with Store-Bought Pie Crust: If you’re opting for store-bought refrigerated pie crusts, make sure to let them sit at room temperature for about 15-20 minutes before unrolling. This makes them more pliable and less likely to crack.
• Achieving a Golden Crust: My egg wash tip is key for a beautiful golden-brown crust. If your crust starts browning too quickly during baking, simply tent a piece of aluminum foil over the top of the pie. This protects the crust while allowing the filling to cook through.
• Thick and Creamy Filling: Don’t rush the simmering step for the filling. Allowing it to simmer over medium-low heat helps it thicken properly. Cooling the filling before adding it to the pie crust also prevents a soggy bottom and helps the pie set better.
• The Importance of Resting: I know it’s hard to wait, but letting the pot pie rest for 15-20 minutes after baking allows the filling to firm up. This means cleaner slices and a less runny pot pie when you serve it.
• Flavor Boosters: Feel free to add a pinch of dried thyme or rosemary to your filling along with the other seasonings for an extra layer of flavor.

Variations & Substitutions for Your Pot Pie

One of the things I love most about cooking is the flexibility. Here are some easy ways you can adapt this chicken pot pie recipe to fit your taste or what you have on hand:

Component	Original (Our Recipe)	Easy Substitutions / Variations
Chicken	Cooked chicken breast	Rotisserie chicken, leftover shredded chicken, cooked chicken thighs
Vegetables	Mixed frozen veggies	Fresh carrots, peas, corn, green beans (par-cooked if fresh), mushrooms, diced potatoes
Pie Crust	Homemade pie dough	Store-bought refrigerated pie crusts (my preferred easy option), puff pastry for a lighter top crust
Liquid Base	Water and milk with bouillon	Chicken broth or stock, half-and-half or heavy cream for a richer filling, condensed cream of chicken soup (for ultimate ease)
Seasonings	Salt, pepper, garlic powder, celery seed, bouillon	Fresh thyme, rosemary, sage; a dash of Worcestershire sauce or hot sauce for depth

Make Ahead, Storage, & Reheating Instructions

I often find myself wanting to prepare dishes in advance, and this easy chicken pot pie is great for that. Here’s how I handle making it ahead and storing any leftovers:

• Make Ahead: You can prepare the chicken pot pie filling completely and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, assemble the pie with your crusts and proceed with baking instructions. You can also assemble the entire unbaked pie, cover it tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking.
• Storage (Refrigerated): Baked chicken pot pie leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• Freezing (Unbaked): To freeze an unbaked pie, assemble it in a freezer-safe pie dish, then wrap it tightly in several layers of plastic wrap and then foil. It will keep in the freezer for up to 2-3 months. To bake from frozen, remove the plastic wrap, cover loosely with foil, and bake at 400°F (200°C) for about 60-75 minutes, removing the foil for the last 15-20 minutes to brown the crust.
• Freezing (Baked): A fully baked and cooled chicken pot pie can also be frozen. Wrap individual slices or the whole pie tightly in plastic wrap and then foil. Freeze for up to 2-3 months.
• Reheating: To reheat refrigerated leftovers, I typically place individual slices in the microwave until heated through, or I warm larger portions in the oven at 300°F (150°C) for about 20-30 minutes, or until hot and bubbly. For frozen baked pie, thaw it in the refrigerator overnight, then reheat in the oven as above.

Troubleshooting Common Pot Pie Problems

Even the most experienced cooks encounter little hiccups sometimes. Here are my solutions to some common pot pie problems:

• Preventing a Soggy Bottom Crust: I find that starting with a very hot oven (as this recipe calls for) helps the bottom crust cook quickly. Also, ensure your filling is cooled completely before pouring it into the pie crust. Some people even par-bake their bottom crust for 10-15 minutes before adding the filling, but I find it’s often not necessary with a hot oven and cool filling.
• Achieving a Golden Brown Crust: My egg wash tip is really the key here. The mixture of whisked egg and milk helps the crust turn a beautiful golden color. If your crust is getting too dark too fast, simply loosely tent a piece of aluminum foil over the top of the pie to shield it for the remainder of the baking time.
• Preventing a Watery Filling: The flour in the recipe is what thickens the filling, so make sure you don’t skimp on it. Also, allowing the mixture to simmer over medium-low heat for long enough ensures it thickens properly. Overfilling the pie can also lead to a watery mess, so I stick to the recommended amount.
• Filling Not Bubbling Through: The bubbling filling indicates that your pie is heated all the way through and the starches are properly gelatinizing. If your crust is golden but you don’t see bubbling through the vent slits, I recommend extending the baking time by another 5-10 minutes, making sure to use foil if the crust is already browned enough.

What to Serve with Chicken Pot Pie

A hearty chicken pot pie is a complete meal on its own, but sometimes I like to serve it with a little something extra. Here are a few of my favorite simple accompaniments:

• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing cuts through the richness of the pot pie beautifully.
• Cranberry Sauce: A dollop of homemade or store-bought cranberry sauce can add a lovely tangy contrast.
• Steamed Green Beans: A quick side of steamed green beans provides a fresh, bright counterpoint to the creamy filling.
• Warm Dinner Rolls: For those who love to soak up every last bit of gravy, warm dinner rolls are always a welcome addition. If you’re looking for another hearty and comforting meal, consider exploring our range of chili recipes.

Enjoy Your Homemade Easy Chicken Pot Pie with Pie Crust!

There you have it, my friend! My recipe for an easy chicken pot pie with pie crust. I truly believe that every kitchen should have a go-to recipe for this classic, and I hope this becomes yours. It’s a dish that embodies comfort, warmth, and the simple joy of a homemade meal. I love how it brings people together around the table.

I would absolutely love to hear about your experience trying this recipe! Did you use homemade dough or a store-bought crust? What are your favorite additions? Please leave a comment below with your thoughts, any questions you might have, or even your own cherished pot pie tips. Happy cooking!