Easy Chicken Pot Pie with Pie Crust is nostalgia in a pie dish. Tender chicken and vegetables in a creamy sauce and wrapped in a flaky pie crust. It is the perfect comfort food that will make you think of simpler times, your grandma and warm hugs.
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This Easy Chicken Pot Pie with Pie Crust, has just enough hacks to make it easier to make than the traditional pot pie without sacrificing any of the true goodness that only can be achieved with a real pie crust.
This dish has been around since prehistoric times for a reason, here is a brief history.
- Just Minutes to Make: A few minutes to make and then the whole house will smell like heaven.
- Easy Ingredients: These ingredients are simple things you have on hand.
- Family Friendly: This type of meal is a gift to your family.
- Adaptable: Make it with the ingredients your family loves.
- Great Leftovers: The very best leftovers, but doubtful that you will have any.
What You Need to Make Classic Chicken Pot Pie with Pie Crust
Ingredients
- olive oil
- rotisserie chicken
- onion
- celery
- scallions or green onions
- dried herbs and spice
- flour
- heavy cream
- frozen vegetables
- 2 Pillsbury Pie Crust (1 pkg contains two)
Equipment
How to Make Chicken Pot Pie – Step by Step
- Bottom Crust: First, preheat the oven to 350 and next place bottom pie crust in the pan and bake for 7 minutes.
- Filling: Second, heat olive oil in Dutch oven add onions, scallions, celery and peppers and cook until translucent.
- Chicken: Third, add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 minutes and next, add water and cream and bring to a boil and then the frozen veggies.
- Cook: Then cook the filling 10-15 minutes and pour into the prepared pie dish.
- Top: Next, place the second pie crust on top and cut slits in it to vent the top, crimp the edges.
- Bake: Finally, Brush an egg wash and bake for 30-35 mins, until golden brown.
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Common Questions About Easy Chicken Pot Pie with Pie Crust
Absolutely, I use leftovers from a previous meal, or even just cooked chicken breasts or store cooked chicken cubes.
Definitely, use leftover turkey, beef or even shrimp or crab.
Of course, you can double this recipe, if you were going to half it I would suggest doing individual pies for each family member.
Sure, it is a great meal prep to make extra and freeze in an airtight container for up to 3 months. This is one of my favorite hacks.
In general, you can substitute the sauce for a cream of chicken, cream of mushroom or other soup, just season as you like.
Expert Tips for Making Recipe Name
- Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Extra Vegetables: Sneak in some mushrooms, asparagus, spinach or other vegetables.
- Short cut tip: Prep the pie the night before and cook the next day.
- Variation tip: Feel free to add an interesting frozen vegetable blend to make it more hardy.
- Alternate ingredient: Use some fresh herbs if you have them to up the flavor profile.
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Easy Chicken Pot Pie with Pie Crust
Equipment
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Ingredients
- 2 tbsp olive oil
- 4 cup diced rotisserie chicken
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup scallions or green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried fennel
- ½ tsp dried thyme
- ½ tsp herbs de province or Italian seasoning
- 2 tbsp chicken bouillon
- ½ cup all purpose flour
- 2 cup water
- 1 cup heavy cream
- 16 oz bag frozen veggies
- 2 Pillsbury Pie Crust, 1 pkg contains two
Instructions
- Preheat the oven to 350
- Place bottom pie crust in the pan and bake for 7 mins, remove and set aside.
- Heat olive oil in Dutch oven on medium high heat.
- Add onions, scallions, celery and peppers and cook until translucent.
- Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
- Add water and cream and bring to a boil.
- Add frozen veggies.
- The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
- Cook the filling 10-15 mins or until very thick and pour into the prepared pie dish.
- Place the second pie crust on top and cut slits in it to vent the top.
- Use a fork to crimp the edges.
- Brush an egg wash (1 egg + 1 tsp water) over the entire pie crust bake for 30-35 mins or until golden brown.
Christina’s Notes
- Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Extra Vegetables: Sneak in some mushrooms, asparagus, spinach or other vegetables.
- Short cut tip: Prep the pie the night before and cook the next day.
- Variation tip: Feel free to add an interesting frozen vegetable blend to make it more hardy.
- Alternate ingredient: Use some fresh herbs if you have them to up the flavor profile.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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Oh this is one of my FAVORITE all-time recipes for chicken pot pie. It’s perfect!
Chicken pot pie with pie crust looks yum.