My weeknight-friendly chicken pot pie recipe is the easiest comfort food dinner ever! It’s oven-baked with a flaky double pie crust, creamy pot pie filling, tender chunks of chicken, and plenty of veggies. Besides the refrigerated pie crusts, my recipe is mostly from scratch. But I have plenty of shortcut options to make this chicken pot pie as simple as can be!
Top Reader Review
So good. So easy. I used rotisserie chicken for extra flavor and substituted dry spices for fresh, at ab 1/3 ratio. Thanks so putting together easy recipes!
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Easy Chicken Pot Pie with Creamy Filling and Double Crust
My baked chicken pot pie combines the best parts of classic homemade flavor with weeknight convenience. I skip the finicky pie crust and use store-bought options, but whipping up a fresh pot pie filling with chicken breasts is super easy to do. The creamy sauce cooks quickly on the stovetop before baking, so the crust never gets soggy. This is my take on a cozy Sunday supper classic, so that it fits into a Wednesday night!
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🙈 Learn from my mistake!
Getting the filling consistency just right is key to an amazing chicken pot pie. If it’s too thin, it’ll leak through the crust or turn it soggy. If it’s too thick, it’ll turn gummy instead of creamy.
💡Lesson Learned: Let the sauce gently bubble for 2-3 minutes after adding the broth and half-and-half, whisking until it lightly coats the back of a spoon. That’s your cue it’ll bake into a perfectly creamy center.
Oven-baked Chicken Pot Pie Recipe
Equipment
- Pie Pan
Ingredients
- 1 pound boneless, skinless chicken breasts (cubed*)
- 2 medium carrots (chopped**)
- 2 ribs celery (chopped)
- ½ cup unsalted butter (1 stick)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 chicken bouillon cubes
- ⅔ cup half-and-half (room temperature***)
- 1 teaspoon fresh thyme (minced)
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley
- ½ teaspoon ground black pepper
- 2 (9-inch) refrigerated pie crusts (1 package****)
- 1 large egg (lightly beaten)
Instructions
- Preheat your oven to 400°F.
- In a large saucepan, combine cubed chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.1 pound boneless, skinless chicken breasts, 2 medium carrots, 2 ribs celery
- In a large skillet, melt butter over medium heat. Add onion and sauté until translucent, about 5-7 minutes. Add garlic and cook for another 30 seconds.½ cup unsalted butter, 1 medium onion, 2 cloves garlic
- Whisk in flour and cook until no longer raw smelling.½ cup all-purpose flour
- Then stir in chicken broth, chicken bouillon cubes, half-and-half, and thyme. Bring to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.2 cups low-sodium chicken broth, 2 chicken bouillon cubes, ⅔ cup half-and-half, 1 teaspoon fresh thyme
- Stir in the cooked chicken and vegetables, peas, parsley, and ground black pepper. Remove from the heat.1 cup frozen peas, ⅓ cup chopped fresh parsley, ½ teaspoon ground black pepper
- Carefully place the first of 2 refrigerated pie crusts in the bottom of a 9-inch pie plate. With one hand, gently lift the corners of the crust and use your other hand to nestle the crust into the corners of the pie plate.2 (9-inch) refrigerated pie crusts
- Pour the pot pie mixture into the crust.
- Cover with the second pie crust, trimming off any overhang.
- Fold the edges of the crust under and crimp between two fingers.
- Brush the crust with 1 large egg (beaten). Cut a few slits into the top crust.1 large egg
- Bake for 35-40 minutes or until the top crust is golden. If the edges begin to get too brown, cover them with a pie crust shield or aluminum foil.
Notes
- If you plan to freeze this pie, do not use a glass pie dish, as it can shatter from sudden changes in temperature.
- To save time, you can use pre-cooked shredded chicken breasts or rotisserie chicken in this recipe instead of cooking it up fresh. You can also use pre-cut mirepoix veggies from the produce section of the grocery store. Simply sauté the veggies with the onion in step 3 and mix the cooked chicken into the filling in step 5.
- The sauce should coat the back of a spoon before you add it to the crust. If it’s still thin, simmer another 2-3 minutes. The filling won’t thicken much in the oven.
- You can blind-bake the bottom crust for 8-10 minutes before filling if you prefer a crispier base.
- If you notice that the pot pie crust is browning too quickly, loosely cover the pot pie with foil halfway through baking.
- Let the pot pie rest for at least 15-20 minutes after baking to let the filling set. This prevents it from running out when sliced.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Shortcut Substitutes
- Use leftover chicken. Use any pre-cooked or leftover chicken instead of starting fresh. Shredded chicken works great here! Cook the veggies without the chicken; then add it into the filling as instructed, just before filling the pie crust.
- Use frozen veggies. A bag of frozen mixed veggies is a great swap for fresh veggies. Just thaw and add them to the filling.
- Use pre-made pie crusts. Some might prefer to make a pot pie crust from scratch, but I always use refrigerated pie crusts for this recipe. It saves a lot of time and they’re easy to work with. Puff pastry and biscuit dough are good options too.
How to Make Chicken Pot Pie Step by Step
Boil the Chicken and Veggies: Preheat your oven to 400°F. Add 1 pound of cubed boneless, skinless chicken breasts, 2 chopped carrots, and 2 ribs of chopped celery to a large saucepan, and add enough water to cover the ingredients. Boil for 12 minutes, or until the chicken is cooked through to 165°F. Remove from heat, drain, and set aside.
Sauté the Onion: In a large skillet set over medium heat, melt ½ cup of unsalted butter. Once melted, add 1 diced onion and sauté until translucent, about 5-7 minutes. Then add in 2 minced garlic cloves and cook for another 30 seconds.
Make a Roux: Whisk in ½ cup of all-purpose flour, and cook until it toasts lightly and no longer smells raw.
Simmer the Sauce: Stir in 2 cups of chicken broth, 2 chicken bouillon cubes, ⅔ cup of room-temperature half-and-half, and 1 teaspoon of minced thyme. It’s important to bring the half-and-half to room temperature so it doesn’t curdle when you add it to the hot pan. Bring the mixture to a simmer, and cook until thickened and the bouillon cubes are dissolved, about 5 minutes.
Add the Chicken and Vegetables: Stir the cooked chicken and vegetables into the creamy filling mixture, plus 1 cup of frozen peas, ⅓ cup of chopped fresh parsley, and ½ teaspoon of ground black pepper. Remove from the heat once everything is combined. The sauce should coat the back of a spoon before you add it to the crust. If it’s still thin, simmer another 2-3 minutes. The filling won’t thicken much in the oven.
Prep the Pie Crust: Carefully place the first of 2 refrigerated pie crusts in the bottom of a 9-inch pie plate. With one hand, gently lift the corners of the crust and use your other hand to nestle the crust into the corners of the pie plate. You can blind-bake the bottom crust for 8-10 minutes before filling if you prefer a crispier base, but I didn’t find it necessary here.
Add the Filling: Pour the prepared chicken and veggie pot pie mixture into the premade crust. Take care not to overfill the pie, or it will overflow.
Cover the Pie: Cover the filling with the second pie crust, trimming off any excess dough. Fold the edges of the crust under and crimp between two fingers.
Egg Wash and Vent the Crust: Brush the crust with 1 beaten egg, and cut a few slits into the top crust to vent. This will prevent the top crust from breaking open as steam builds up inside.
Bake the Pie: Bake your chicken pot pie in a 400°F oven for 35-40 minutes, or until the top crust is golden. If the edges brown too quickly, cover them with a pie crust shield or aluminum foil. Let the pot pie rest for at least 15-20 minutes after baking to let the filling set. This prevents it from running out when sliced.
How to Store, Freeze, and Reheat
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days, or tightly wrapped in aluminum foil in the freezer for up to 2 months. Reheat in a 350°F oven for 35 minutes from frozen, or 20-30 minutes from the refrigerator.
More Cozy Chicken Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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