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side image of inside of chicken pot pie
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4.77 from 17 votes

Baked Chicken Pot Pie Recipe

This easy baked chicken pot pie has tender chicken breast, vegetables, and a creamy sauce baked inside a flaky double crust. Simple to make with shortcuts or from scratch, it’s cozy comfort food at its best.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 8 slices
Calories: 470kcal
Author: Becky Hardin

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 minced fresh thyme
  • 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
    pouring water over raw chicken and diced vegetables in a large pot overlayed with text "WATER".
  • 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
    sauteeing chopped onions in a skillet.
  • Whisk in flour and cook until no longer raw smelling.
    ½ cup all-purpose flour
    whisking a butter and flour roux with diced onions in a skillet.
  • 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 minced fresh thyme
    thickened pot pie sauce in a skillet.
  • 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
    chicken pot pie filling in a skillet.
  • 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
    pressing a pie crust into a pie dish overlayed with text "PIE CRUST".
  • Pour the pot pie mixture into the crust.
    bottom pie crust topped with chicken pot pie filling in a pie pan.
  • Cover with the second pie crust, trimming off any overhang.
    placing a top crust on a chicken pot pie.
  • Fold the edges of the crust under and crimp between two fingers.
    crimping pie crust for chicken pot pie.
  • Brush the crust with 1 large egg (beaten). Cut a few slits into the top crust.
    1 large egg
    chicken pot pie before baking.
  • 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.
    freshly baked chicken pot pie in a pie dish.

Video

Notes

*I like to use boneless, skinless chicken breasts for this pot pie; but ground chicken, shredded chicken, or chicken thighs also work. 
**If you'd like to skip chopping veggies, grab prepared mirepoix from the produce section of the grocery store.
***If you prefer to go fully homemade, try this food processor pie crust recipe.
Tips:
  • 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.
Make-Ahead: Assemble the pie, wrap tightly, and refrigerate for up to 24 hours or freeze for up to 3 months. Let thaw overnight in the refrigerator before baking as directed, adding 5-10 minutes to bake time if baking cold.
Storage: Store chicken pot pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 470kcal | Carbohydrates: 35g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 561mg | Potassium: 512mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3432IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 3mg