If you’ve ever felt the pull of a cozy kitchen on a cold evening, the kind where buttery smells wrap around you like a blanket, you’ll understand why I had to share this easy chicken pot pie with pie crust recipe. It’s pure comfort in a dish. Growing up, pot pie wasn’t just dinner, it was an event. My grandmother would pull out her well-loved rolling pin, flour dusted the counter, and the whole house smelled like Sunday at 3 p.m.
Now that I’ve got two little ones of my own, I’ve traded in the long afternoons for something a little quicker, but just as soul-warming. This version skips the from-scratch crust (hello, store-bought magic!) but keeps every bit of that creamy, savory goodness. The flaky, golden pie crust on top makes it Pinterest-worthy, but it’s the rich, hearty filling that keeps my kids asking for seconds. Whether you’re prepping for a family dinner or feeding a hungry crowd, this is the kind of classic chicken pot pie recipe that never fails to bring smiles.
It’s a weeknight winner, budget-friendly, and so visually beautiful with that golden top, it’s practically begging to be pinned. Let’s dig in.
Why You’ll Love This Easy Chicken Pot Pie with Pie Crust
There’s a reason homemade chicken pot pie is a staple in so many kitchens. But this version? It takes everything you love and makes it weeknight-easy.
- Minimal prep: Using a rotisserie chicken and store-bought pie crusts slashes time without skimping on flavor.
- Budget-friendly: Simple ingredients like frozen veggies and canned soup keep the cost down.
- Crowd-pleaser: Creamy, cozy filling and that golden crust? Even picky eaters dig in.
- Gorgeous on the table: That flaky top crust browns beautifully and presents like a dream, ideal for gatherings or sharing online.
Plus, it’s just one of those great chicken recipes you can count on again and again. If you’re craving something warm, creamy, and satisfying, this dish hits every note.
Ingredients for Chicken Pot Pie Filling
The beauty of this easy chicken pot pie with pie crust is that the ingredients are simple, but the flavors come together like magic. You’ll be amazed at how quickly this creamy filling comes together, and every bite tastes like a hug in a bowl.
Here’s what you’ll need:
- 2 cups cooked chicken, shredded or chopped (a rotisserie chicken works perfectly)
- 1 cup frozen peas and carrots, thawed for a pop of color and sweetness
- 1/2 cup frozen corn for added texture and subtle sweetness
- 1/3 cup chopped onion, sautéed for soft, savory depth
- 1/3 cup unsalted butter, melted to start the roux
- 1/3 cup all-purpose flour, to thicken the sauce
- 1 3/4 cups chicken broth, low-sodium for better control over seasoning
- 2/3 cup whole milk, or half-and-half for extra creaminess
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder, optional but adds warmth
- 1/4 teaspoon dried thyme, for a comforting, earthy note
- 2 store-bought pie crusts, one for the base, one for that golden, flaky top
Fresh ingredients make this chicken pot pie filling look vibrant and taste rich. For a low-carb version, you could skip the bottom crust and try it with this easy low carb chicken casserole style instead.
How to Make Easy Chicken Pot Pie with Pie Crust
Making this easy chicken pot pie with pie crust is simpler than it looks. With a buttery crust and creamy chicken filling, it comes together in under an hour and tastes like you spent all afternoon on it.
Here’s how I do it in my kitchen:
1. Sauté your aromatics
In a large skillet, melt the butter over medium heat. Add chopped onions and cook until soft and translucent, about 3 to 4 minutes.
2. Build the creamy base
Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the chicken broth and milk, whisking constantly until thick and bubbly. Season with garlic powder, thyme, salt, and pepper.
3. Add the chicken and veggies
Stir in your shredded chicken, peas, carrots, and corn. Let everything simmer for 3 to 5 minutes until it’s all heated through and thickened.
4. Assemble the pie
Press one pie crust into a 9-inch pie dish. Pour the warm filling into the crust. Top with the second crust, crimp the edges, and cut a few slits on top to let steam escape.
5. Bake until golden
Place the pie on a baking sheet (to catch any bubbling over) and bake at 425°F (220°C) for 30 to 35 minutes or until the crust is golden brown. Let it rest for 10 minutes before serving.
This recipe is flexible and forgiving. If you’re short on time, feel free to use pre-chopped frozen veggies. Looking for more one-dish dinners? This creamy smothered chicken and rice recipe brings the same comforting vibes.
What to Serve with Chicken Pot Pie
This easy chicken pot pie with pie crust is hearty enough to stand on its own, but pairing it with the right sides makes it feel like a complete, comforting meal. Whether you’re hosting or just feeding your family on a chilly weeknight, these serving ideas round it out beautifully.
Simple green salad
The creamy filling needs a fresh contrast. A crisp salad with spring greens, cucumber, and a tangy vinaigrette lightens up the plate.
Roasted vegetables
If you’re skipping veggies inside the pie, try roasted Brussels sprouts or carrots on the side. Their caramelized edges pair beautifully with the flaky crust.
Fresh fruit or applesauce
For kids or picky eaters, applesauce or sliced fruit keeps things balanced and colorful. My little ones love grapes or apple slices next to their slice of pot pie.
Warm bread or biscuits
Want to stretch the meal for guests? Add buttery biscuits or a loaf of warm garlic bread to the table. The extra carbs are worth it when they’re used to scoop up that creamy filling.
Light dessert
This pie is filling, so I usually follow it with something simple like these cheesy ground beef and potato casserole leftovers the next day… or a piece of fruit crisp or a scoop of vanilla yogurt with cinnamon.
Make it feel special with cloth napkins, a candle, and family gathered around the table. That’s what makes meals like this more than just food, they’re memories in the making.
Easy Ways to Customize Your Chicken Pot Pie
One of my favorite things about this easy chicken pot pie with pie crust is how flexible it is. You can tweak it based on what you have in the fridge, who you’re feeding, or just your mood. Here’s how to make it your own.
Swap the protein
Not a fan of chicken tonight? No problem. Use leftover turkey, cooked ham, or even canned tuna for a twist. You could even go meatless by adding white beans or mushrooms instead.
Add more veggies
Toss in extra vegetables like sautéed mushrooms, green beans, or diced bell peppers for a nutrient boost. My kids actually love when I sneak in finely chopped broccoli or spinach.
Make it spicy
Add a dash of hot sauce, smoked paprika, or red pepper flakes to the creamy filling for some heat. It’s a great way to wake up the flavor if you like things a little bolder.
Go low-carb
Skip the bottom crust and pour the filling into a greased casserole dish. Top with just one pie crust or even cauliflower mash for a lighter twist. It’s kind of like this spicy southern cheesy chicken spaghetti casserole, but with pot pie vibes.
Try puff pastry or biscuit topping
Want to change things up? Use puff pastry for an ultra-flaky top or drop biscuit dough for a rustic, hearty finish. Both bake up beautifully and give the dish a cozy, homemade look.
Whether you’re using up leftovers, feeding picky eaters, or craving something new, this creamy chicken pot pie adapts without losing its magic.
How to Store and Reheat Chicken Pot Pie
If you’re lucky enough to have leftovers, this homemade chicken pot pie keeps beautifully and reheats like a dream. I always make a little extra just so we can enjoy it again the next day.
Storing in the fridge
Let the pie cool completely, then cover the dish tightly with foil or plastic wrap. You can also transfer slices to an airtight container. Store in the refrigerator for up to 4 days.
Freezing for later
Want to make it ahead or freeze leftovers? Wrap the fully baked pie (or individual slices) in foil, then place in a freezer-safe bag or container. It’ll keep well for up to 3 months. Just label and date it so you don’t forget it’s there.
Reheating tips
To reheat, pop a slice in the microwave for 1 to 2 minutes, or warm it in a 350°F oven for 15 to 20 minutes. If the filling seems a little dry, add a splash of broth or milk before reheating to bring back that creamy texture.
For busy weeknights, this dish is a lifesaver. I love knowing a cozy meal is just a warm-up away. It’s just as satisfying as this slow cooker lemon herb chicken and rice, another favorite when we need comfort food without fuss.
Pro Tips for Perfect Chicken Pot Pie Every Time
Even though this easy chicken pot pie with pie crust is simple to make, a few little tips can take it from good to absolutely irresistible. Here’s what I’ve learned after making this dish more times than I can count.
Let the filling cool slightly
Don’t rush from stove to crust. Let your chicken filling cool for 5 to 10 minutes before pouring it into the crust. This prevents the bottom crust from getting soggy.
Use a pie shield or foil strips
To avoid burning the edges of the crust, wrap foil around them halfway through baking. Or use a silicone pie shield if you’ve got one. The goal is that beautiful golden top, not crispy edges.
Place a baking sheet underneath
Trust me on this one. Place your pie dish on a lined baking sheet before it goes in the oven. If the filling bubbles over, cleanup is so much easier.
Don’t overfill the pie
It’s tempting to pile it high, but keep the filling level with the crust. Too much, and it could overflow during baking.
Make it ahead
Prep the filling the night before and refrigerate it. Then assemble and bake the next day. It’s a total time-saver for busy days, just like this easy garlic parmesan chicken pasta recipe that I turn to on hectic nights.
With these tricks, you’ll turn out a beautiful, bubbly, and golden pot pie every single time.
Common Mistakes to Avoid When Making Chicken Pot Pie
Even the simplest comfort foods can go sideways if you’re not careful. Here are a few things I’ve learned to watch for when making creamy chicken pot pie so that it turns out just right.
Using raw crust with hot filling
Pouring steaming-hot filling into the pie shell can melt the crust before it even hits the oven. Let it cool slightly to keep the bottom crust tender and the top crisp.
Skipping the seasoning
The filling might seem flavorful while it’s cooking, but remember, once it’s wrapped in crust, some of that intensity can fade. Taste and adjust your seasoning before assembling.
Overstuffing the pie
Adding too much filling can cause the crust to burst or leak while baking. Keep it even with the edge of the pie dish. If you have extra filling, save it to serve over biscuits or toast the next day.
Underbaking the crust
A pale top crust might mean your pie is undercooked. Bake until the top is deeply golden brown and the edges are firm. If it’s browning too fast, loosely cover with foil near the end.
Not letting it rest
As tempting as it is to dig in right away, give your pie 10 minutes to settle. The filling thickens and the slices hold together better when it’s not piping hot.
Avoiding these little slip-ups makes a big difference. The goal is that perfect bite of flaky crust and creamy filling, and with a little care, it’s totally doable.
Bringing It All Together
There’s something so comforting about pulling a bubbling easy chicken pot pie with pie crust from the oven. It’s warm, it’s cozy, and it brings people together around the table with full hearts and full plates. Whether you’re cooking for your family or prepping ahead for a busy week, this dish is one you’ll come back to again and again.
I hope it becomes a favorite in your kitchen just like it is in mine.
Easy Chicken Pot Pie with Pie Crust – 5-Star Family Favorite Recipe
| This easy chicken pot pie with pie crust is a family favorite! It features a creamy filling packed with tender chicken and vegetables, all wrapped in a golden, flaky crust. Perfect for busy nights, cozy weekends, or make-ahead meals. |
Ingredients
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add onions and sauté until soft and translucent.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and milk. Cook and stir until thick and bubbly.
- Add shredded chicken, peas, carrots, corn, and seasonings. Simmer for 3–5 minutes.
- Press one pie crust into a 9-inch pie dish.
- Pour the slightly cooled filling into the crust and top with the second crust.
- Seal and crimp the edges. Cut slits in the top to vent steam.
- Place the pie dish on a baking sheet and bake for 30–35 minutes or until golden brown.
- Let the pie rest for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
Serving Size 1 slice
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 10g50%
- Cholesterol 65mg22%
- Sodium 570mg24%
- Potassium 360mg11%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Let the filling cool slightly before assembling to prevent a soggy bottom crust.
- Use foil strips to cover pie crust edges if they brown too quickly during baking.
- Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat individual slices in the microwave or oven, adding a splash of broth if needed.
- This recipe is also delicious with leftover turkey or puff pastry topping.
