Easy Chicken Pot Pie with Pie Crust: Comfort in Every Bite

Name: Easy Chicken Pot Pie with Pie Crust
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3-4 boneless, skinless chicken breasts (about 1 lb); 1 cup diced carrots; 1 cup frozen peas; 1 cup diced celery; 1 medium onion, chopped; 2 cups low-sodium chicken broth; 1 pre-made pie crust (9-inch); ½ cup heavy cream; 3 tablespoons butter; 2 tablespoons all-purpose flour; Salt, pepper, thyme, and garlic powder to taste

By Maria Del

July 12, 2025

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Imagine a golden-brown crust cradling tender chicken, bright veggies, and a creamy sauce that envelops your senses like a warm hug. The aroma wafts through your kitchen, promising comfort and satisfaction with every bite of this easy chicken pot pie with pie crust. It’s the kind of dish that makes you feel cozy and cared for, perfect for those chilly evenings or when you’re feeling under the weather.

This delightful pot pie brings back memories of family dinners where laughter echoed around the table, and everyone eagerly awaited their slice. It’s more than just a meal; it’s an experience filled with warmth, nostalgia, and the kind of flavors that make you want to come back for seconds. So roll up your sleeves and get ready to create something amazing that will have everyone asking for your secret recipe!

Why You'll Love This Recipe

This easy chicken pot pie with pie crust is simple to make, catering to both novice cooks and seasoned chefs alike
The flavor profile bursts with savory goodness that will leave everyone wanting more
Its visual appeal brings a touch of elegance to any dinner table, while its versatility allows you to adapt the filling based on what you have on hand
Perfect for weeknight dinners or special occasions!

Sharing this dish at dinner gatherings always got me rave reviews from friends and family, making me feel like a culinary rockstar.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.
Fresh Vegetables: Carrots, peas, and celery are classic choices; fresh veggies enhance flavor and nutrition.
Onion: A medium onion adds depth; sauté until translucent for the best flavor.
Chicken Broth: Use low-sodium broth to control saltiness; it forms the base of your creamy filling.
Pie Crust: Store-bought saves time; however, homemade offers a flaky texture that impresses everyone.
Heavy Cream: For richness in the filling; it makes every bite creamy and luxurious.
Spices: Salt, pepper, thyme, and garlic powder enhance flavors; adjust according to your taste preferences.
Butter: A couple of tablespoons add richness and help sauté the vegetables perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Chicken: Start by preheating your oven to 425°F (220°C). Boil about three cups of water in a pot. Add chicken breasts and cook until no longer pink inside—roughly 15 minutes.

Sauté Your Veggies: In a skillet over medium heat, melt two tablespoons of butter. Sauté chopped onions until they turn translucent and sweet-smelling. Then throw in diced carrots and celery for about five minutes.

Create the Filling: Stir in flour for thickening as you mix in chicken broth gradually while stirring continuously. Once thickened (about two minutes), add heavy cream for that luscious texture.

Add Chicken & Seasonings: Shred the cooked chicken into bite-sized pieces before tossing it into the skillet along with peas and spices. Let everything simmer together for another five minutes to mingle flavors.

Assemble Your Pie: Roll out pie crust into a baking dish after lightly greasing it. Pour the savory filling into the crust before laying another layer on top; seal edges by pressing down gently.

Bake it Up!: Bake your masterpiece in the preheated oven for 30-35 minutes or until golden brown on top—the aroma will drive everyone wild as they wait!

Enjoy this comforting easy chicken pot pie with pie crust hot from the oven! Grab a slice and savor all those delightful flavors wrapped up in flaky goodness—trust me; it’s worth every minute spent preparing it!

You Must Know

This easy chicken pot pie with pie crust will warm your heart and fill your belly
Using pre-made ingredients saves time without sacrificing comfort
The golden crust and creamy filling create a dish that’s perfect for any weeknight or cozy gathering

Perfecting the Cooking Process

Start by sautéing the vegetables until tender, then add cooked chicken and broth before mixing in the cream. This sequence ensures everything blends perfectly, creating a rich filling that your taste buds will adore.

Serving and storing

Add Your Touch

Feel free to swap the veggies based on what’s in season; peas, carrots, or even mushrooms can enhance flavor. A sprinkle of thyme or rosemary can elevate this easy chicken pot pie with pie crust to gourmet status.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F for about 20 minutes until heated through to maintain that crispy crust and delightful filling.

Chef's Helpful Tips

To avoid a soggy bottom, pre-bake your pie crust slightly before adding the filling
Use rotisserie chicken for quick prep without compromising flavor
Don’t rush sautéing; caramelized veggies bring depth to your pot pie

The first time I made this easy chicken pot pie with pie crust, my family devoured it so quickly that I barely had a chance to grab a slice! Their compliments made me feel like a culinary superstar.

FAQs

FAQ

Can I make this easy chicken pot pie with pie crust ahead of time?

Absolutely! Assemble it beforehand and bake when ready for a fresh meal.

What can I substitute for chicken in the pot pie?

Try turkey or even chickpeas for a delicious vegetarian twist.

How do I prevent the crust from burning?

Cover the edges with aluminum foil if they brown too quickly during baking.

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