A classic chicken pot pie is easier than you think, especially with store-bought crust. Creamy, comforting, and packed with tender chicken and vegetables, it brings all the nostalgic flavors of a from-scratch pot pie without the extra work. The filling cooks on the stove in just a few minutes, the crust bakes up golden and flaky, and the whole dish comes together in under an hour, making it perfect for busy weeknights or cozy weekend dinners.
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Classic Chicken Pot Pie
My Turkey Pot Pie recipe has been going strong for a few years now, so I figured it was time to get a classic chicken pot pie on the blog. One thing you'll probably never see me doing is making a pie crust from scratch. We all know I'm all about easy, quick recipes with all the flavor, and store-bought crust makes this recipe incredibly easy. Pot pie is a comfort food classic that's actually one of the easiest recipes to make. You can use frozen veggies or fresh, leftover chicken, some pantry staple herbs and seasonings, heavy cream, and call it a day.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Heat the olive oil and butter in a large skillet, braiser, or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5-6 minutes until the vegetables start to soften. Stir in the garlic and cook for another minute. Sprinkle the flour over the vegetables, then season with salt, pepper, and paprika. Stir well to coat.
- Step 2: Slowly whisk in the chicken broth to avoid any lumps.
- Step 3: Add the cooked chicken, thyme, and parsley.
- Step 4: Bring the mixture to a gentle simmer and cook for 10-12 minutes, or until thickened.
- Step 5: Stir in the peas and heavy cream. Taste and adjust the seasoning if needed, then remove the filling from the heat.
- Step 6: Fit one pie crust into a 9-inch pie dish. Pour the warm chicken filling into the crust.
- Step 7: Lay the second crust on top, crimp the edges to seal, and cut a few slits in the top to vent. Brush the crust with egg wash.
- Step 8: Place the pie dish on a baking sheet to catch any drips, and bake for 35-40 minutes, or until the crust is golden and the filling is bubbling. Let the pot pie rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm. Enjoy!
Sarah's Top Tips
- Make sure the filling is thick before assembling. If it's too loose, it will seep into the bottom crust and make it soggy. Let it simmer until it looks like thick gravy that coats the back of a spoon.
- Keep the pie crust cold until the moment you use it. A warm crust gets soft, tears easily, and can shrink in the oven. I usually keep mine in the fridge while the filling cooks.
- Always place the pie dish on a sheet pan. Chicken pot pie loves to bubble over, and a sheet pan catches any drips so you're not scrubbing the oven later.
- Shield the edges if they brown too quickly. If the crust edges start getting dark before the center is done, loosely tent them with foil during the last 10 minutes of baking.
- Chill the assembled pie before baking for an extra flaky crust. A quick 10-minute rest in the fridge helps the butter in the dough firm back up, giving you beautifully layered, bakery-style flakiness.
Serving Suggestions
I love serving this classic chicken pot pie on cozy weeknights with something fresh on the side to balance the rich, creamy filling. A simple arugula salad, roasted maple Brussels sprouts, or even buttery green beans all pair really nicely. If I'm stretching the meal for guests, I'll add warm dinner rolls or a loaf of crusty bread to soak up every bit of the gravy.
Storage & Reheating
Fridge: Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 4 days.
Freezer: To freeze it, let the pie cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Reheating: To reheat, warm slices in the oven at 350°F for about 15 minutes so the crust gets crisp again, or microwave them for a quick 1-2 minutes if you're in a hurry.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Classic Chicken Pot Pie with Store-Bought Crust
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, For dairy-free, use dairy-free butter.
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour, For gluten-free, use gluten-free all-purpose flour.
- Salt and black pepper, to taste
- ½ teaspoon paprika
- 3 cups cooked chicken, shredded or diced (rotisserie or leftover works well)
- 2 cups chicken broth
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 cup frozen peas, or mixed vegetables
- 1 cup heavy cream, or half-and-half for lighter. For dairy-free, use full-fat coconut milk.
- 2 refrigerated pie crusts, top + bottom. I like Whole Foods 365 brand.
- 1 egg, whisked (for egg wash)
Instructions
- Preheat the oven to 425°F.
- In a large skillet, braiser, or Dutch oven, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-6 minutes. Stir in garlic and cook 1 minute more.2 tablespoons extra virgin olive oil, 2 tablespoons butter, 1 yellow onion, 2 carrots, 2 celery stalks, 2 garlic cloves
- Sprinkle flour over the vegetables, season with salt, pepper, and paprika, and stir until coated. Slowly pour in chicken broth while whisking to avoid lumps.⅓ cup all-purpose flour, Salt and black pepper, ½ teaspoon paprika, 2 cups chicken broth
- Stir in the cooked chicken, thyme, and parsley. Let simmer gently for 10-12 minutes until thickened.3 cups cooked chicken, 1 teaspoon fresh thyme leaves, 2 tablespoons fresh parsley
- Stir in the peas and heavy cream. Taste and adjust seasoning if needed, then remove from heat.1 cup frozen peas, 1 cup heavy cream
- Roll out one pie crust into a 9-inch pie dish. Pour the chicken mixture into the crust. Top with the second crust, crimp edges, and cut slits in the top for steam to escape. Brush with egg wash.2 refrigerated pie crusts, 1 egg
- Place the pie on a baking sheet (to catch drips) and bake for 35-40 minutes, until the crust is golden brown and filling is bubbly.
- Let it sit for 10 minutes before slicing. Garnish with extra parsley and enjoy!
Sarah's Tips
- Swap peas for mixed veggies or use corn for extra sweetness.
- Use rotisserie chicken for quicker prep and great flavor.
- Trade thyme for rosemary, poultry seasoning, or Italian seasoning.
- Use puff pastry or biscuits instead of pie crust for a different texture.
- Swap onions for shallots or frozen diced onions to save time.
- Make ahead: You can make this chicken pot pie ahead by preparing the filling up to 2 days in advance-let it cool completely, then refrigerate and assemble when ready, adding 5-10 extra minutes to the bake time if the filling is cold. You can also fully assemble the unbaked pie up to 24 hours ahead and refrigerate it, brushing with egg wash just before baking. For longer storage, freeze the unbaked pie for up to 3 months and bake straight from frozen, adding 20-25 minutes to the bake time.
KITCHEN TOOLS NEEDED
- Large Skillet
jay says
could you use a store bought pie shell and pie crust instead of 2 pie crust
Sarah Hill says
Hi Jay, I don't see why this wouldn't work. Let me know how it comes out if you try it this way 🙂