Classic Chicken Pot Pie with Store-Bought Crust

Chicken pot pie with a serving scooped out and a bowl of pie beside it on a wooden table.

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Classic Chicken Pot Pie with Store-Bought Crust

Cozy chicken pot pie with a creamy, from-scratch filling, tender chicken, and veggies baked under a golden store-bought crust. Comes together in under an hour for the perfect weeknight or cozy weekend dinner.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner

Cuisine: American

Servings: servings

Calories: 663.76kcal

Author: Sarah Hill

Equipment

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!

Video

Notes

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.

Nutrition