Whether it's a brisk autumn day or the heart of winter with snow falling all around,I want a meal that warms me up from head to toe. This best easy chicken pot pie recipe with a premade crust hits the spot every time. My kids love coming inside to it's hearty smell. The flaky crust, flavorful gravy and loads of vegetables make this one a joy to eat.
Other than the baking time, this pot pie is quick and easy to make. I often use a store bought pie crust to save time and energy. Then it's simply chop and boil some vegetables, make the gravy and throw it in the pie crust and bake! With minimal prep time it's a great go to for a busy night helping kids with homework or taking them to basketball practice.
How to Make this Easy Chicken Pot Pie Recipe
Preheat oven to 425* F. Start by chopping the carrots and celery. Boil in water for 15 minutes, then add the peas and chicken and boil one more minute. Drain. While the vegetables are boiling, finely chop the onions and make the gravy. Saute onion and minced garlic in the butter over medium heat until the onions are translucent, about 5 minutes. Add the chicken broth slowly, one cup at a time. It'll look weird at first, but just keep whisking and it will come together and smooth out. Add the milk and whisk until smooth. Add the salt, pepper, celery seed and parsley. Simmer until thick, anywhere from 3-8 minutes. Set aside
To assemble: press pie crust into bottom of a pie pan. Put about half of the chicken and vegetable mixture into the bottom, then pour about half of the gravy over top. Repeat. If your pie plate is smaller, the filling will come above the top of the crust, but don't worry about it. Place the top of the pie crust on top and seal to the bottom crust all the way around. Score the top of the pie with four 2-inch long cuts for venting. Cover the edges of the crust in foil so they don't get too dark. Bake at 425* for 25 minutes then pull off foil. Then bake an additional 5-10 minutes until a deep golden brown.
Tips & Tricks
For an easy freezer meal, freeze assembled uncooked pie for up to 2 months. When baking, bake as directed above for an additional 30 minutes, the top completely covered in foil. I usually make a double batch when I make this meal and freeze one of the pies.
Other Comforting Recipes for Cold Weather
Creamy Roasted Butternut Squash
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chicken pot pie
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Description
Flaky crust filled with flavorful vegetables, chicken and gravy make this pot pie a must for a brisk or chilly day!
Ingredients
- 1 ½ cups carrots, sliced
- ¾ cup celery, chopped
- 2 cups shredded chicken
- 1 ½ cups peas, frozen
- ¼ cup butter
- ½ cup onion, finely chopped
- 1 teaspoon minced garlic or 2 garlic cloves, chopped
- ⅓ cup plus 1 tablespoon flour
- 2 cups chicken broth
- ¾ cup milk
- ½ teaspoon salt
- ½-1 teaspoon black pepper- this is delicious with lots of black pepper, I always use 1 teaspoon. But if you don't like things peppery, stick with ½.
- ½ teaspoon celery seed
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 425* F.
- Chopthe carrots and celery. Boil in water for 15 minutes, then add the peas and chicken and boil one more minute. Drain.
- While the vegetables are boiling, finely chop the onions and make the gravy. Saute onion and minced garlic in the butter over medium heat until the onions are translucent, about 5 minutes. Add the chicken broth slowly, one cup at a time. It'll look weird at first, but just keep whisking and it will come together and smooth out. Add the milk and whisk until smooth. Add the salt, pepper, celery seed and parsley. Simmer until thick, anywhere from 3-8 minutes. Set aside.
To assemble:
- Press pie crust into bottom of a pie pan. Put about half of the chicken and vegetable mixture into the bottom, then pour about half of the gravy over top. Repeat. If your pie plate is smaller, it will be a raised pie- don't worry about it. Place the top of the pie crust on top and seal to the bottom crust all the way around. Score the top of the pie with four 2-inch long cuts for venting.
- Cover the edges of the crust in foil so they don't get too dark.
- Bake at 425* for 25 minutes then pull off foil. Then bake an additional 5-10 minutes until a deep golden brown.
- Allow to cool 10-30 minutes before serving.
Notes
For an easy freezer meal, freeze assembled uncooked pie for up to 2 months. When baking, bake as directed above for an additional 30 minutes, the top completely covered in foil. I usually make a double batch when I make this meal and freeze one of the pies.
Serves 6 hungry people.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: dinner
- Method: baking
- Cuisine: American
Keywords: best chicken pot pie recipe, easy chicken pot pie recipe, easy chicken pot pie recipe with pie crust, best easy chicken pot pie recipe, healthy easy chicken pot pie recipe, easy chicken pot pie recipe with premade crust, dinners for cold weather,
Maria San Juan
I love pot pies! I am very excited to make this with my children! We enjoy time together when we cook together. Added to our menu! Thanks for sharing.
★★★★★
Nart
This pot pie is so satisfying and comforting. I live in a country where there's hardly any winter but I love pot pies and this is such a great recipe!
★★★★★
Tawnie Kroll
Loved how easy this was! Thanks for the freezer tip too, I'm going to make another one to have when the craving hits again! Thank you!
★★★★★
JCW
This was so good, we went the extra peppery route and it was really good, great tip! Great texture, great flavor, packed full of the good stuff. I liked that the gravy was lighter than a lot of gravies. Will make again.
★★★★★