This best easy old fashioned chicken pot pie recipe with a premade store bought crust hits the spot every time. It's also quick and easy to make! The flaky crust, flavorful gravy and loads of vegetables make this one a joy to eat. My kids love coming inside to it's hearty smell. 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.
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. For another nice cold weather meal try our Gumbo Recipe.
Instructions
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
Try a fun variation with this Chicken Pot Pie Soup.
Recipe
old fashioned chicken pot pie
Ingredients
- 1 unbaked pie crust
- 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 flour and whisk until well mixed. 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.
Maria San Juan
I love pot pies! I had so much fun making this with my children! Easy and delicious, which makes it the best! We enjoy time together when we cook together. Added to our permanent menu! Thanks for sharing.
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.
Briana Winegardner
This was my first time making a pot pie. This was so yummy and relatively easy to out together. My step son (to be) even liked it. Which was surprising because of all the veggies. I almost missed adding the flour to the gravy because it was in the ingredient list but not in the directions. But even with that, I’d still give it 5 stars. Will definitely be making this again
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! So yummy and old fashioned.
Tawnie Kroll
Loved how easy this was! So delicious, loved the old fashioned chicken pot pie. Thanks for the freezer tip too, I'm going to make another one to have when the craving hits again! Thank you!