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.