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Chicken Pot Pie

Creamy, flaky, and delicious. This Easy Chicken Pot Pie made with pie crust is the ultimate comfort food! Use frozen pie crust and rotisserie chicken to make this a quick weeknight meal.

a portion of chicken pot pie with pie crust on a stack of white plates

Chicken Pot Pie is one of my ultimate comfort foods. It’s creamy, and flaky, and hearty — everything good comfort food should be. This is obviously one of our favorite wintertime meals, but sometimes I just can’t help myself and serve it in the warmer months too.

Using frozen pie crust and rotisserie chicken makes this a quick weeknight meal.

One thing I’ve learned is that most of my pie plates are too shallow for this dish. So instead of using a round pie plate, I use a deeper rectangular casserole dish. It’s delicious with homemade pie crusts of course, but I prefer frozen just the same.

What’s in Classic Chicken Pot Pie? 

This is a super easy chicken pot pie recipe! To make it, you’ll need: 

  • Butter
  • Celery 
  • Carrots 
  • Onion 
  • All-purpose flour
  • Chicken broth
  • Heavy cream
  • Cooked chicken
  • Salt and pepper
  • Refrigerated pie crust 

How to Make Chicken Pot Pie with Pie Crust 

  1. Make the chicken pot pie filling: Heat butter in a large skillet over medium-high heat.
  2. Add celery, carrot and onion; cook until tender.
  3. Add flour, salt and pepper.
  4. Slowly add in chicken broth and cream.
  5. Cook until thickened, stirring frequently.
  6. Stir in chopped cooked chicken.
  7. Assemble the pot pie: Pour chicken mixture into a deep-dish pie crust.
  8. Top with a second pie crust, gently pressing the edges together.
  9. Cut small holes with a knife or fork to vent.
  10. Bake or until the crust is lightly browned and the filling is bubbly.
overhead view of a chicken pot pie with pie crust in a white baking dish.

Can I Make This a Freezer Meal? 

Yes! To do so, I prefer to freeze the filling, let it thaw in the refrigerator, and then pour into a frozen (or homemade) pie crust when ready to bake. 

What to Serve with Chicken Pot Pie 

The homemade chicken pot pie filling is already packed with veggies, so you can keep your sides simple when serving this meal. To give you some ideas, here are my some of my favorite sides for chicken pot pie: 

Tips for Making Chicken Pot Pie with Pie Crust

If you need to use a different pan like I do, just let the frozen pie crust soften while you prepare the filling. Once it is soft enough to be malleable, use a butter knife to gently lift it up out of the pie tin and place it on a cutting board or baking mat to carefully shape it into the size of your pan.

I’m a fan of crust, so I use one on the bottom as well as the top. If you like less crust, just pour the filling into a greased pan and top with crust.

You can also make this recipe in a 9-inch deep dish pie plate. See the exact instruction in the recipe card below. 

More Easy Chicken Dinners: 

Chicken Pot Pie (with Pie Crust!)

4.5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 609kcal
Author: Emily Grace

Ingredients

  • 4 tbsp butter
  • 3 stalks celery , finely chopped
  • 3 medium carrots , peeled and finely chopped
  • 1 cup onion , finely chopped
  • 1 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups chopped cooked chicken (or rotisserie chicken)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 refrigerated pie crust (softened as directed on box)

Instructions

  • Preheat oven to 400 degrees F.
  • Heat butter in a large skillet over medium-high heat.
  • Add celery, carrot and onion; cook, stirring often, 5 minutes or until tender.
  • Add flour and salt and pepper; stir until incorporated.
  • Slowly add in chicken broth and cream.
  • Cook 5 minutes, or until thickened, stirring frequently.
  • Stir in chicken.
  • Pour chicken mixture into a deep-dish pie crust.
  • Top with second pie crust, gently pressing the edges together.
  • Cut small holes with a knife or fork to vent.
  • Bake 30 minutes or until crust is lightly browned and filling is bubbly.
  • Cool 10 minutes before serving.

Notes

Optional: Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Top with a single pie crust. Cut small holes with a knife or fork to vent.

Nutrition

Calories: 609kcal | Carbohydrates: 51g | Protein: 10g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 88mg | Sodium: 1039mg | Potassium: 392mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6030IU | Vitamin C: 10.4mg | Calcium: 73mg | Iron: 3mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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Recipe Rating




Lynn B.

Tuesday 11th of December 2018

Good recipe and tips...1 cup of flour made it too thick for me so I added extra chicken broth...also added 1 cup peas, fresh rosemary and thyme...it was very good with frozen puff pastry on top.

Ashley

Sunday 30th of April 2017

How did you turn this into a freezer meal?

Emily Grace

Sunday 30th of April 2017

Hi Ashley- I prefer to freeze the filling, let it thaw in the refrigerator, and then pour into a frozen (or homemade) pie crust when ready to bake. You can read more here: https://www.graceandgoodeats.com/freezer-meals-for-new-moms/

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