Easiest Chicken Pot Pie Ever

Square overhead shot of hands serving the easiest chicken pot pie ever.

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4.94 from 16 votes

Mom's old-fashioned easy chicken pot pie recipe is a comfort food classic!

Course Dinner

Cuisine American

Keyword chicken pot pie recipe, chicken pot pie with pie crust, easiest chicken pot pie ever, Easy Chicken Pot Pie

Prep Time 30

Cook Time 35

Resting Time 10

Total Time 1 15

Servings people

Calories 444.9kcal

Author Blair Lonergan

Ingredients

2 cups chicken broth
1 cup half-and-half (or sub with heavy cream or whole milk)
⅓ cup salted butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup all purpose flour
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 cups chopped, cooked chicken (such as the meat from a store-bought rotisserie chicken)
½ cup frozen peas, not thawed
1 refrigerated pie crust (from a 14.1 ounce box)

Instructions

Preheat oven to 400°F. Grease a 2-quart casserole dish or deep-dish pie plate; set aside (or you can use a 2-quart oven-proof skillet). In a separate bowl, whisk together chicken broth and half-and-half. Set aside. Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
Transfer the mixture to the prepared baking dish (or leave in the oven-safe skillet). Top with the pie crust, sealing and fluting the edges as desired. Cut slits into the top of the crust to allow the steam to escape.
Bake in a 400°F oven for about 35-40 minutes, or until the crust is golden brown.
Let the pot pie rest for 10-15 minutes before serving.

Video

Notes

How to Make Ahead and Bake from Frozen: you can assemble the entire pot pie and freeze it before baking. Wrapped tightly, the unbaked pot pie will keep in the freezer for up to 3 months. To bake from frozen, preheat the oven to 400°F. Place the pot pie on a baking sheet, cover with foil, and bake on the middle rack of the oven for 30 minutes. Remove the cover and continue baking for 30-35 minutes, or until the top is golden brown and the inside is bubbly.

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