Easy Chicken Pot Pie with Pie Crust

 The Ultimate Easy Chicken Pot Pie with Pie Crust: Comfort Food at Its Best

There’s nothing quite like a warm, flaky, golden-brown chicken pot pie fresh out of the oven. It’s the perfect balance of creamy, savory filling and buttery, crisp crust—a true comfort food classic. The best part? This easy version keeps things simple by using a pre-made pie crust while still delivering rich, homemade flavor. Whether you’re cooking for family dinner or meal prepping for the week, this recipe is a winner!

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Ingredients: Your Shopping List for Chicken Pot Pie

For the Filling:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)

• 2 tablespoons butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1 cup frozen peas

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)

• 1/2 teaspoon dried parsley

• 1/4 teaspoon paprika (optional, for extra depth)

• 1/4 cup all-purpose flour

• 1 3/4 cups chicken broth

• 3/4 cup milk (or half-and-half for a creamier filling)

For the Crust:

• 1 package refrigerated pie crusts (or homemade if you’re feeling ambitious)

• 1 egg, beaten (for egg wash, optional but recommended)

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Preparation: Getting Everything Ready

1. Preheat the Oven: Set it to 400°F (200°C) so it’s ready to go when the pie is assembled.

2. Cook the Vegetables: In a large skillet over medium heat, melt the butter. Add the onion, garlic, and carrots. Cook for 3-5 minutes until softened.

3. Make the Filling: Stir in the flour and cook for 1 minute to get rid of the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly to create a smooth sauce.

4. Add the Chicken & Peas: Stir in the cooked chicken, frozen peas, and seasonings. Let simmer for 2-3 minutes until the mixture thickens.

5. Cool Slightly: Remove from heat and allow the filling to cool for a few minutes before assembling the pie.

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Cooking Instructions: How to Bake the Perfect Pot Pie

1. Prepare the Pie Crust: Roll out one pie crust into a 9-inch pie dish, pressing it gently into the bottom and sides.

2. Fill the Pie: Pour the slightly cooled chicken mixture into the crust, spreading it evenly.

3. Top with Second Crust: Lay the second pie crust over the filling. Pinch the edges to seal and crimp with a fork for a decorative touch. Cut a few slits on top for steam to escape.

4. Egg Wash (Optional): Brush the top crust with beaten egg for a beautiful golden finish.

5. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 35-40 minutes, or until the crust is golden brown.

6. Cool Before Serving: Let the pie rest for at least 10 minutes before slicing. This helps the filling set up.

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Serving Suggestions: How to Enjoy Your Chicken Pot Pie

• Serve with a fresh green salad for a balanced meal.

• A side of roasted vegetables or mashed potatoes makes it extra comforting.

• Pair with a glass of white wine or a cozy cup of tea for the ultimate treat.

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Pro Tips & Flavor Boosters

• Use rotisserie chicken to save time and add extra flavor.

• Make it extra creamy by using half-and-half instead of milk.

• Customize with veggies like mushrooms, corn, or green beans.

• For a richer flavor, add a splash of white wine or a pinch of nutmeg to the sauce.

• Dietary Adaptations: Use a gluten-free crust and substitute flour with cornstarch for a GF version. For a dairy-free option, use almond milk and vegan butter.

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Final Thoughts: Why You’ll Love This Chicken Pot Pie

This easy chicken pot pie recipe delivers all the comfort of a homemade classic without the hassle. The creamy, flavorful filling combined with a buttery, flaky crust makes it a dish you’ll want to make again and again. Perfect for cozy nights, potlucks, or when you just need some good old-fashioned comfort food.