Chicken Pot Pie with a Store-Bought Crust
This classic chicken pot pie is a comforting diner-style favorite made with tender chicken breast, carrots, celery, peas, and a creamy homemade gravy, all topped with a golden, flaky store-bought pie crust. It’s an easy homemade dinner with plenty of old-fashioned comfort—and you can make it even easier by using leftover or rotisserie chicken.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 sheet refrigerated store-bought pie crust
- 4 Tbsp. butter
- 1 cup yellow onion, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup fresh, or frozen peas
- 1/3 cup flour
- 2 cups chicken stock
- 1 cup whole milk
- 1 tsp. dried or fresh thyme
- salt and pepper to taste
- 1 egg for egg wash
Instructions
- Cook the vegetables. Melt the butter in a large saucepan over medium heat. Add the diced carrots, onion, potatoes, and celery. Cook until the vegetables are soft and the onion is translucent, about 6–8 minutes.
- Add the chicken. Cut the raw chicken breasts into bite-size cubes and add them to the saucepan with the vegetables. Cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Make the creamy filling. Sprinkle the flour over the chicken and vegetables and stir well to coat. Cook for 1–2 minutes. Slowly add the chicken broth, stirring constantly, then add the milk, salt, pepper, and thyme. Continue cooking until the potatoes are tender and the filling is thick and creamy.
- Add the peas. Stir in the frozen or fresh peas at the very end and cook for just a few minutes, until heated through. Remove from the heat and let the filling cool slightly.
- Add the crust. Transfer the filling to a deep-dish pie plate. Place the store-bought pie crust over the top and crimp the edges around the dish. Cut a few slits in the center of the crust to allow steam to escape. Brush the crust with beaten egg.
- Bake. Bake at 400°F for 25–30 minutes, or until the crust is golden brown and the filling is bubbling around the edges. Let the pot pie rest for 10 minutes before serving.
Notes
Recipe Notes
- Store leftovers covered in the refrigerator for up to 3–4 days.
- Reheat individual portions in the oven or microwave.
- The filling can be made ahead and refrigerated before assembling the pie.
- For the best crust, bake directly from the refrigerator rather than letting the assembled pie sit at room temperature for too long.