Chicken Pot Pie With Pie Crust (Store Bought Crust)

Whenever I need a comforting family dinner that everyone enjoys, I make this Chicken Pot Pie With Pie Crust (Store Bought Crust). Using refrigerated pie crusts gives you all the cozy flavor of a homemade classic with a shortcut that makes dinner much easier.

The buttery double pie crust bakes up golden and flaky while the creamy chicken filling is loaded with tender vegetables and savory herbs. Every bite is rich, satisfying, and tastes like it came straight from Grandma's kitchen.

This is the kind of traditional dinner that always reminds me of Sunday evenings gathered around the family table.

What You Need to Know

• This chicken pot pie with pie crust has a rich, creamy filling tucked inside a flaky double pie crust.
• Let the pie cool for at least 15 minutes before slicing so the filling has time to set.
• You can prepare the filling a day in advance and refrigerate it until you're ready to assemble.
• For a lighter version, use low-fat milk and add extra vegetables like mushrooms or spinach.

Ingredients Overview

• Cooked chicken: Rotisserie chicken is the easiest option, but leftover roasted or baked chicken works just as well.
• Butter: Salted or unsalted butter both work. If using salted butter, you may want to reduce the added salt slightly.
• Onion: Yellow onions are traditional, but sweet onions add a milder flavor.
• Carrots: Fresh carrots provide the best texture, though frozen diced carrots can be used in a pinch.
• Celery: If you aren't a fan of celery, substitute diced mushrooms or extra carrots.
• All-purpose flour: This thickens the filling into a rich, creamy gravy.
• Chicken broth: Homemade broth adds extra flavor, but low-sodium store bought broth is a great choice.
• Whole milk: Half and half creates an even richer filling, while 2% milk works for a lighter option.
• Salt and black pepper: Adjust to taste after the filling has thickened.
• Dried thyme: Fresh thyme can be substituted by using about 1 tablespoon of chopped leaves.
• Refrigerated pie crusts: Store bought pie crusts save time and still bake up beautifully golden and flaky.

How to Make Chicken Pot Pie With Pie Crust

Step 1: Preheat the oven to 400°F. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery, then cook for about 6 to 8 minutes until the vegetables become tender.

Step 2: Sprinkle the flour over the vegetables and stir constantly for about 1 minute. Slowly whisk in the chicken broth followed by the milk until the sauce becomes smooth and begins to thicken.

Step 3: Stir in the cooked chicken, salt, pepper, and dried thyme. Simmer for another 2 to 3 minutes until everything is well combined. Line a pie dish with one refrigerated pie crust, then spoon the filling into the crust.

Step 4: Place the second pie crust over the filling and crimp the edges to seal. Cut several small vents in the top crust to allow steam to escape.

Step 5: Bake for 35 to 40 minutes until the crust is deep golden brown. Let the pie cool for at least 15 minutes before slicing and garnish with fresh thyme if desired.

Grandma's Tips

• Brush the top crust with a beaten egg before baking for an extra golden, bakery-style finish.
• If the edges begin to brown too quickly, loosely cover them with strips of foil during the last 15 minutes of baking.
• Always let the pie rest before serving so the creamy filling stays inside each slice.

Modern Updates

• Use shredded rotisserie chicken to make this easy weeknight dinner even faster.
• Add frozen peas, corn, green beans, or mushrooms if your family enjoys extra vegetables.
• Swap whole milk for 2% milk to slightly reduce the richness while keeping the filling creamy.

Storage

Cover leftovers tightly and refrigerate for up to 3 days. Freeze the baked or unbaked chicken pot pie for up to 2 months. Wrap well in plastic wrap and foil before freezing. Reheat in a 350°F oven for 20 to 30 minutes, or until heated through. Cover loosely with foil if the crust begins to brown too much.

More Comfort Food Recipes

If you love cozy family dinners, try these next:

• Easy Meatloaf Recipe
• Baked Mac and Cheese With Milk
• Old Fashioned Corn Casserole
• Southern Fried Chicken Drumsticks
• Slow Cooker Salisbury Steak with Mushroom Gravy

FAQs

Can I use rotisserie chicken for chicken pot pie?

Yes. Rotisserie chicken is one of the easiest options because it's already cooked and adds plenty of flavor while saving prep time.

Should I prebake the bottom pie crust?

No. For this recipe, the bottom crust bakes perfectly along with the filling and top crust, so prebaking is not necessary.

Why is my chicken pot pie filling runny?

A runny filling usually means it wasn't cooked long enough before assembling or the pie wasn't allowed to cool before slicing. Letting the pie rest for 15 to 20 minutes helps the filling set.

Can I make chicken pot pie ahead of time?

Yes. You can assemble the pie up to 24 hours in advance and refrigerate it before baking. You can also freeze it baked or unbaked for an easy future meal.