Go Back
–+ servings
Chicken Pot Pie With Pie Crust

Easy Chicken Pot Pie Recipe (With Double Pie Crust)

This easy chicken pot pie recipe is made with a flaky double pie crust, tender chicken, and a rich, creamy homemade filling. Using store bought pie crust makes this traditional comfort food recipe simple enough for weeknights while still tasting like Grandma's classic chicken pot pie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, diced
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 refrigerated pie crusts
  • Optional Garnish: Fresh thyme leaves

Method
 

  1. Preheat the oven to 400°F. Melt the butter in a large skillet over medium heat.
  2. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually whisk in the chicken broth, followed by the milk. Continue stirring until the sauce thickens and becomes smooth.
  5. Stir in the cooked chicken, salt, black pepper, and dried thyme. Simmer for 2 to 3 minutes until everything is heated through.
  6. Fit one refrigerated pie crust into a 9-inch pie dish. Spoon the chicken filling evenly into the crust.
  7. Place the second pie crust over the filling. Trim and crimp the edges to seal, then cut several small slits in the top crust to allow steam to escape.
  8. Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
  9. Let the pie cool for 15 minutes before slicing. Garnish with fresh thyme if desired and serve warm.

Notes

  • Rotisserie chicken is a great shortcut and works perfectly in this recipe.
  • For extra color and flavor, brush the top crust with a beaten egg before baking.
  • If the crust browns too quickly, loosely cover the edges with aluminum foil during the final 15 minutes of baking.
  • You can customize the filling by adding peas, corn, green beans, mushrooms, or diced potatoes if desired.
  • Allow the pie to cool before slicing so the creamy filling has time to set.
  • Refrigerator: Store leftovers covered for up to 3 days.
  • Freezer: Freeze baked or unbaked for up to 2 months. Wrap tightly in plastic wrap and foil.
  • Reheating: Warm in a 350°F oven until heated through. Cover loosely with foil if needed to prevent over-browning.
  • Serve with a simple green salad, roasted vegetables, or homemade biscuits for a complete comfort food meal.

Tried this recipe?

Let us know how it was!