Easy Chicken Pot Pie
A golden, flaky chicken pot pie with a creamy filling of chicken, carrots, peas and celery. Uses store-bought crust and works perfectly with leftover Thanksgiving turkey.
Chicken pot pie is pure comfort food: a creamy, savory filling of tender chicken and vegetables under a flaky, golden crust.
This version keeps it easy with a store-bought pie crust and cooked chicken. A rotisserie chicken is perfect, and so is leftover roast turkey after Thanksgiving.
The filling comes together in one skillet in about 15 minutes.
Why You’ll Love This Recipe
- Uses rotisserie chicken or leftover turkey
- Store-bought crust
- Creamy filling, flaky top
- Freezes well
Ingredient Notes
Chicken: Use about 3 cups of cooked chicken or turkey, shredded or cubed. A rotisserie chicken gives about 3 to 4 cups.
Crust: Refrigerated pie crust works well. Choose one made with vegetable shortening or butter and check the ingredient list.
See the recipe card below for full measurements.
How to Make Easy Chicken Pot Pie
Heat the oven
Preheat the oven to 400°F (200°C). Fit one crust into a 9 inch deep dish pie plate.
Cook the vegetables
Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery for 6 to 7 minutes until tender. Add the garlic for 30 seconds.
Make the sauce
Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth and milk. Add the thyme, salt and pepper and simmer 3 to 4 minutes until thick.
Add chicken and peas
Stir in the chicken and peas. Taste and adjust the salt. Let cool for 10 minutes.
Assemble
Pour the filling into the crust. Top with the second crust, trim and crimp the edges, cut 4 small vents and brush with egg.
Bake
Bake on a sheet pan for 35 to 40 minutes until deep golden. Cover the edges with foil if they brown too fast. Rest 15 minutes before cutting.
Tips for the Best Results
- Let the filling cool a little so the bottom crust does not get soggy.
- Bake on a sheet pan to catch drips.
- Use cutouts from the crust edges to decorate the top.
- For a topper-only pie, skip the bottom crust and use a 2 quart baking dish.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Runny filling | Simmer the sauce until it coats a spoon and rest the pie before cutting. |
| Soggy bottom | Cool the filling first and bake on the lower rack. |
| Burnt edges | Use a pie shield or foil ring after 20 minutes. |
Substitutions
- Chicken: Leftover turkey.
- Pie crust: Puff pastry or biscuit dough on top.
- Milk: Half and half for a richer filling.
What to Serve With It
- Copycat Olive Garden salad
- Honey glazed carrots
- Air fryer Brussels sprouts
- Homemade cranberry sauce
Storage and Reheating
Fridge: Cover and keep for up to 4 days.
Freezer: Freeze unbaked or baked for up to 3 months.
Reheat: Warm slices at 350°F (175°C) for 15 to 20 minutes. Bake a frozen unbaked pie at 400°F (200°C) for 60 to 70 minutes.
Tools That Make This Easier
- Deep dish pie plateHolds all the filling.Check price on Amazon
- Pie crust shieldStops the edges from burning.Check price on Amazon
- Large skilletMakes the filling in one pan.Check price on Amazon
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Easy Chicken Pot Pie
A golden, flaky chicken pot pie with a creamy filling of chicken, carrots, peas and celery. Uses store-bought crust and works perfectly with leftover Thanksgiving turkey.
Ingredients
Filling
Crust
Instructions
- Preheat the oven to 400°F (200°C). Fit one crust into a 9 inch deep dish pie plate.
- Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery for 6 to 7 minutes until tender. Add the garlic for 30 seconds.
- Sprinkle in the flour and stir 1 minute. Slowly whisk in the broth and milk. Add the thyme, salt and pepper and simmer 3 to 4 minutes until thick.
- Stir in the chicken and peas. Taste and adjust the salt. Let cool for 10 minutes.
- Pour the filling into the crust. Top with the second crust, trim and crimp the edges, cut 4 small vents and brush with egg.
- Bake on a sheet pan for 35 to 40 minutes until deep golden. Cover the edges with foil if they brown too fast. Rest 15 minutes before cutting.
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 27 g
- Carbohydrates
- 42 g
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 890 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Can I use leftover turkey in pot pie?
Yes. Use 3 cups of shredded roast turkey in place of the chicken. It is one of the best ways to use Thanksgiving leftovers.
How do I keep the bottom crust from getting soggy?
Let the filling cool for 10 minutes before pouring it in and bake on the lower oven rack.
Can I make pot pie ahead?
Yes. Assemble and refrigerate up to 1 day, or freeze unbaked for up to 3 months.
Can I use frozen mixed vegetables?
Yes. Use 2 cups of frozen mixed vegetables in place of the carrots, celery and peas.
