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–+ servings
Easy chicken pot pie with a wedge cut out, showing the creamy chicken and vegetable filling

Easy Chicken Pot Pie

A classic double crust chicken pot pie made the easy way: cooked chicken, carrots, celery and onion in a creamy thyme sauce, baked in two refrigerated pie crusts until golden.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
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Ingredients
 

Filling

  • 3 cups cooked chicken diced
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Crust

  • 2 refrigerated pie crusts

To Garnish

  • fresh thyme optional

Equipment

  • Large Skillet
  • Whisk
  • Pie Dish

Instructions
 

  1. Melt the butter in a skillet over medium heat.
  2. Sauté the onion, carrots, and celery until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the chicken broth and milk until the mixture thickens.
  5. Add the chicken, salt, black pepper, and dried thyme, stirring to combine.
  6. Transfer the filling to a pie dish lined with one pie crust.
  7. Top with the second crust and crimp the edges to seal.
  8. Cut small vents in the top crust.
  9. Bake at 400°F (200°C) for 35 to 40 minutes, until the crust is golden.
  10. Allow the pie to cool fully before slicing for clean cuts.
  11. Garnish with fresh thyme before serving.

Notes

Chicken: Rotisserie chicken works well and saves time.
Add-ins: Peas, corn, or green beans can be added without affecting the base recipe.
Storage: Store covered in the refrigerator for up to 3 days. The pie can be frozen baked or unbaked for up to 2 months. Reheat in the oven until heated through (165°F / 74°C in the center).
Nutrition: Values are an estimate per serving, based on 6 servings and standard refrigerated pie crusts.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 39g | Protein: 24g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1150mg | Fiber: 2g | Sugar: 3g
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