Use refrigerated pie crusts for this otherwise all-homemade and quick version of Chicken Pot Pie.
Getting this done quickly requires that you have your shredded cooked chicken ready to go. You can buy a rotisserie chicken and shred it, but what I more highly recommend is that the weekend before you decide to make this pot pie, use my tutorial for the best shredded chicken ever. I am sincerely pleading with you that the chicken in this recipe makes all the difference. This shredded chicken recipe will also supply you with the broth you need. Again, you can use store-bought, but OH!-my-word the homemade ingredients raise the bar to out of this world delicious.
So, give it a shot and see what it feels like to have the satisfaction of making the Chicken Pot Pie filling completely homemade and leaving out the extra preservatives of a cream of whatever soup. You won't be disappointed!
Semi-Homemade Chicken Pot Pie
Ingredients
- 2 (9-inch) unbaked refrigerated pie crusts
- 2 cups shredded cooked chicken
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 cup diced baby yellow potatoes (no need to peel)
- 2 medium fresh carrots , peeled and diced
- 5 Tablespoons unsalted butter , divided
- 1/2 large yellow onion , chopped
- 1/3 cup all-purpose flour
- 1/4 teaspoon celery seed
- 3/4 teaspoon salt , plus more to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth (homemade or store-bought)
- 2/3 cup milk
- 1 egg mixed with 1 Tablespoon water for egg wash
Instructions
- Preheat oven to 400 degrees F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
- Place the potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
- Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
- Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.
Cassie | Bake Your Day says
This is great, Nikki! I have been craving chicken pot pie lately!
Tiffiny Felix says
This looks so perfect! We love chicken pot pie. I make most things from scratch, but I do use Pillsbury pie crust 😉
Krystal R {Mrs. Regueiro's Plate} says
Ohhh, this is one comfort dish that I have been missing! Happily adding this to my menu planning. This looks absolutely fantastic! 😉
Jaren says
Store bought pie crust is the way to go! It makes life so easy and still tastes great! Your crust looks so beautiful. I so wish mine could come out that pretty!
megan @ whatmegansmaking says
This is my kind of meal! I love chicken pot pie, any and all versions 🙂
Patti says
We JUST posted our variation of smoked mini pot pies today! We put them in cupcake holders - but your picture of the big pot pie looks divine!
Yum...I'm starving...
Nikki says
Mmmm...mini pot pies. I love individual servings! 🙂
Ruth says
Can't wait to try this. But I have a question. What do you serve with this if anything. The crust, meat and vegetables cove the bread, meat and veg. parts of a meal.
Nikki says
Hi Ruth, I don't serve anything with it. It's all covered in one dish for us! 🙂
Joy says
I serve mine with fruit salad (strawberries, pineapple, banana, and blueberries). The cool sweetness provides a lovely contrast to the hot savory pie.
Chung-Ah | Damn Delicious says
This is my favorite kind of comfort food! And I love using pre-made pie crust - makes life so much easier!
Sarah says
Just made this for my Fiancé's birthday. Have never made a chicken pot pie before, and this one was very easy and delicious! He loved it!
Nikki says
Wonderful! Thank you, Sarah, and happy birthday to your fiance! 🙂
Kat says
So disappointed! We pinned your recipe, bought the groceries, went to cook it the next day and the actual recipe has disappeared. PLEEEEASE repost! It looked so delicious.
Nikki says
Oh no! Kat, I'm getting in touch with my web developer right away. Not sure what happened... Sorry!
Nikki says
It's back! I'm sorry for the inconvenience. We just re-branded and transferred all database to my new site (this one) last night, which means glitches will happen in the process. Should be good to go now. Thanks for your patience.
Kat says
Thank you! The pot pie was delicious. I look forward to trying more of your recipes. Thank you for the quick response!
Robin says
I made the Chicken Pot Pie last night and it was amazing!!! My husband just kept saying, "Wow"! He even got up in the middle of the night and ate more. I'm so happy to have found your blog and I'm looking forward to trying more of your recipes. Thank you!
Audrey says
What is the best way to reheat this? I made it four hours ago, and then my husband got called away for an emergency. It's so tempting to just slice into it and eat it. How should I reheat the entire pie?
Nikki Gladd says
Hi Audrey,
I reheat in the oven at 350 until heated through. The time will vary depending on if it is cold now from the fridge. Or, we just reheat leftovers sometimes portion by portion in the microwave.
Lisa says
This turned out incredible! We didn't have celery seeds so I used dill weed instead! All that was left over from my family of 4 was one small slice. Delish!
Rachel Tritschler says
LOVED THIS recipe! I added thyme to the chicken and cooked it with kip seasoning and Italian dressing but the best chicken pot pie
Anonymous says
Saving this to make my wonderful husband a chicken pot pie.
Betsy says
I made this last night, with variations. I had made and frozen the shredded chicken and broth last week. In the interest of time because I was cooking this on a weeknight, I subbed a couple cups of frozen mixed vegetables for all the veggies except the onion, which trimmed a good bit of time off of prep. All the filling wouldn't fit in one so I used 4 frozen deep dish pie shells to make two pot pies and gave the second one to my daughter. I also added poultry seasoning, Greek seasoning, celery salt instead of celery seed, and a little garlic powder. Next time I will put the foil around the edges at the beginning of cooking, it is too hot to handle to do it during the middle of cooking. It turned out delicious! Will definitely make again.
Melinda says
I've made this twice and its came out perfect both times. So delicious. Possibly the best pot pie I've ever had. My husband doesn't even like pot pie and he went back for seconds. My 2 year old really enjoyed it too!
Nikki Gladd says
Thank you, Melinda! I'm quite proud of this recipe, especially after hearing such positive feedback like yours! 🙂
Angie says
I made this tonight and it is SOOOOOOO amazing! My husband loved it so much that he said it is his new favorite food (even though we have had chicken pot pie several times)! Thank you!
Nikki Gladd says
Thank you, Angie!
ashly says
So the veggies are still frozen when you put them in the pie crust?
Nikki Gladd says
Hi Ashly. Yes, the corn and peas are frozen when putting in the pie crust.
Christin says
i made this for myself and my boyfriend last night and we absoluetly loved it! it was so incredibly delicious and oh so easy to make. I'll def be using this recipe again and again. thank you so much for sharing 🙂
Anonymous says
To make this even easier for a quick meal, use 2 large cans of chicken. It still comes out great.
Sandy Weaver says
i'm just making my pot pie now...its in the oven. I used your recipe as a guide, since I wanted to do a great deal more "semi" than you had there, but used your basic amounts. I had rotisserie chicken that I had stripped and was sitting in the frig (so I diced) and had frozen mixed veggies (that I just simmered in a pot til just barely softened, potatoes did get diced small and cooked til just barely fork tenderish. I added about 1/2 cup of grated cojack cheese too. Made the gravy with a good amount of dried onion flakes and just one refrigerated crust (all I had) over the top of everything. I'm sure that it's going to bubble out so put a pan under to catch anything.
I had some of the gravy left over and it was soooo good, my husband asked me to dice some more of the chicken up into it and put it in a little container that he can microwave and put over toast in a couple of days. No waste here!
Yummmm! Turned out Great! Will be making this again and again while its cold this fall and winter 😀
Nikki Gladd says
Thank you, Sandy! I like that you tweaked it to fit your liking! Glad it turned out great and I hope you enjoy it over and over! 🙂
Anonymous says
Any special instructions for freezing? I love this recipe, and want to make for neighbors with a newborn. 🙂
Nikki Gladd says
Yes! I freeze mine every once in a while and I have also given a frozen one to new mommies. When I know I'm going to freeze it, I make it in a large foil pie pan (I believe I try to buy a 10-inch one... or at least 9-inch... that comes with a plastic cover.) I assemble all of it up until it's time to bake it and then cover it with plastic wrap before putting the plastic cover (dome) on top. I write the baking directions with a sharpie onto the plastic top: "Allow to thaw overnight in the fridge. Place pie on baking sheet in oven while it's preheating to 400 degrees. Once preheated, bake an additional 1 hour and 15 minutes, or until cooked and heated through. Once crust is golden, cover loosely with foil to prevent edges burning. Remove from oven and let set 10 minutes before serving."
Rachael says
So I have to start this by saying this is my first time making a homemade chicken pot pie and I was super excited to do so. My husband isn't crazy about dishes like this and he was hesitant to try it but he ate 2 bowls and complimented it several times! The only things I did different were to use celery along with the onion and I used a bag of frozen peas and carrots, no corn- only because I had these on hand. This is a true comfort dish and I can't wait to make it again on a cool Fall day! It was delicious and made me proud to say I'd made it myself, no more frozen pot pies for us! Thank you for changing minds in our house 🙂
Nikki Gladd says
This is so great, Rachael! Thank you! (Glad to hear about your husband converting...lol!)
Allison Barraco says
I have made this pie tons of times. The best! But your link has been tampered with. When I clicked it i was sent to a spammed link.
Nikki Gladd says
Thanks, Allison. Which link are you referring to?
Wendy says
Fantastic!!
Mary says
Can you use salted butter instead?
Nikki Gladd says
Sure! Just cut down the salt called for in the recipe.
Jess says
This recipe is comical that’s how beyond AMAZING it is. The whole thing is perfection and I can’t thank you enough! My friends won’t let me cook anything else, I suggest something and they say no just make the chicken pot pie for the millionth time please. I even have people coming up to me who I haven’t made it for before asking me to make it for them! Every single person that tries it not only goes back for seconds but also wants the recipe, I honestly think I have shared this link at least 20 times. It is phenomenal