The key for this easy chicken pot pie is refrigerated pie crust dough. The filling in this pot pie recipe is homemade but simple -- even without cream of chicken soup!
Prep Time45 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dinner, Main Course
Keyword: chicken pot pie recipe, easy chicken pot pie, homemade chicken pot pie, pot pie recipe
Author: Nikki Gladd
2(9-inch) unbaked refrigerated pie crusts
2cupsshredded cooked chicken
1cupsmall diced yellow potatoes(no need to peel)
2medium fresh carrots, peeled and diced
5Tablespoonsunsalted butter, divided
½large yellow onion, chopped
¾teaspoonsalt, plus more to taste
1 ½cupschicken broth(homemade or store-bought)
1egg mixed with 1 Tablespoon water for egg wash
Preheat oven to 400°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 diced 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.
Make Ahead: Assemble the night before and keep in the fridge, or freeze for the day you need it. If frozen, allow to thaw overnight in the fridge. Place refrigerated pie in the oven while it is preheating and bake until cooked and heated through. (Mine requires about 1 hour and 15 minutes of baking time.)
Watch the crust. Once it is golden, cover just the sides loosely with pieces of foil to prevent burning.