Use refrigerated pie crusts for this otherwise all-homemade and quick version of Chicken Pot Pie.
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4.8 from 5 votes

Semi-Homemade Chicken Pot Pie

Use refrigerated pie crusts for this otherwise all-homemade and quick version of Chicken Pot Pie.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 6 -8 servings


  • 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


  • 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 saut√© 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 with pieces of foil to prevent burning.
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