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whole baked easy chicken pot pie with golden crust on a wooden table

Easy Chicken Pot Pie

A rich, from-scratch chicken filling topped with a store-bought crust for a faster version of the classic. Ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 55 minutes
Servings: 6
Course: Casserole, Comfort Food, Dinner, Main Course
Cuisine: American, Traditional American
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 3 cups cooked rotisserie chicken shredded
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 store-bought pie crust or puff pastry sheet
  • 1 egg beaten

Method
 

  1. Cook onion, carrots, and celery in melted butter until softened, 6-7 minutes. Add garlic for 30 seconds.
  2. Stir in flour, cook 1 minute, then whisk in broth gradually, followed by milk. Simmer 4-5 minutes until thickened.
  3. Stir in chicken, peas, thyme, vinegar, salt, and pepper. Simmer 2-3 minutes. Taste and adjust seasoning.
  4. Pour filling into a pie dish. Top with crust, trim and crimp edges, and cut steam vents.
  5. Brush with egg wash and bake at 400°F for 25-30 minutes until golden and bubbling.
  6. Rest 5 minutes before serving.

Notes

Storage note: Refrigerate up to 4 days; freezes reasonably well for up to 2 months.
Allergen note: Contains dairy, gluten, and egg.
Notes: Taste and adjust the filling’s seasoning before it goes under the crust.