Easiest Chicken Pot Pie Ever
User Reviews
4.9
Easiest Chicken Pot Pie Ever
Description
The Easiest Chicken Pot Pie Ever recipe centers on a creamy filling made from sautéed onions, carrots, and celery thickened with flour and blended with chicken broth and half-and-half. Adding tender, cooked chicken and frozen peas provides texture and protein. This filling is enclosed within a ready-made pie crust that crisps up golden during baking at 400°F. The pie rests before serving, allowing the filling to set for easier slicing and a better balance of textures.
The flavor balances a savory chicken base with the subtle sweetness of carrots and peas. The crust adds a flaky, buttery complement to the creamy interior. This method lets home cooks achieve a comforting, traditional pot pie without making crust or broth from scratch.
Ideal for family dinners or meal prep, this pot pie is filling and hearty. It pairs well with fresh salad or steamed green vegetables to lighten the meal. The recipe can be assembled ahead and baked from frozen, providing flexibility for busy schedules.
You can freeze the assembled but unbaked pot pie up to three months. When baking from frozen, cover it initially with foil and bake before removing the cover to brown the crust. The filling simmers gently on the stovetop until just thickened before baking, ensuring a smooth, creamy texture within the crispy crust.
Ingredients
- 2 cups chicken broth
- 1 cup half-and-half (or sub with heavy cream or whole milk)
- ⅓ cup butter salted
- 1 cup onion chopped
- 1 cup carrot peeled and chopped
- 1 cup celery chopped
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 cups chicken such as the meat from a store-bought rotisserie chicken, chopped, cooked
- ½ cup pea not thawed, frozen
- 1 pie crust from a 14.1 ounce box, refrigerated
Instructions
- Preheat oven to 400°F. Grease a 2-quart casserole dish or deep-dish pie plate; set aside (or you can use a 2-quart oven-proof skillet). In a separate bowl, whisk together chicken broth and half-and-half. Set aside. Melt butter in a large skillet over medium-high heat. Add onion, carrot, and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and stir in the chicken broth mixture. Continue cooking over medium heat, stirring regularly, until thick (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.
- Transfer the mixture to the prepared baking dish (or leave in the oven-safe skillet). Top with the pie crust, sealing and fluting the edges as desired. Cut slits into the top of the crust to allow the steam to escape.
- Bake in a 400°F oven for about 35-40 minutes, or until the crust is golden brown.
- Let the pot pie rest for 10-15 minutes before serving.
Notes
- You can assemble the pot pie completely in advance and freeze it for up to 3 months before baking.
- When baking from frozen, cover the pie with foil and bake at 400°F for 30 minutes, then uncover and bake for an additional 30-35 minutes until golden and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 4449 kcal
% Daily Value*
| Serving | 1/6 of the pie | |
| Calories | 444.9kcal | 22% |
| Carbohydrates | 32.3g | 11% |
| Protein | 25.9g | 52% |
| Fat | 24.1g | 37% |
| Saturated Fat | 12.9g | 65% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 7.9g | 40% |
| Cholesterol | 102.1mg | 34% |
| Sodium | 833.6mg | 35% |
| Potassium | 482.9mg | 10% |
| Fiber | 2.2g | 9% |
| Sugar | 4.7g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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