Easiest Chicken Pot Pie
It’s warm, creamy, and packed with tender chicken and hearty vegetables, all wrapped in a golden, flaky crust.
Equipment
- Large Skillet
- Whisk
- Mixing Bowls
- Casserole Dish or Oven-Safe Skillet
- Rolling Pin (Optional)
- Sharp Knife
- Measuring Cups and Spoons
Ingredients
Filling Ingredients
- 2 cups chicken broth
- 1 cup half-and-half (or substitute with heavy cream or whole milk)
- ⅓ cup salted butter
- 1 cup chopped onion
- 1 cup peeled and chopped carrots
- 1 cup chopped celery
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups chopped, cooked chicken (like from a store-bought rotisserie chicken)
- ½ cup frozen peas (no need to thaw)
Instructions
Filling Preparation
- First things first—preheat your oven to 400°F (200°C). Lightly grease a 2-quart casserole dish or a deep-dish pie plate. If you're using an oven-safe skillet, you can cook and bake everything in the same pan (less cleanup!).In a small mixing bowl, whisk together the chicken broth and half-and-half. This combo gives your filling that rich, velvety texture without being too heavy. Set it aside.
- In a large skillet over medium-high heat, melt ⅓ cup of salted butter. Once melted and bubbling slightly, add the onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Sprinkle in ½ cup of all-purpose flour and stir constantly for 1 more minute. This forms a roux, which is essential for thickening the sauce. It should coat the vegetables and absorb the butter without burning—just keep stirring.
- Reduce the heat to medium and slowly pour in your broth and cream mixture, whisking continuously. This helps avoid lumps and ensures a silky consistency. Let it cook for 5 to 6 minutes, stirring often, until the mixture thickens. You’ll notice it turning into a creamy gravy—this is the heart of your pot pie.Make sure it does not boil, or the dairy could curdle. Once thickened, season with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Now, stir in your cooked, chopped chicken and frozen peas. The residual heat will start warming them through while the filling stays perfectly thick and hearty.
Assembling and Baking the Pot Pie
- Carefully spoon or pour the warm filling into your greased casserole dish (or keep it in the oven-safe skillet if that’s what you're using). Use a spatula to smooth out the surface evenly.
- Unroll the refrigerated pie crust and gently lay it over the top of the filling. If it doesn’t quite fit, you can roll it out a bit on a floured surface or just press and shape it to fit the edges of your dish.
- Place the dish in your preheated 400°F oven and bake for 35 to 40 minutes, or until the crust is beautifully golden brown. You may see some bubbling at the edges—that’s a good sign!
- Once out of the oven, allow the pot pie to rest for 10–15 minutes before serving. This gives the filling time to set slightly and makes serving much easier. Plus, it cools just enough to avoid those first-bite burns.