A super easy Chicken Pot Pie made with chicken and refrigerated pie crusts. This recipe is perfect for a weeknight meal. Chicken pot pie is the ultimate comfort food and now you can make it at home in under an hour. I got a new gorgeous pie plate from Jefferson Street Ceramics and this was the first dish I made in mine! Make it with me!

What You Need to Make Easy Chicken Pot Pie

• 1 homemade pie crust, (2 disks)
• 6 Tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 10-ounce bag frozen corn and peas
• 1 cup diced celery
• 4 cups cooked chicken, diced or shredded
• 1/2 cup heavy cream
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 cup parsley, finely chopped, plus more to garnish
• 1 egg, beaten for egg wash

My Favorite Pie Plate

My favorite pie plates come from a local company to Utah, Jefferson Street Ceramics. These pie plates are absolutely stunning and are such a statement piece.

They are handcrafted, shaped, molded, glazed, and fired and you can tell they are made with love.

Their pieces are designed and crafted with the at-home chef in mind. All of their made-from-scratch ceramic wares are crafted and finished in-house with their proprietary durable commercial quality stoneware clay and glazes.  

Their custom handmade stoneware is uniquely crafted to hold up to the abuses of high-volume restaurant use. Made from locally sourced, nontoxic, and lead-free clays and glazes, their handmade wares are also dishwasher and microwave safe.

They have beautiful bakeware and dinnerwear. Be sure to check them out and show them some love!

How to Make Chicken Pot Pie

1. Preheat oven to 400°F on convect or 425°F on bake.
2. In a dutch oven or pot, melt butter. Add diced onions and saute over medium heat until soft.
3. Add minced garlic and saute another minute.
4. Then add flour and stir constantly for 2 minutes. Next, add chicken stock then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency.
5. Add celery, frozen carrots, and peas, diced chicken, parsley, heavy cream, salt, and pepper. Stir to combine then remove from heat and cool slightly while you roll out the crusts.
6. Roll 1 chilled pie crust disk into a circle. Carefully transfer it into a pie dish. Spoon the pie filling over the bottom crust.
7. Roll the second disk of pie dough into a circle and place it over the pie filling. Crimp the pie crusts together to seal. Use a sharp paring knife to cut small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
8. Bake for 30-35 minutes or until the top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie.
9. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

Semi Homemade Recipe

Growing up, I loved watching Semi-Homemade with Sandra Lee on Food Network. She was one of my favorites!

I don’t think there is anything wrong with using shortcuts if they make your life easier and make a recipe more simple.

For this recipe, I like to use pre-made pie crusts from the grocery store.

I also used premade frozen diced chicken in this recipe. You could also use rotisserie chicken.

Other quick prepped ingredients you could use is already diced onions and garlic.

If it makes your life simpler and a recipe comes together faster, I say go for it! You do you!

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If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram!  I love to see what you’ve been cooking. It always makes my day!