How To Make Easy, Classic Chicken Pot Pie
Our easiest-ever chicken pot pie starts with grocery store shortcuts, but doesn't skimp on flavor.
Serves4 to 6
Tucking into a warm chicken pot pie is one of winter’s greatest pleasures. Under a layer of golden, buttery pie crust lays tender chicken and sweet vegetables in a rich gravy, making each bite pure delight.
You know what isn’t quite as delightful? Doing a ton of dishes after making every bit of your pie from scratch. Instead, outsource the prep using grocery store shortcuts, so you can have pot pie in about an hour and dirty just one mixing bowl. Here’s how to make the easiest chicken pot pie ever.
Why Make This Chicken Pot Pie?
- Quicker prep: Instead of making pie crust from scratch, poaching chicken breasts, and sautéing fresh vegetables, we’re using store-bought pie crust, a rotisserie chicken, and frozen, pre-chopped vegetables. Including baking time, this pot pie only takes an hour-and-a-half — and dirties just one mixing bowl.
- Classic flavor: Shortcutting the prep doesn’t mean we skimped on any classic components. This recipe still delivers the pot pie you crave, with a double crust, plump chicken, lots of veg, and plenty of gravy.
- Foolproof filling: No one wants a watery gravy. Multiple rounds of testing landed us with the perfect ratio of vegetables, cooking liquid, and flour, resulting in a thick and creamy gravy that coats the chicken and veggies.
How Do You Build the Best, Easiest Gravy for Chicken Pot Pie?
Instead of cooking the filling in a sauté pan, we’re using a mixing bowl and the microwave for a no-cook roux. You’ll start by melting butter in the bowl, adding the chicken and dried seasonings and tossing to coat, sprinkling in the flour, then stirring in the frozen vegetables. (The cold veggies are added last to prevent the flour and butter from clumping.) Then, you’ll transfer the mixture into your pie plate, which you’ve lined with the bottom crust.
Because the gravy cooks inside the pie as it bakes, it’s best to add the milk and broth just before topping the pie to prevent sogginess. If you want to assemble the pie in advance, you can pour the liquids through a vent hole just before baking.
Before you place the top crust on top, use a small biscuit cutter or paring knife to make six 1-inch rounds in the dough. These large steam vents allow excess moisture from the frozen vegetables escape, preventing a watery gravy.
How Should You Serve Chicken Pot Pie?
Don’t be tempted to cut into the pie while it is steaming hot. The gravy will finish thickening as it cools, so give the pie 15 to 20 minutes to rest before you serve it. Don’t worry — it will still be hot after that rest, and just as hearty and satisfying.
Slice with a chef’s knife, then transfer pieces to plates using a pie server or large serving spoon.
How To Make Chicken Pot Pie
Our easiest-ever chicken pot pie starts with grocery store shortcuts, but doesn't skimp on flavor.
Serves4 to 6
Nutritional Info
Ingredients
- 1 (14- to 16-ounce) package
prepared pie crusts (2 pie doughs in package), thawed if frozen
- 4 tablespoons (1/2 stick)
unsalted butter
- 4 cups
chopped, cooked chicken (from a 3- to 4-pound) rotisserie chicken
- 1 teaspoon
kosher salt
- 1 teaspoon
onion powder
- 1 teaspoon
garlic powder
- 1 teaspoon
dried thyme
- 1/4 cup
all-purpose flour
- 1 (10-ounce) bag
frozen peas and carrots (do not thaw)
- 1 cup
whole milk
- 3/4 cup
low-sodium chicken broth
- 1 tablespoon
Dijon mustard
Equipment
9-inch standard pie plate
Large microwave-safe bowl
Measuring cups and bowls
Instructions
Heat the oven and line a 9-inch pie plate. Arrange a rack in the middle of the oven and heat to 375°F. Unroll one of the pie doughs and transfer to a 9-inch standard pie plate. (Keep the other crust in the refrigerator for topping the pie later.) Press the dough into the bottom and up the sides of the pie plate. Refrigerate while you prep the filling.
Melt the butter. Place the butter in a large microwave-safe bowl and microwave on the HIGH setting until melted, 45 seconds to 1 minute. (Alternatively, melt the butter in a small saucepan on the stove and then pour it into a large bowl.)
Mix up the filling. Add the chicken, salt, onion powder, garlic powder, and thyme, and stir to coat the chicken in the butter and seasonings.
Add the flour and toss to coat. Sprinkle the flour over the chicken and stir to coat.
Add the frozen vegetables and transfer the filling to the pie plate. Add the frozen vegetables and stir to combine. (Adding the frozen vegetables now prevents the flour and butter from clumping.) Pour the filling into the prepared pie crust and spread into an even layer.
Prepare the other piece of pie dough. Unroll the second pie dough and use a round cutter or paring knife to cut 7 (1-inch-wide) vent holes in the dough.
Add the cooking liquids and top pie crust. Whisk the milk, chicken broth, and Dijon mustard together in a medium bowl, then pour over the filling. Lay the second piece of pie dough over the filling and crimp the edges to seal tightly.
Bake for 60 to 75 minutes. Place the pie on a baking sheet. Bake until the filling is bubbly and the crust is deeply browned, 60 to 75 minutes.
Cool for 10 minutes before serving. Cool the pot pie on a wire cooling rack for 15 to 20 minutes before slicing and serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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