Seriously Easy Chicken Pot Pie

Ingredients

• 2 lb Chicken Breast (boneless, skinless, cut into 1‑inch cubes)
• 2 Carrots (peeled and diced)
• 2 Celery Stalks (diced)
• 1 Yellow Onion (medium, diced)
• 1 cup Frozen Peas (thawed)
• 4 Tbsp Unsalted Butter (cut into pieces)
• 1/3 cup All-Purpose Flour (for roux)
• 2 cup Chicken Broth (low‑sodium)
• 1 cup Whole Milk (for a creamy sauce)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper (freshly ground)
• 2 Store‑Bought Pie Crust (13‑inch double crust, thawed)
• 1 Egg (beaten, for egg wash)

Instructions

1. Cook the Chicken

   Heat 2 Tbsp butter in a large skillet over medium heat. Add the cubed chicken, season with a pinch of salt and pepper, and sauté until just cooked through, about 5‑6 minutes. Transfer to a mixing bowl.

   Time: PT7M

2. Sauté Vegetables

   In the same skillet, add the remaining 2 Tbsp butter. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

3. Make the Roux

   Sprinkle the flour over the softened vegetables and stir to coat. Cook for 2 minutes, stirring constantly, to eliminate raw flour taste.

   Time: PT2M

4. Create the Creamy Sauce

   Gradually whisk in the chicken broth, followed by the milk, until the mixture is smooth. Bring to a gentle simmer and let thicken, about 5 minutes.

   Time: PT5M

5. Combine Filling

   Return the cooked chicken to the skillet, add thawed peas, and season with the remaining salt and pepper. Stir to combine and remove from heat. Let the filling cool to room temperature, about 10 minutes.

   Time: PT10M

6. Prepare the Pie Crust

   On a lightly floured surface, roll one sheet of pie crust to fit the bottom of the 9‑inch pie dish. Gently press into the dish, trimming any excess.

   Time: PT5M

7. Assemble the Pie

   Pour the cooled filling into the crust-lined dish, spreading evenly. Roll the second crust sheet and place over the filling. Trim excess dough, crimp the edges to seal, and cut a few steam vents on top.

   Time: PT8M

8. Freeze Before Baking

   Cover the assembled, unbaked pie tightly with plastic wrap, then a layer of aluminum foil. Place in the freezer for at least 2 hours (or up to 1 month) before baking.

   Time: PT5M

9. Bake from Frozen

   When ready to serve, preheat the oven to 375°F (190°C). Remove the foil, keep the plastic wrap off, and bake the frozen pie for 45 minutes, or until the crust is golden brown and the filling is bubbling.

   Time: PT45M

   Temperature: 375°F

10. Rest and Serve

    Allow the pie to rest for 10 minutes before slicing to let the filling set.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

38 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: rotisserie chicken, shredded, turkey breast
• Instead of Carrots: parsnips, sweet potatoes (small dice)
• Instead of Celery Stalks: fennel stalks, green bell pepper (small dice)
• Instead of Yellow Onion: white onion, shallots
• Instead of Frozen Peas: fresh peas, corn kernels
• Instead of Unsalted Butter: margarine, olive oil (for sauté)
• Instead of All-Purpose Flour: whole‑wheat flour, gluten‑free flour blend
• Instead of Chicken Broth: vegetable broth, water with bouillon cube
• Instead of Whole Milk: half‑and‑half, non‑dairy milk (e.g., oat)
• Instead of Salt: soy sauce (use less)
• Instead of Black Pepper: white pepper
• Instead of Store‑Bought Pie Crust: homemade pastry dough, flaky puff pastry
• Instead of Egg: milk wash, cream wash

Equipment Needed

• Large Skillet
• Saucepan
• Mixing Bowl
• Rolling Pin
• 9‑inch Pie Dish
• Pastry Brush
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Cooking chicken just until done to avoid dryness.
• Making a proper roux to thicken the sauce.
• Cooling the filling before assembling to prevent soggy crust.
• Sealing the crust edges tightly to avoid leaks during baking.

Chef Tips from the Video

• Use rotisserie chicken for extra flavor and to cut prep time.
• Add a pinch of fresh thyme or rosemary to the sauce for an aromatic boost.
• For a flakier crust, brush the bottom with a thin layer of melted butter before adding the filling.

Troubleshooting

Storage

Refrigerator: Store leftover baked pie in an airtight container for up to 3 days.

Freezer: Unbaked, assembled pies freeze well for up to 2 months. Re‑wrap tightly if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cool the filling completely before assembling to keep the crust crisp.
• Wrap the assembled pie tightly in plastic wrap and foil to prevent freezer burn.

Frequently Asked Questions