Name: Easy Chicken Pot Pie
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 6 Tablespoons butter; ½ cup celery (chopped into small pieces); ⅓ cup onion (chopped into small pieces); ½ cup all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 ¼ cups chicken broth; 1 cup milk; 12 oz peas & carrots mix frozen bag; 2 cups cooked rotisserie chicken (chopped into small cubes); 2 9 inch unbaked pie crusts; 1 egg + 1 tablespoon of milk. Mix to make egg wash (optional)

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This Homemade Chicken Pot Pie Recipe is deliciously buttery with a flaky crust and the most luscious chicken and vegetable filling!

A chicken pot pie on a white bowl with a blue napkin on the side and a fork.

My husband says I've spoiled him and he can't eat Chicken Pot Pies anywhere else except mine. Another of his favorite recipes is this Tuna Casserole. So delish!

And I can't blame him since they're pretty darn good!

This is a very basic pie and that simplicity is what makes it so delicious. I could give you the fancy version.....you know, cook your own chicken, make your own pie crust, cut vegetables, etc., but who has time for that these days?

Ingredients

All you need is simple ingredients:

butter
sliced celery
chopped onion
all-purpose flour
kosher salt & pepper
black pepper
chicken broth
milk
A bag of frozen peas & carrots mix
cooked rotisserie chicken
store bought pie crusts
1 egg + 1 tablespoon of milk. Mix to make egg wash optional

All recipe ingredients on a white background board.

How to make Chicken Pot Pie

Preheat oven to 375 degrees
In a saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.

A white skillet sauteing onions, celery in brown butter.

Stir in flour, salt and pepper.
Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.
Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.

A white skillet with the chicken mixture.

Line the bottom of a 9-in. pie pan with one of the pie crust. You can also make them in smaller baking dish for individual pot pies.
Pour the chicken mixture over the bottom pie crust.

Pro Tip: Place the pie pan on a baking tray so that it's easy to remove from the oven once it's baked.

The pot pie placed on top of a baking sheet.

Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape.
Optional: Brush the top with egg wash.

Two small unbaked pot pies on a baking sheet.

Bake for about 40 to 45 minutes or until pastry is golden brown.
Cool for 10 minutes before serving.

two small pot pies on top of a baking sheet.

Instead, I'm giving you my speedy version by using Rotisserie Chicken (my favorite) and pre-made pie-crust.

From start to finish it takes me about 1 hour and 30 minutes (including baking time). Not bad for a Chicken Pot Pie! If you want to make this for a weeknight meal, you could prepare the filling the night before and all you have to do is assemble the pie and bake the next day.

I actually like this method better as it allows the chicken mixture to thicken a little more and it gives it a better consistency. But either way it's delicious!