There’s something magical about the aroma of a bubbling chicken pot pie wafting through your home. As the crust turns golden brown, you can’t help but feel an overwhelming sense of comfort and nostalgia. It’s like being wrapped in a warm blanket while sipping hot cocoa on a snowy day. This easy chicken pot pie with pie crust is not just a dish; it’s a hug in food form that brings back memories of family gatherings and cozy evenings.
Whenever I whip up this classic dish, I’m transported back to my childhood kitchen, where my mom would hand me a rolling pin and share her secret techniques. The anticipation builds as the flavors meld together, and trust me, every bite is worth the wait. Whether you’re having a casual weeknight dinner or hosting friends for game night, this dish is guaranteed to impress and satisfy.
Why You'll Love This Recipe
- This easy chicken pot pie with pie crust is incredibly simple to make while packing a punch of comforting flavors
- It’s visually appealing with its golden crust and colorful veggies, making it perfect for any occasion
- You can customize the filling based on what’s in your fridge, which adds versatility to this delightful dish
- Finally, it’s a quick one-pot meal that saves time on cleanup!
One time, I prepared this chicken pot pie for a cozy movie night with friends, and they were practically fighting over the last slice. The laughter and compliments made my heart swell with joy.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Boneless, Skinless Chicken Breasts: Use about 3-4 breasts for sufficient filling; adjust based on your crowd size.
Frozen Mixed Vegetables: A blend of carrots, peas, and corn works perfectly; no chopping needed!
Pie Crusts: Store-bought saves time; look for ones that are flaky and golden when baked.
Chicken Broth: Choose low-sodium for better control over saltiness in your filling.
Heavy Cream: Adds richness; don’t skimp on it if you want that creamy goodness.
Onion: Dice one medium onion for depth of flavor; sauté until soft and aromatic.
Garlic: Fresh minced garlic adds zest; use 2-3 cloves depending on your love for garlic.
Thyme & Rosemary: Fresh herbs elevate flavor; if using dried, half the amount will suffice.
Salt & Pepper: Basic seasonings that make all the difference—don’t forget them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat oven to 425°F (220°C). This ensures even baking and that golden crust we all crave.
Sauté Aromatics: In a skillet over medium heat, add olive oil and sauté diced onions until they turn translucent and fragrant. Toss in minced garlic next until aromatic.
Add Chicken & Broth : Stir in cubed chicken breasts along with chicken broth. Cover and let simmer until chicken is cooked through—about 10 minutes should do it.
Add Cream & Vegetables : Once the chicken is cooked, stir in heavy cream and frozen mixed vegetables. Add thyme, rosemary, salt, and pepper to taste—let those flavors mingle!
Prepare Pie Crusts : Roll out one pie crust into a 9-inch pie dish. Pour your savory filling inside before topping it off with another crust. Crimp edges tightly to seal in all that goodness.
Bake Until Golden : Brush the top crust with an egg wash for extra shine if desired. Bake at 425°F (220°C) for about 30-35 minutes or until the crust turns golden brown.
Now sit back as you wait for that delicious aroma to fill your kitchen!
Serve up slices of this easy chicken pot pie with pie crust alongside a fresh salad or some warm bread—and watch your friends’ faces light up with delight!
You Must Know
- This easy chicken pot pie with pie crust is a hug in a dish; it’s comforting and delicious, perfect for chilly evenings
- The flaky crust and savory filling create a delightful experience that warms your heart and home
- Don’t forget to share it with loved ones!
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant; then add cooked chicken. While the chicken simmers with veggies, prepare the pie crust. This sequence ensures every bite bursts with flavor.
Add Your Touch
Feel free to swap vegetables like peas or carrots with your favorites. Experiment with herbs like thyme or rosemary to elevate flavors. Let your creativity shine through in this classic dish.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F until heated through, ensuring that the crust remains crispy and delightful.
Chef's Helpful Tips
- Use pre-cooked chicken for a quicker meal prep; it cuts down on cooking time significantly
- Choosing fresh vegetables adds vibrant colors and textures, making your dish more appealing
- Always season properly; taste as you go to ensure balanced flavors throughout the pot pie
Sharing a pot pie after a long day always sparks joy among friends; their smiles make the effort worthwhile! It’s one of those dishes that brings everyone together around the table.
FAQ
What type of chicken is best for easy chicken pot pie with pie crust?
Rotisserie chicken works wonderfully, saving time while adding delicious flavor to your dish.
Can I freeze easy chicken pot pie with pie crust?
Yes! Freeze before baking for up to three months; thaw overnight before cooking.
What are good side dishes to serve with easy chicken pot pie with pie crust?
A fresh salad or steamed veggies complement this hearty dish perfectly, balancing flavors nicely.
Easy Chicken Pot Pie with Pie Crust
Indulge in the comforting flavors of this easy chicken pot pie, where tender chicken, colorful veggies, and a flaky crust come together for a warm hug in every bite. Perfect for family dinners or cozy gatherings, this dish is not just a meal; it’s a nostalgic journey back to cherished moments. With simple ingredients and straightforward preparation, you can create a hearty one-pot wonder that will impress everyone at the table.
- Total Time: 55 minutes
- Yield: Serves 8
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 2 store-bought pie crusts
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet over medium heat, sauté diced onions in olive oil until translucent. Add minced garlic and cook until fragrant.
- Stir in cubed chicken and chicken broth. Cover and simmer for about 10 minutes until chicken is cooked through.
- Mix in heavy cream and frozen mixed vegetables. Season with thyme, rosemary, salt, and pepper.
- Roll out one pie crust into a 9-inch pie dish. Pour the filling inside and cover with the second crust. Seal edges tightly.
- Bake for 30-35 minutes or until the crust is golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 157g)
- Calories: 325
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
