Name: Easy Chicken Pot Pie with Pie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 boneless, skinless chicken breasts (about 1 lb); 1 cup fresh carrots, diced; 1 cup frozen peas; 2 celery stalks, diced; 1 medium onion, chopped; 2 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 store-bought pie crust (9-inch); Salt and pepper to taste

There’s nothing quite like the comforting aroma of an easy chicken pot pie with pie crust wafting through your kitchen. Imagine a flaky golden crust enveloping a creamy mixture of tender chicken and fresh vegetables, all simmered together to create a warm hug in a dish. This recipe isn’t just about food; it’s about creating memories and feelings of home.

Every time I whip up this dish, I’m transported back to my grandmother’s kitchen, where laughter mixed with the sounds of sizzling pans. It’s perfect for chilly evenings or when friends drop by unexpectedly. Get ready for an explosion of flavors that will leave everyone begging for seconds.

Why You'll Love This Recipe

This easy chicken pot pie with pie crust offers effortless preparation while delivering rich, hearty flavors that warm the soul
Its stunning golden crust and colorful filling make it visually appealing on any table
Versatile enough for weeknight dinners or cozy gatherings, it’s sure to become a family favorite
Perfect for using up leftover chicken or veggies!

I remember the first time I served this dish; my kids’ eyes lit up as they took their first bite, declaring it the “best dinner ever.” Their smiles were priceless.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts works well; adjust based on your family size or appetite.
Fresh Carrots: Use vibrant orange carrots for sweetness and color; chop them into small pieces for even cooking.
Frozen Peas: These little green gems add a pop of color and sweetness; no need to thaw before adding.
Celery Stalks: Fresh celery adds crunch and flavor; dice finely to blend seamlessly into the filling.
Onion: A medium onion brings depth to the dish; sauté until translucent for maximum flavor.
Chicken Broth: Use low-sodium broth to control salt levels while keeping the flavors rich and savory.
Heavy Cream: This ingredient adds richness and creaminess; you can substitute with milk if you prefer a lighter version.
Pie Crust: Store-bought makes life easier, but homemade is always a treat if you have the time!
Salt and Pepper: Classic seasonings that elevate every bite; adjust according to taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by chopping your veggies—carrots, celery, and onion—into small pieces. Make sure they are uniform for even cooking.

Sauté the Vegetables: Heat a tablespoon of oil in a large skillet over medium heat. Add onions, carrots, and celery until softened and fragrant, around 5-7 minutes.

Add Chicken and Broth: Toss in diced chicken breasts along with your chicken broth. Stir everything together and let it simmer until chicken is cooked through—about 10 minutes should do!

Create the Sauce: Pour in heavy cream while stirring constantly until thickened slightly. You want it creamy but not too runny—just imagine how luscious it will be!

Add Seasoning: Season generously with salt and pepper to taste. Feel free to get adventurous here—adding herbs like thyme or rosemary can really elevate your pot pie!

Assemble Your Pie: Roll out your pie crust into a baking dish. Pour in that delightful filling you just whipped up! Cover with another layer of crust, seal edges well, and cut slits on top for steam escape.

Now you’re ready to bake! Preheat your oven to 425°F (220°C) and pop that masterpiece in there for 25-30 minutes or until golden brown.

This easy chicken pot pie with pie crust isn’t just food; it’s love served on a plate! Enjoy every bite as you savor not only its deliciousness but also the memories created around the dinner table.

You Must Know

This easy chicken pot pie with pie crust is a comforting classic
Perfect for busy weeknights, it captures the smells and flavors of home-cooked goodness
The flaky crust combined with creamy filling makes every bite a warm hug, bringing smiles to the dinner table

Perfecting the Cooking Process

Start by sautéing your vegetables until they’re tender. Then, cook your chicken until golden brown before adding in your creamy sauce and pie crust for baking.

Add Your Touch

Feel free to swap out vegetables based on what you have; add peas, carrots, or even some corn for a colorful twist that will brighten up your dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 20 minutes to maintain that crispy crust.

Chef's Helpful Tips

For the best flavor, use fresh herbs like thyme or rosemary to elevate your filling
Avoid overcooking the chicken; it should be juicy and tender
When sealing your pie crust, make sure to crimp edges well to avoid leaks during baking

Sometimes I catch myself reminiscing about the first time I made this easy chicken pot pie with pie crust—my friends devoured it while I stood there grinning like a proud parent!

FAQs

FAQ

What can I substitute for chicken in this recipe?

You can easily replace chicken with turkey or even tofu for a vegetarian option.

Can I freeze my easy chicken pot pie with pie crust?

Yes, freeze it unbaked for up to three months. Just remember to cover it well.

How do I know when my pot pie is done baking?

It’s ready when the crust is golden brown and the filling is bubbling around the edges.