Chicken Pot Pie with Frozen Crust Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Quick Prep Recipes may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Chicken pot pie made with frozen crust is the shortcut that still gives you all the creamy filling and flaky golden topping you’re craving, but without the hassle of making pastry from scratch. With just 15 minutes of prep and about half an hour in the oven, you’ll have a classic American comfort dish ready to slice into.
When the day runs long, I love having a meal like this to fall back on. It’s quick enough for a weeknight but still feels comforting when I make it on a Sunday with the family. The ready-made crust saves me from rolling dough, yet I still get that cozy smell of pie baking. When it’s on the table, nobody asks how I made it. They just want a slice, and I’m glad it didn’t take me all night!
Why You’ll Love This Recipe
- Only 15 minutes of prep
- Simple ingredients
- Family-sized
- Reliable shortcut
- Hearty and satisfying
How to Make Chicken Pot Pie
You can enjoy chicken pot pie ready in less than an hour, and most of that time it’s in the oven. Just make a simple filling, add it to the crust, and bake until golden.
Scroll to the bottom of this post for a printable recipe card with the full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Butter: Creates the base of the sauce and gives the filling a rich, savory flavor.
- All-purpose flour: Thickens the sauce so it holds the ingredients together.
- Chopped onion: Adds a mild sweetness and depth of flavor to the creamy filling.
- Salt and pepper
- Chicken broth: Forms the flavorful base of the filling.
- Milk: Blends with the broth to create a smooth, creamy texture.
- Cooked chicken: Rotisserie chicken or leftovers will both work perfectly.
- Frozen peas and carrots
- Refrigerated pie crust
Step-By-Step Instructions
Just a few easy steps and this pot pie is ready for the table! A quick stovetop filling, a crust from the fridge, and dinner’s handled.
Step 1: Preheat and prep
Heat the oven to 425 F and set a rack in the center. Place a 9-inch pie pan nearby and keep both crusts from the box chilled until you’re ready to use them.
Step 2: Cook the base
Melt the butter in a medium saucepan over medium heat. Stir in the flour, onion, salt, and pepper. Cook, stirring, until the mixture is smooth and bubbling and the onion softens.
Step 3: Make the sauce
Take the pan off the heat and whisk in the chicken broth and milk until smooth. Return to medium heat, bring to a boil while stirring, and let it boil for 1 minute. The sauce should thicken enough to coat a spoon.
Step 4: Add chicken and vegetables
Stir in the cooked chicken and the frozen peas and carrots until evenly coated. Remove from heat and let the filling sit a minute to settle.
Step 5: Assemble and bake
Fit one crust into the pie pan and spoon in the filling. Top with the second crust, seal and crimp the edges, and cut a few small slits on top for steam.
Set the pie on a sheet pan, bake 30 to 40 minutes until deep golden, then rest 10 minutes before slicing.
Substitutions
Don’t stress if you’re missing something on the list! Here are a few smart swaps that will still give you the same hearty result:
- Butter: Use your preferred cooking fat like ghee, lard, or olive oil if butter isn’t available.
- All-purpose flour: Cornstarch or arrowroot powder can also thicken the sauce.
- Onion: Swap with shallots, green onions, or even a bit of onion powder in a pinch.
- Chicken broth: Vegetable broth or even diluted bouillon cubes work fine.
- Frozen peas and carrots: Use a frozen mixed vegetable blend (like peas, carrots, corn, and green beans) or fresh if you have time to chop and blanch them lightly first.
Expert Tips
- Bake on a sheet pan: Place the pie pan on a lined baking sheet to catch any drips and make cleanup easier.
- Brush with egg wash: A light beaten egg brushed on the top crust gives a glossy, deeply golden finish.
- Try a splash of cream: Swap a little milk for cream to make the filling richer.
- Taste before filling: Adjust salt and pepper in the sauce while it’s still in the pot so the finished pie is seasoned just right.
- Add a pinch of herbs: Dried thyme, parsley, or celery seed give the filling an extra homemade touch.
- Check crust edges: If they start to brown too fast, cover them loosely with foil to keep from burning.
How to Store This Recipe
Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Keep it in the pie pan wrapped with foil or transfer slices to an airtight container to keep the crust from drying out.
For longer storage, freeze the fully baked and cooled pie wrapped tightly in foil for up to 2 months. Reheat leftovers in a 350 F oven until warmed through, or bake from frozen at 375 F, covered with foil, for 30 to 40 minutes, uncovering near the end so the crust crisps.
How to Serve Chicken Pot Pie
Serve chicken pot pie warm from the oven after letting it rest for a few minutes so the filling sets. Slice it like a pie and bring it to the table with a fresh salad like avocado salad or black bean salad or simple steamed veggies. For something extra cozy, serve with buttery mashed potatoes or creamy carrot ginger soup.
More Easy Meals To Try
Frozen Crust Chicken Pot Pie Recipe
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ⅓ cup onion chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 2 cups cooked chicken chopped
- 1 (10 ounces) package frozen peas and carrots
- 1 box refrigerated pie crusts 2 crusts
Instructions
- Heat the oven to 425 °F and set a rack in the center. Place a 9-inch pie pan nearby and keep both crusts from the box chilled until you’re ready to use them.
- Melt the butter in a medium saucepan over medium heat. Stir in the flour, onion, salt, and pepper. Cook, stirring, until the mixture is smooth and bubbling and the onion softens.
- Take the pan off the heat and whisk in the chicken broth and milk until smooth. Return to medium heat, bring to a boil while stirring, and let it boil for 1 minute. The sauce should thicken enough to coat a spoon.
- Stir in the cooked chicken and the frozen peas and carrots until evenly coated. Remove from heat and let the filling sit a minute to settle.
- Fit one crust into the pie pan and spoon in the filling. Top with the second crust, seal and crimp the edges, and cut a few small slits on top for steam.
- Set the pie on a sheet pan, bake 30 to 40 minutes until deep golden, then rest 10 minutes before slicing.
Notes
- Set the pie pan on a lined baking sheet to catch drips and make cleanup easy.
- Brush the top crust with a beaten egg for a glossy, golden finish.
- Use a little cream instead of milk to make the filling richer.
- Taste and adjust salt and pepper while the sauce is still in the pot.
- Add dried thyme, parsley, or celery seed for extra homemade flavor.
- If the crust browns too quickly, cover it loosely with foil.
