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A close-up of a baked chicken pie in a pan with a golden crust, partially sliced to show the creamy filling.

Frozen Crust Chicken Pot Pie Recipe

Author: Jessica Haggard
Chicken pot pie starts with a quick stovetop filling and goes into the oven wrapped in a ready-made crust for a hearty dinner in under an hour. The sauce is creamy and packed with tender chicken and vegetables, all baked under a golden, flaky top. It’s straightforward, comforting, and always a hit at family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 523 kcal

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 while baking and make cleanup easy.
  • Brush the top crust with a beaten egg for a glossy, golden finish.
  • 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.
Serve: Serve with salad or steamed veggies, and add mashed potatoes or soup for a cozier meal.
Store: Keep chicken pot pie covered in the fridge for up to 3 days or freeze for up to 2 months, then reheat in the oven until warmed through, uncovering at the end so the crust crisps.

Nutrition

Calories: 523kcalCarbohydrates: 40gProtein: 18gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 67mgSodium: 848mgPotassium: 249mgFiber: 2gSugar: 2gVitamin A: 397IUVitamin C: 1mgCalcium: 61mgIron: 3mg
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