Easy Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food. It’s rich and savory, with tender vegetables and meat. Now, what if I told you there was a guilt-free way for you to enjoy this decadent meal? You have to taste this healthy-ish Chicken Pot Pie recipe that’s full of flavor with only a fraction of the calories.
Homemade Chicken Pot Pie
This Pot Pie is loaded with flavor and tastes like it’s been cooked all day. But I’ll let you in on a secret; it takes less than 30 minutes from start to finish and it’s actually healthier than many other pot pie recipes. You’ll only use one pie crust to keep this recipe light and cut the calories in half. And with pre-made pie crusts, you’ll have another sheet of dough for use later in the week. Who doesn’t love budget-friendly, time-saving, health-conscious recipes?
Weekdays mean juggling kids, work, and a never-ending list of household responsibilities. So take one decision off your plate, and try this recipe. It’s the perfect weeknight meal because it all comes together in one skillet. That means fewer dishes and fast cleanup. From start to finish, dinner will be piping hot on the table in under an hour. Less time spent in the kitchen equals more time spent with your family.
This recipe is so simple to make too. It pairs pre-packaged pie crust with a homemade filling for the best of both worlds. You’ll enjoy that homecooked, from-scratch taste but with the ease and convenience of ready-made products. With make-ahead options, you could cut the time it takes to whip up this recipe to just the 20 minutes it needs in the oven.
How To Make Chicken Pot Pie
- Cook the chicken. Add seasoned chicken breasts to a heavy-bottomed skillet with a bit of olive oil. Cook the chicken for about 6 minutes on each side until done, then remove from the pan and set aside.
- Make a cornstarch slurry. In a separate container, whisk together cornstarch and half and half to create a slurry. Adding this mixture to boiling liquid will work as a thickening agent to make a decadent sauce.
- Sauté vegetables. In the same skillet you cooked the chicken, sauté carrots, onions, and celery until soft and translucent. Then, add the peas and garlic and heat until the garlic is fragrant.
- Incorporate stock, herbs, and spices. Next, add the stock, herbs, and spices into the skillet and stir to combine. Let the filling come to a simmer, and allow the flavors of the vegetables and stock to meld together for a minute or two before moving on to the next step.
- Add chicken and slurry to thicken. Mix the slurry into the stock and veggies, then add the cooked chicken. Simmer the filling on medium-low heat for 5 minutes until the sauce thickens. Once the mixture can coat the back of a spoon, it’s thick enough.
- Top with pie crust. Roll out the prepared pie crust and lay it on top of the filling. Use your fingertips to create an indentation around the circumference of the crust, about 1 inch from the skillet. When you crease the dough, the edges will lift and adhere to the sides of the skillet. This creates an illusion of a pie crust seam (which just might be your favorite part of the whole pot pie). Don’t forget to create slits in the center of the dough for steam to escape when cooking.
- Bake. Place your skillet into a 450°F oven to cook for 15-20 minutes. Once the crust is golden brown and flaky, and the filling is bubbly and hot, you’re ready to dig in.
Tips & Tricks
- Save yourself some time. You can either make the chicken ahead of time or buy a pre-cooked rotisserie chicken from your grocery store. Cook your chicken breasts a day in advance, and store them cut into chunks in an airtight container in the fridge. If you use rotisserie chicken, use all of the meat instead of just the breasts.
- Lean into convenience or go all-out home-cooked. I balanced the pre-packaged pie crust and frozen peas with a homemade sauce and fresh vegetables. However, you could simplify this recipe further by using pre-cut frozen vegetables and canned condensed soup in place of the sauce. On the other hand, if you have the time, you could make your pie crust from scratch or use only fresh vegetables and herbs in the filling.
- Make and freeze. You can make this Chicken Pot Pie filling and freeze it in an airtight container for up to 3 months. Then, when you need a quick and effortless dinner, just defrost the filling, spread it into the skillet, and top with a pre-made pie crust.
Less dishes and more time with family, you’ll love these other delicious one-pot meals!
- One Pot Stuffed Pepper Casserole
- Baked Gnocchi Bolognese Skillet
- Shrimp and Chorizo Skillet Paella
- Maple Mustard Roasted Chicken Thighs with Cranberries and Squash
Get the Recipe: Easy Chicken Pot Pie Recipe
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breast halves
- salt and pepper
- 1/2 red onion, diced
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 4 cloves garlic, minced
- 1 cup fresh or frozen and thawed peas
- 1 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- 2 tablespoons chopped fresh thyme
- 1 3/4 cup low sodium chicken stock
- 1 cup half and half
- 2 tablespoons cornstarch
- kosher salt and fresh ground pepper
- 1 refrigerated pie crust, I use Pillsbury
- 1 skillet
- Preheat oven to 450 degrees.
- In a deep, 8 inch heavy-bottomed skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and add to the skillet.
- Cook the chicken until done and no longer pink in the center, approximately 6 minutes each side. Transfer to a plate and allow to rest until cool enough to handle.
- Cut the chicken into bite sized pieces and set aside. (This can be done while the vegetables are cooking.)
- Whisk together the cornstarch and half and half. Set aside.
- Add the carrots and onion to the skillet. Saute over medium heat until the vegetables have softened. Add the celery and continue to cook until softened. Stir in the garlic and cook for one minute. Add the garlic powder, nutmeg, thyme and stock to the pan stirring to combine.
- Slowly add the half and half continuing to stir until all the ingredients are thoroughly combined. Stir in the chicken and cook until the mixture begins to thicken, approximately 5 minutes. Turn off the heat and season with salt and pepper to taste.
- Roll out one refrigerated pie crust and top the filling with the crust. Using your fingers, press the crust down along the sides of the skillet allowing the edges to face up towards the top of the skillet. Using a knife, cut two 1 inch slits in the center of the crust.
- Bake the pot pie for 15-20 minutes or until the crust is golden brown. Serve immediately.