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This hearty chicken pot pie with store bought crust recipe is a cozy and delicious dish that is made easier by using store bought crust and frozen mixed veggies. It is creamy, flaky and comforting.
I am sharing my go-to double crust chicken pot pie recipe today. I have made it this way for years and years. It has the best creamy filling full of green beans, corn, carrots, broccoli, potatoes and chicken. You read that right, broccoli and potatoes! Trust me, it just works.
The pot pie filling is surrounded by two store bought crusts. This makes things a bit easier. You get a golden flaky top, with a rich savory filling, but without spending hours in the kitchen. It’s the ultimate comfort food that is perfect for busy weeknights, family gatherings and everything in between.
I usually pair this chicken pot pie with a side of lemon salad, and roasted asaragus. I then sprinkle balsamic vinegar and blue cheese on top of the pot pie before serving it. The flavor combination is SO good.
What makes this chicken pot pie great
- Quick and easy. You get all the comfort of homemade chicken pot pie but in less time and with less work, thanks to the store-bought pie crusts. Try my easy apricot tart for another recipe that uses store-bought crust.
- Make-ahead and freezer-friendly. This recipe can be made ahead or frozen for later, which makes it great for meal prep or busy weeknights.
- Customizable. You can use rotisserie chicken or leftover turkey instead of the chicken breast in the recipe. You can also change it up and use your favorite veggies. You can also make this dairy-free or gluten-free!
- Delicious comfort food. The chicken pot pie filling is creamy and flavorful and full of chicken, veggies, and a creamy sauce. It is surrounded by a flakey crust.
- Great leftovers. This recipe makes wonderful leftovers. Just pop your leftovers in the fridge enjoy the next day for lunch or dinner.
Recipe ingredients
- Frozen or refrigerated pie crusts– You need to make sure that your package comes with two of them. One will go on the bottom of the pan and one will go on top. I prefer pie crusts made with real butter, like the Trader Joes pie crusts.
- Chicken breast– you’ll need less than a pound, that will be cut up into bite sized pieces.
- Fresh or frozen broccoli– I know broccoli isn’t typical in chicken pot pie, but I just love it and always add it.
- Potatoes– again, potatoes aren’t usually in chicken pot pie but I always add it in because it gives great texture and flavor. Don’t knock it till you try it!
- Frozen mixed vegetables– these usually include carrots, peas, corn and grean beans.
- Milk and Butter– these are used to make the creamy chicken pot pie sauce.
- Flour– regular flour is used to thicken the sauce.
- Salt, pepper, dried rosemary, dried thyme, onion powder, garlic powder, nutmeg– these herbs and spices are used to season the chicken and the sauce in this pot pie.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of chicken breast, you can use leftover rotisserie chicken or turkey breast.
- Add or omit the veggies you like or dislike. Cauliflower works great here because it is creamy. Mushrooms, leeks, and butternut squash are also good options.
- Instead of milk and butter, you can use almond milk and dairy-free butter for a dairy-free alternative.
- Add or omit the herbs and spices you like or don’t like. Sage or cayenne powder could add a different flavor.
Step by step instructions
Step 1: Boil your broccoli and potatoes in water until cooked through. While they are cooking, cook your chicken with thyme, rosemary, garlic powder and onion powder in a pan.
Step 2: Melt the butter. Then add the flour and mix until it clumps up.
Step 3: Add milk to the butter and flour clumps and whisk until desired thickness is reached.
Step 4: Add thyme, rosemary, nutmeg, salt, pepper and garlic powder to the sauce.
Step 5: Add the cooked chicken, boiled potatoes, boiled broccoli, and frozen veggies to the sauce and mix.
Step 6: Place one of the pie crusts into the deep dish pie pan and push the edges into the pan with a fork.
Step 7: Pour the chicken pot pie mixture into the pie crust lined pan.
Step 8: Place the second pie crust on top of the mixture and crimp the edges into the pan, connecting it to the pie crust underneath it. Cut slices into the top of the pot pie with a knife.
Step 9: Bake until golden.
Expert Tips
- If you are using frozen pie crust, make sure to defrost it the night before it.
- If your pie crust rips, don’t worry, it is easy to fix. Just pinch the dough back together with your fingers.
- If you are using fresh veggies, sautee or boil them until soft. If you are using frozen veggies, you don’t need to do that. Just throw them into the pot pie sauce frozen.
- Make sure the sauce is thick enough. There is a balance between it being too thick or too thin. I prefer it on the thicker side. To make sure you get it right, only add one cup of milk, whisk, then add another cup of milk and whisk until it has thickened. Then add 1/2 cup of milk and whisk again. If you find the sauce too thick then add one last 1/2 cup of milk (3 total). You should not need more than 2.5-3 cups of milk for this recipe. The sauce should cover a spoon and you should be able to see marks in the sauce when you move your whisk through it.
- Don’t forget to cut slits into the top of the pot pie. This allows steam to escape and prevents the crust from getting soggy while baking.
- Let the chicken pot pie rest after baking. Let it rest 15- 20 minutes. Otherwise the inside of it will be too liquidy.
- How to serve. Serve with a side salad or by itself. I love the flavor combination of balsamic vinegar and blue cheese with this pot pie. So I either make a balsamic vinegar dressing based salad with blue cheese in it and serve it along side the pot pie OR I sprinkle balsamic vinegar and blue cheese on top of the pot pie before serving it.
Make ahead, storage, and freezing instructions
How to make ahead. You can assemble the pot pie ahead of time and store it in the fridge (unbaked) for up to 24 hours. When ready to bake, add a few extra minutes to the cook time to ensure the filling heats all the way through.
How to store. Let the chicken pot pie cool completely before storing. Cover the pie pan with aluminum foil or plastic wrap, or put the leftovers into an airtight container. Store in the fridge for up to 4 days.
How to freeze. You can freeze chicken pot pie either baked or unbaked:
Baked: Let the baked chicken pot pie cool completely, then wrap or portion it into airtight containers before freezing for up to 3 months.
Unbaked: Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, put it straight in the oven (no need to thaw) and add about 15–20 extra minutes to the baking time.
Recipe FAQs
Yes! I have made this exact recipe dairy-free before. Just use a non-dairy butter and almond milk. The consistency of the inside is practically the same. Also make sure your pie crust is dairy-free. Pillsbury refrigerated pie crusts is dairy-free.
Yes again. Just make sure to buy a gluten-free pie crust. Then use gluten-free flour to thicken the sauce.
Yes! This makes things even easier. Cut the chicken into bite sized pieces. You’ll need about 1.5-2 cups of it for this recipe.
Other chicken recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Easy Chicken Pot Pie with Store Bought Crust
Equipment
Ingredients
- 1 package store bought pie crusts, (frozen or refrigerated, should come in a pack of 2)
- 3/4 lb chicken breast
- 1 1/2 cups chopped broccoli
- 2 1/2 cups diced potatoes
- 1 1/2 cups frozen mixed vegetables, ( this usually includes carrots, peas, green beans and corn)
- 3 Tablespoons butter
- 1/2 cup flour
- 2 1/2 cups milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- 3/4 teaspoon dried rosemary, divided
- 3/4 teaspoon dried thyme, divided
- 1/2 teaspoon onion powder
- 3/4 teaspoon garlic powder, divided
- 1/4 teaspoon ground nutmeg
Instructions
- If your pie crust is frozen, make sure to defrost it.
- Preheat the oven to 375 degrees F.
- Boil water in a large pot and add the diced potatoes and chopped broccoli. Cook for about 12 minutes. (Drain and set aside when done)
- While the potatoes and broccoli cook, cut the chicken into bite sized pieces. In a large frying pan over medium heat, add the chicken and some olive oil. Top the chicken with 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Cook for 5-7 mins, mixing every so often until the chicken is cooked through, then set it aside.
- In a large sauce pan over medium heat, melt the 3 Tablespoons of butter. Add 1/2 cup of flour and mix with a whisk or fork until it all clumps together. Add 1 cup of milk and whisk until the mixture thickens. Add another cup of milk and whisk again. Add 1/2 cup of milk and whisk. The sauce should be thick. If it is too thick add a little bit more milk. Remove the pan from heat. Add 1/4 teaspoon nutmeg, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 1 1/2 teaspoons salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon garlic powder to the sauce and mix. Add the cooked chicken, boiled potatoes, boiled broccoli, and frozen mixed veggies to the sauce and mix.
- Place one of the pie crusts into a 9 inch deep dish pie pan thats 1.5- 2 inches deep. Push the top edges of the crust down into the dish with a fork. Pour the chicken and veggie pot pie mixture into the crust. Top with the second pie crust. Crimp the pie crust down, to connect it to the pie crust already in the dish to seal the edges. Use a knife to gently cut a few slits into the top of the pot pie.
- Bake for 45 minutes, until golden. Let cool for 10-20 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken pot pie comes together in about an hour. My family loves eating it on the weekend for cozy vibes. Enjoy!