Easy Chicken Pot Pie with Store Bought Crust

A slice of chicken pot pie made with store bought crust on a plate.

5 from 1 vote

Easy Chicken Pot Pie with Store Bought Crust

This hearty chicken pot pie with store bought crust is a cozy and delicious recipe that is made easier by using store bought crust and frozen mixed veggies.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Author: Dominique

Equipment

1 deep dish pie pan

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

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.

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.

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