This chicken pot pie recipe will amaze anyone who tastes it, giving the impression that you spent hours in the kitchen preparing a delicious homemade dinner. Little do they know, this recipe includes a few clever shortcuts using grocery store items, allowing you to create this comforting meal in a fraction of the time it would traditionally take. As a busy mom to a 19-month-old, this is definitely a win for me.

Unlike some pies that can be too heavy on the pastry and lack filling, this recipe strikes a delightful balance. By only covering the filling with pastry, it results in a lighter, less rich, and buttery texture.

I particularly enjoy this recipe because it includes a generous amount of vegetables in the filling. For me, a pie should be more than just 95% protein with a mere 5% of vegetables. This version ensures a well-rounded and flavorful filling that satisfies both taste and nutritional preferences.

Don’t forget the crucial step of applying an egg wash to the crust before baking. To make a quick and simple egg wash, crack an egg into a small bowl or container. Whisk the egg and 1 tablespoon of water vigorously until the yolk and egg white are well combined. Using a pastry brush lightly brush the egg wash over the surface of your pies before baking. The egg wash will give them a glossy finish and promote browning, resulting in a delightful golden color and a crispy texture.

This recipe has become one of our all-time favorite go-to dinners. It strikes the perfect balance of being quick, easy, and mostly homemade, without compromising on flavor. I can’t wait to see your photos of these golden brown pies. Don’t forget to tag @roxiecappell so I can see your creations.

Chicken Pot Pie

Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Print Recipe Save to Collections Open Collections Pin Recipe

Ingredients

• ▢ 1 pound chicken breast diced
• ▢ 1 cup onion finely chopped
• ▢ 1 cup potato diced
• ▢ 1 ½ cups celery chopped
• ▢ 1 ½ cups carrots sliced
• ▢ 1 cup frozen peas
• ▢ 1 store-bought pie crust
• ▢ 1 can cream of mushroom soup
• ▢ ⅓ teaspoon dried thyme
• ▢ 1 egg

Instructions:

• Preheat your oven to 375°F and set aside the store-bought pie crust to bring it to room temperature, ensuring it’s perfectly pliable when it’s time to work with it.
• Begin by dicing the chicken breast and cooking it in a splash of avocado oil or olive oil. Season with salt and pepper to enhance its flavor. Once the chicken is fully cooked, set it aside in a dish for later.
• In a skillet, sauté the finely chopped onion, celery, potato, and carrots until the onions turn translucent.
• Add the cream of mushroom soup to the skillet, stirring gently over low heat for about 3 minutes. Sprinkle in the dried thyme.
• Now, it’s time to add the frozen peas and the previously cooked chicken to the mixture. Stir everything together, allowing the flavors to meld.
• If your skillet is oven-safe, carefully place the store-bought pie crust on top of the mixture. Press the edges with a fork. Alternatively, transfer the entire mixture into a pie dish before adding the pie crust on top.
• Lightly brush the pie crust with a beaten egg wash.
• Bake the pot pie in the preheated oven until the crust achieves a beautiful golden brown color, usually around 30-35 minutes.
• Once done, remove it from the oven and allow it to cool for 7-10 minutes before serving.