This Chicken Pot Pie is made with a store-bought pie crust and a thick and creamy filling of chicken and vegetables, then baked to golden perfection. The perfect comfort food dinner!
- Medium skillet
- 9-inch pie plate
- 3 Tbsp butter
- 2 large carrots, peeled and diced
- 10 Little Potatoes, diced
- 1/2 medium onion, finely diced
- 1 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 3 Tbsp all-purpose flour
- 2 cups chicken, cooked and chopped
- 1 cup low sodium chicken broth
- 1 cup frozen peas
- 2 refrigerated pre-made pie crust
In a medium skillet, melt butter and add carrots, potatoes, onion, and celery. Cook, stirring often, over medium heat, until nearly tender, about 10 to 15 minutes.
Stir in garlic, salt, parsley, thyme, and pepper and cook for one minute.
Stir in flour until no white can be seen.
Add chicken, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Set aside while you prepare the crust.
Preheat oven to 400 °F.
Roll out one pie crust on a lightly floured surface and press into the bottom and up the sides of a 9-inch pie plate.
Pour filling into bottom pastry.
Roll out top pastry and place on top of the filling, pressing the edges to seal top and bottom crusts together. Fold excess pastry underneath and crimp with a fork or as desired. You can also trim the excess pastry, but a thicker edge won't burn as quickly. Make several slits in the top of the pastry with a knife to allow steam to escape.
Bake at 400 °F for 35 to 45 minutes, until pastry is golden brown, covering the edges if they brown too quickly. Let cool for 10 to 15 minutes before serving for easier slicing (optional).