Easy Chicken Pot Pie

I’ve told you that the fall makes me crave comfort foods? Unsurprisingly, that continues straight through the winter.  What I want is something that will warm me from the inside out when the days are short, grey and cold.  While chili is my go-to in the fall in the winter it’s chicken pot pie hands down.  

Like my chili my chicken pot pie is an easy weeknight recipe.  Nothing fancy going on here.  Just a tasty dinner.  Another thing that makes this recipe so great?  You can make it anytime during the day.  When dinnertimes rolls around pop it back in the oven to reheat.  You’re all set. Comes in super handy on those days you and the kids come home exhausted and starving from soccer, ballet, piano, [insert your kid’s activity here].  Not that this ever happens around here . . . 

Side Note: I always have energy to make dinner at the beginning of the day.  At the end? Not so much.  We should really think about moving dinner to earlier in the day.  Just sayin’.

My chicken pot pie recipe is a little unorthodox in that I like to use two pie crust, a top and bottom, rather than just a topper of pie crust or puff pastry.

My kids love crust.  For them it’s the best part of any pie.  Any left over crust in the pan?  All manner of injustice is dug up as they justify who is “owed” the final morsels.  It is both pathetic and impressive all at once.  

Chicken Pot Pie filling in bowl with Pie Crust

I don’t have quite as strong feelings about crust as my kids but I think its crucial in any pie to get the right filling to crust ratio.  Too much crust?  Dry and bleh.  Too little crust?  Tastes more like croutons in soup rather than pie.   This recipe is packs tons of vegetables and chicken in a delicious sauce between two crusts.  The crust to filling ratio in this chicken pot pie is on point.

Uncooked Pie crust

As I’ve said before, if you want to make you own pie dough go for it.  Whatever blows up your skirt.  For me a weekday dinner means pre-made pie dough all the way.  I recently tried Trader Joe’s pre-made dough and was pretty impressed.  Just the right amount of crumble and dotted with visible bits of butter it could easily pass for home made.  So in the future if you come to my house and I serve you some kind of pie with dough I claim I made from scratch?  Check the garbage can ’cause there could be some Trader Joe’s boxes in there. . . 

Slice of Chicken Pot Pie on plate with fork

I talked about the filling to crust ratio but let’s talk about this pie’s filling.  It is winter comfort food personified.  Just thinking about it makes me feel warm and cozy.  Can chicken can ever make you feel warm and cozy? I say yes. 

This filling has got chunks of chicken – no hunting for it here – and a litany of tender-crisp veggies.  The sauce tying it all together?  A yummy creamy well- seasoned delight with just the right hint of tangy flavor.

Next time you can’t think of what to make for dinner. Try this one. I promise it won’t disappoint. 

Chicken Pot Pie with Pie Server

Easy Chicken Pot Pie

  • Author: closeenoughcook


This easy chicken pot pie is the perfect weeknight comfort food.  Packed with chicken and vegetables in a delicious sauce my family requests this pie often.  Try it once and I promise yours will too.

Adapted from The Williams Sonoma Collection: Chicken



1 cup carrots, peeled and sliced

1 cup frozen peas

1 cup frozen corn kernels

2 tbsp unsalted butter

1 1/4 lbs. skinless boneless chicken breast

1/2 medium onion, small dice

1 1/4 cups chicken stock

3/4 dry white wine

1/2 cup whole milk

1 tbsp cream

1 tsp fresh thyme leaves 

1 egg

2 9-inch pie crusts


  1. Preheat oven to 400 degrees
  2. In a small saucepan bring 1 cup of water to boil.  Add carrots and cook until tender crisp. Drain and set aside.
  3. In a large skillet over medium-high heat melt the butter. 
  4.  Season chicken with salt and pepper. Add chicken to skillet and cook until it begins to brown (approx. 6 minutes).
  5. Add diced onion and cook until translucent (approx. 3 minutes).
  6. Add flour to the skillet and stir well.  Allow flour to cook for approx. 1-2.
  7. Add stock, wine, milk, cream to skillet.  Seasons with salt and pepper and bring to simmer.
  8. Add peas, corn and carrots and let mixture simmer with lid on low heat until sauce has thickened (approx. 10-15 minutes).
  9. Remove from heat and add thyme leaves.
  10. Transfer mixture to pie pan lined with one of the pie crusts.
  11. Top with second pie crusts and crimp edges of two crusts together. 
  12. Separate egg yolk from white and mix egg yolk with a splash of water.
  13. Brush egg mixture on pie crust.
  14. Cut two slits in top of crusts to allow steam to vent.
  15. Top with coarse salt (optional) and bake until crust is golden brown (approx. 30-35 minutes).
  16. Allow to cool for approx. 15 minutes before serving 

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