Truly one of the coziest and comforting foods, this Chicken Pot Pie is warm, savory and flavorful. Almost entirely made from scratch — this dish is full of a savory gravy filling, loaded with fresh cooked veggies and topped with the flakiest, buttery crust. It is hard to resist.
And when it comes to pot pie, we all know one of the best parts is the crust. I mean, just look at that golden beauty! But don’t stress over making the perfect crust. This is where the, almost from scratch part, comes into play. We absolutely pulled the busy, crazy, hectic card and made this recipe even simpler by using pre-made crescent dough for the crust! But you definitely can make your own pie crust if you prefer.
This recipe is one of my older sister, Jill’s recipes. You may have seen her family on our instagram stories recently when we went to visit them while in Texas. She is a champion at life. Especially in the kitchen. She would have been a kick-a** pioneer. She grinds her own wheat, makes her own scones and yogurt. A lot of my recipe inspiration and meal ideas come from her. If you aren’t already, go follow her on all the things @fearlesscamping
When it comes to quick-easy week night dinners full of delicious flavors there is no better dish. There is no reason you have to give up any of those comfort food vibes. Enjoy them with every single bite of this pot pie. And if you love comfort foods and want to add more to your meal rotation, you can’t forget about Sweet and Spicy Chili, Beef Stroganoff, or Sausage Stuffing. They are totally a must try!
Family Dinner Worthy
To get this pie in the oven quicker, use a rotisserie cooked chicken and pre-made crescent dough. Or easily use leftover veggies, turkey or chicken from previous meals and make this an easy-peasy, totally budget friendly recipe! You will have a meal on the table in minutes!
Surely this is a dish that will have the whole family coming back for seconds. So go ahead, add this recipe to your quick week night dinner meals. And if you need a few more to fill out your week, try adding one of these. Mashed Potatoes, Rotel Sausage Dip, Honey Garlic Meatballs.
And if you are a lover of all things crescent rolls and chicken, give Chicken Roll Ups a try. There is a reason these bad boys are one of the most popular recipes on the blog. They are another perfect quick week night dinner meal.
Pie Plate Need to Knows
When it comes to pies of any sort – sweet or savory, I would be lost without my favorite pie dish from Pioneer Woman. I love having, and will forever more, suggest to anyone that will listen that ceramic stoneware is the only way to go. If you are on the hunt for a gorgeous pie plate, perfect for both baking and serving from, check it out. Beautiful, colorful and functional? Yes please, that is my kind of kitchen cookware.
Plus having a ceramic stoneware pie dish around comes in handy for other reasons too. Like I love that it doesn’t absorb odors, flavors or colors regardless of what I made in it last. It is totally dishwasher safe. And probably one of the best things, is that it offers a more even heating. That means perfectly baked crust every time – no soggy centers here!
Double Up and Freeze
Later next week or month, when it’s been a day and you have an, “I don’t Feel Like Cooking Night”, this freezer meal is waiting for you. This recipe is so easy to double and it freezes beautifully. With little to no effort, double the recipe and give your future self a much needed night off.
When it comes to preparing this freezer meal there are really three ways to tackle things.
Do the Dirty Work approach:
Prepare just the filling for your next pot pie and store flat in a freezer safe container or bag. When you are in need of a quick meal, pull out that filling and get it thawing while you line the pie pan with pie crust or crescent dough. Add pot pie filling. Top with crescent dough. Brush with egg wash. Bake as normal. Enjoy!
Assemble and Freeze approach:
Follow all the steps as normal on the recipe card up until brushing the top of pie with egg wash. Instead, wrap the unbaked pie tightly in aluminum foil and place in the freezer on a flat surface. Once entirely frozen, pop pie out of the pie plate and wrap in foil, followed by freezer safe plastic wrap. Store in freezer for up to 6 months.
When ready to enjoy, remove the pie from freezer and thaw in fridge for 24 hours. Brush top with egg wash and recover with foil to bake as normal. If preferred, cook from frozen after egg washing crust. Add an additional 20-30 minutes to the cook time. In the last 10 minutes, remove foil to let top brown.
Make, Bake, Cool and Freeze approach:
Make pot pie and bake as the instructions state. Pull pot pie from oven and allow to cool COMPLETELY. This is important. If pie is not entirely cooled, condensation will allow freezer burn to set in and mess with your flavors. Not cool. So, be sure to cool entirely. (To ensure it is totally cool through the center you can place the pie in the fridge once it is cool to the touch for an additional hour or two.)
Now that your baked pie is cooled, wrap it in aluminum paper and place in freezer. I usually leave it for 24 hours to be safe. After pot pie is frozen, remove pie from dish. Wrap pie in foil followed by freezer safe plastic wrap.
When ready to enjoy, pull from freezer and allow to thaw in fridge for 24 hours. Remove plastic wrap and foil placing in a pie pan or on a cookie sheet in the oven. Bake at 375 F for 35 minutes. Cover pie with aluminum foil if worried crust might brown too quickly.
These three methods are perfect ways to cut your dinner prep time down significantly! With any of these methods dinner will be ready to go in the oven by the time it is pre-heated.
Pro Chef – Mom Hack
For a fun spin on dinner try making Chicken Pot Pie in a mini version. Just pull out that muffin tin and line each cup with crescent dough. Fill each dough lined cup with pot pie filling and top with another crescent dough piece. Pierce the top of each pot pie and bake at 375 F for 15 minutes. One advantage of these mini pie versions is that you can totally individualize each pot pie. They are also perfect for freezing and then pulling out later for quick on the go meals or easy lunches.
Or if looking for something to feed to a large crowd, look no further. This Chicken Pot Pie recipe is exactly what you need. Double the recipe, prepare and bake in a 9×13 casserole dish.
- 4 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 can diced potatoes
- 1/2 cup corn
- 3 cups shredded chicken
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 1/4 teaspoon tumeric
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1/4 cup heavy cream
- 1 pie crust
- 1 can crescent dough
- 1 egg
- 2 tablespoons water
- Preheat the oven to 375° F.
- In a large pot melt butter. Add onion, carrot and celery stirring occasionaly to saute.
- Once onions appear translucent add corn, potatoes and chicken. Stir to combine.
- Sprinkle the flour over the top and stir to make sure everything is coated. Allow to cook for 1 minute.
- Add chicken broth, stirring around occasionally till it cooks and begins to thicken.
- Add tumeric, salt, pepper and thyme. Mix till combined.
- Add cream. Stir occasionally until filling begins to bubble and thicken. About 3 minutes. If filling is too thick add a little more broth.
- Line a pie pan or baking dish with pie crust, wether homemade or store bought. Pour the filling over the crust.
- Using pre-made crescent dough cover the top of the pie. Press the dough around the outside edges to create some what of a seal.
- Using a knife carefully cut small slits in the top of the pie for venting.
- In a small bowl whisk together the water and egg to make an egg wash. Brush egg wash over the unbaked crescent dough crust.
- Put pie dish on a cookie sheet before placing in the oven to avoid excess mess. Cover pie with foil.
- Bake for 30 minutes, removing the foil for the last 15 minutes. Remove from the oven once crust is golden brown and filling is bubbly.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 281Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 489mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 13g