Easy Chicken Pie

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A super easy chicken pie made with roasted chicken and refrigerated pie crusts. This recipe is perfect for a weekday meal.

I don't know what the weather is doing in your neck of the woods, but after a week of near-summer temperatures, it was cold and wet today. It's the kind of weather that makes me want a hearty, warm meal right out of the oven.

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Chicken Pot Pie had been one of my favorite comfort foods since I was a child. This Pot Pie is loaded with shredded chicken, potatoes, carrots, and peas. With a layer of cake crust on the bottom and one on top, you will definitely get your cake crust solution.

By serving this pot pie with a large salad, you can easily get two meals for a family of four. I like to put one of these together on a Sunday afternoon and have leftovers on Monday or Tuesday. If you're not ready to bake it right away, you can refrigerate it for a few hours covered in plastic wrap.

Our local market generally has roast chickens for sale on Sundays, making it a very affordable meal.

I like a very thick and hearty pot pie, so I make my filling so thick that it keeps its shape when cut. If you like a looser filling, just add a little extra milk or chicken broth.

Be sure to use a deep dish cake pan. There is a lot of filler!

Chicken Pot Pie is a deliciously delicious and comforting meal that the whole family will enjoy. One bite and you'll never want a frozen one again.

More chicken cake recipes:

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Check out the video below to see how easy it is to make this recipe!

Course: main course

Cuisine: southern

Preparation time: 20 minutes.

Cook time: 30 minutes.

Total time: 50 minutes

Servings: 8

Calories: 460kcal

Author: Christin Mahrlig

This easy-to-make Chicken Pot Pie uses refrigerated pie crusts and roasted chicken to make a super delicious and comforting pie loaded with chicken, potatoes, peas, and carrots.

• 1 cup potato, peeled and diced

• 3/4 cup sliced ​​carrot

• 1/2 cup of butter

• 2/3 cup chopped onion

• 1 1/4 teaspoon of salt

• 1/2 teaspoon ground pepper

• 1/4 teaspoon dried thyme

• 1/4 teaspoon poultry seasoning

• 1/2 cup all-purpose flour

• 1 1/2 cups chicken broth

• 1 cup milk

• 3 cups shredded chicken from a roasted chicken

• 1 cup peas

• 2 refrigerated pie crusts

• 1 beaten egg along with 1 tablespoon of water to wash the egg

• Preheat oven to 425 degrees.

• Place the potatoes and carrots in a small saucepan, cover with water and simmer for 5-8 minutes to soften. Drain.

• Melt 1/2 cup butter in a large skillet to sauté. Add onions and sauté for 2 to 3 minutes.

• Add salt, pepper, thyme, and poultry seasoning. Sprinkle the flour on top and cook for 1 minute, stirring to cook the flour evenly.

• Gradually add the chicken stock and then the milk. Add potatoes and carrots and simmer for a few minutes to thicken. Check the seasoning and add more salt and pepper if desired.

• Add the chicken and the peas. Turn off the heat.

• Place 1 pie crust on the bottom of a deep pie plate. Pour the filling into the cake pan.

• Place the second pie crust on top and trim the excess. Press the two pie crusts together to seal and fold the edge with your fingers.

• Brush the egg white on top of the tart and use a knife to cut 4 slots and let off steam.

• Place on a baking sheet and place in the oven and bake for 30 minutes.

You can easily duplicate the recipe and freeze one for later.

Calories: 460kcal

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