I love pies.
And although I love making sweet pies more (here’s a full roundup of cozy pie recipes with readymade crust), I thought, why not try something more wholesome that can be had as a meal?
This is something that any beginner can make. You just need store-bought crust.
I believe in taking shortcuts to make cooking easier.
This chicken pot pie is my go-to comfort food when I need something warm and nourishing.
The filling is creamy and savory with chunks of tender chicken, sweet carrots, and green peas, all tucked beneath a buttery crust.
It tastes like you’ve been cooking for hours—even though it only takes around 45 minutes from start to finish.
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Tips for an Extra Tasty Pot Pie
- Use a deep pie dish so your filling doesn’t overflow. This one is perfect: 9-Inch Ceramic Pie Dish – Amazon
- Swap in rotisserie chicken to save time and add flavor.
- Add a cube of chicken bouillon to the sauce for a deeper umami taste.
- A sprinkle of flaky sea salt on top after baking really makes the crust pop.
- Let your filling cool slightly before topping with crust to avoid sogginess.
Homestyle Cozy Chicken Pie (Ready-made Crust)
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes45
minutesIngredients
2 cups cooked, shredded chicken (rotisserie works great)
1 cup frozen peas and carrots
¼ cup butter
¼ cup all-purpose flour
1 ½ cups chicken broth
½ cup milk (or half-and-half for extra richness)
Salt and pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried thyme
1 store-bought pie crust (or 2 if you want one on top and bottom)
1 egg, beaten (for egg wash)
Directions
- Preheat your oven to 400°F.
- In a medium saucepan, melt the butter over medium heat, then whisk in the flour to make a roux. Cook for 1–2 minutes until golden and fragrant.
- Slowly pour in the chicken broth and milk, whisking continuously until smooth. Add salt, pepper, garlic powder, onion powder, and thyme. Let it simmer for 3–5 minutes until thickened.
- Stir in the chicken and frozen veggies, and cook for another 2–3 minutes until everything is heated through.
- If you’re using a bottom crust, press it into a 9-inch pie dish. Spoon the chicken mixture into the crust, then place the top crust over and crimp the edges.
- Cut a few slits in the top for steam to escape, brush with beaten egg, and bake for 30–35 minutes until the crust is golden brown. Let rest for 10 minutes before slicing.
- You can make this dish once a week – it’s so good!
Variations & Substitutions
Replace chicken with turkey or shredded tofu for a vegetarian version.
Add mushrooms, corn, or chopped green beans for a heartier filling.
Use puff pastry instead of pie crust for a lighter crust.
Make mini pot pies using a muffin tin for easy lunchbox portions.
For a dairy-free version, use almond milk and vegan butter.
This is the kind of meal that’s perfect for big families. And I love how cozy it makes you feel.
