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Easy chicken pot pie with a golden flaky crust in a ceramic pie dish

Easy Chicken Pot Pie

A double-crust chicken pot pie with a thick, creamy filling of rotisserie chicken and vegetables.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 refrigerated pie crusts one box of 2, 9-inch
  • 1/3 cup unsalted butter
  • 3/4 cup diced yellow onion
  • 1 celery stalk diced (optional)
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 1/2 cups shredded cooked chicken about 12 ounces
  • 2 cups frozen mixed vegetables
  • 1 egg beaten with 1 tablespoon water for brushing

Equipment

  • 9-inch deep-dish pie plate
  • Large skillet
  • rimmed baking sheet
  • pastry brush

Method
 

  1. Heat the oven to 400°F with a rack in the lower third and a rimmed baking sheet on it.
  2. Melt the butter and cook the onion and celery 4 to 5 minutes. Whisk in the flour for 1 minute. Add the broth, milk, thyme, salt, and pepper and simmer 3 to 4 minutes until thick. Stir in the chicken and vegetables and cool 10 minutes.
  3. Line a deep-dish pie plate with one crust and fill it.
  4. Top with the second crust, trim, crimp, brush with egg, and cut vents.
  5. Bake on the hot sheet 35 to 40 minutes until golden and bubbling, covering the edges with foil after 20 minutes if needed.
  6. Rest 15 minutes before cutting.

Notes

Let the filling cool 10 minutes before filling the crust so it does not melt the dough.
Freeze unbaked (without egg wash) for up to 3 months and bake from frozen, adding 20 to 30 minutes.
Refrigerate leftovers within 2 hours for up to 4 days; reheat in a 350°F oven to 165°F.
A standard 9-inch pie plate works too, but the filling will mound higher.