Chicken Pot Pie

5 from 3 votes

A classic dish that comes out of the oven bubbling and delicious, this savory chicken pot pie is sure to make you feel warm and cozy.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: Chicken Pot Pie Recipe, Skillet Chicken Pot Pie Recipe

Servings:

Calories: 623kcal

Ingredients

3 tablespoons unsalted butter
¾ cup diced yellow onion
2 teaspoons chicken bouillon seasoning
1 teaspoon fresh thyme leaves
¾ teaspoon seasoned salt, Lawry’s brand
¼ teaspoon black pepper
3 tablespoons all-purpose flour
1 ⅓ cups chicken stock
10.5 ounces cream of chicken soup
⅓ cup heavy cream
1 cup frozen peas & carrots
1 cup frozen corn
3 cups rotisserie chicken breast meat, roughly chopped into bite size pieces (approximately 1 pound)
14.1 ounces ready-made double pie crusts, Pillsbury brand
1 large egg, room temperature
1 teaspoon water

Instructions

Preheat your oven to 350°F and get your pie dish ready. Place a 9-inch pie dish on a large rimmed baking tray. This setup isn’t just for baking; it also catches any spills, making clean-up easier.
In a large deep-sided skillet, melt the butter over medium heat. Add onions, chicken bouillon, thyme, seasoned salt, and black pepper. Cook until the onions are soft and translucent, about 2-3 minutes. This creates a flavorful base that infuses every bite with savory notes.
Sprinkle the flour over the cooked onions and stir until it’s fully absorbed, ensuring no dry flour remains. This step is crucial for a smooth, thick sauce that holds all the ingredients together.
Gradually pour the chicken stock into the skillet, whisking constantly. Add the cream of chicken soup and heavy cream, whisking until smooth. Allow the mixture to thicken for 3-4 minutes on medium-high heat, then remove from heat. This creamy base is what sets this pot pie apart, providing a rich backdrop for the vegetables and chicken.
Stir in the peas, carrots, corn, and chopped chicken. Let the mixture cool slightly while preparing the crust. This slight cooling prevents the bottom crust from getting soggy when you add the filling.
Unroll the first pie crust and fit it into your pie pan. Brush it lightly with a mixture of beaten egg and water. This egg wash will help seal the crust and add a beautiful golden color as it bakes.
Pour the slightly cooled filling into the crust. This is your chance to smooth it out and make sure the filling is evenly distributed.
Place the second pie crust over the filling. Tuck the edges under the bottom crust and press to seal. Crimp the edges for a decorative look. Brush the top with egg wash and cut slits to allow steam to escape.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown. These final minutes transform your pie into a golden, flaky delight.
Let the pie cool on the counter for 15-20 minutes before serving. This resting time helps the filling set, making your pot pie easier to slice and serve.

Notes

Using a baking tray under your pie dish is a great way to keep your oven clean. If the filling bubbles over, the tray will catch it!
Cooking the onions until they’re just translucent ensures they blend well without overpowering the other flavors.
Make sure the flour is completely mixed with the butter to avoid any lumps in your sauce.
Constant whisking when adding liquids helps prevent lumps and ensures a smooth, creamy filling.
Allowing the filling to cool a bit before adding it to the crust can significantly improve the texture of the pie base.
Brushing the bottom crust with egg wash helps seal it and prevent it from becoming soggy.
Crimping the edges not only seals the pie but also gives your Chicken Pot Pie a classic, rustic look.
Giving your pie some time to rest not only enhances its flavor but also prevents it from falling apart when you cut into it.

Nutrition