This chicken pot pie includes the creamiest filling and a store-bought crust. It’s delicious comfort food the whole family will love! And it’s easy enough to make on a weeknight!

Update: This recipe was originally published in 2016 and has been republished with all new photos.

When my son was small I made this pot pie almost weekly. It’s a surprisingly easy recipe that looks like it should have taken a lot more work than it does. The secret? We’re using a pre-made crust. Yes, you can make your own crust from scratch but this chicken pot pie is designed to be so simple you can make it any night of the week. That means we’re using a store-bought crust and instead focusing our energy and creating the creamiest filling ever!

Oh that pie filling. It is really creamy and super flavorful. It’s packed with veggies and lots of chicken. Plus it includes garlic and onion sautéed in butter. If you walk in my house on any given day and it doesn’t smell like garlic then something has gone horribly wrong. Really. Call 911.

If you’re familiar with my recipes then you’ll notice a few things about the ingredients right away. This recipe calls for all purpose flour and heavy whipping cream. Say what?! Those are two ingredients I don’t use often but when I do it has to be special. And it is! As I remade this pot pie to see if it stands the test of time I discovered that it really truly does and I wouldn’t change a thing. So yes, the flour and cream stay.

I recommend serving this beautiful entree with mashed potatoes and roasted veggies. Now that’s a comforting meal!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken breasts
  • Olive or avocado oil
  • Butter
  • Onion
  • Minced garlic
  • All purpose flour
  • Heavy whipping cream
  • Frozen mixed vegetables
  • Fresh parsley
  • Refrigerated rolled pie crust
  • Salt and pepper

Start by browning the chicken. Then sauté the onion and minced garlic.

Shake the cooked chicken pieces in a container with flour, salt, and pepper so they’re coated.

Sauté onion and garlic with butter in the same (now empty) skillet you used for the chicken. Once onion is translucent with some browning, add the flour coated chicken to the skillet for a minute or two, just until the flour is no longer white.

Stir in heavy whipping cream and frozen vegetables. Simmer to soften the vegetables and thicken your sauce. Remove from heat and stir in the fresh parsley.

Pour the filling into a pie dish. Top with the pie crust. Rub a little whipping cream to the top of the crust so that it will get beautifully golden in the oven. Cut a few slits in the top. Bake!

What pie crust is best to use?

My favorite is by Pillsbury. It comes in a red box with two rolled pie crusts inside. We’re only using one for this recipe so you can store the second crust in the fridge for another time. I really can’t imagine a better store-bought crust. It’s flaky and buttery (but actually made without butter). Look for this crust in the refrigerator case at your grocery store. It’s usually by canned biscuits and cinnamon rolls. You’ll love every bite of it.

Can this be made dairy free?

To make this pot pie dairy free you’ll need to make two swaps:

Use a vegan butter like Earth Balance Organic Whipped Buttery Spread.

Skip the heavy whipping cream and instead go with an unsweetened unflavored dairy free coffee creamer. I use the unsweetened Almond Milk Creamer by Califia Farms. It’s every bit as thick as whipping cream! Although it’s unflavored you may notice a small difference in taste so feel free to add a little garlic powder or onion powder to the pot pie filling to adjust to your preference.

Can’t find a 12 oz bag of frozen mixed vegetables?

Whether I can find 12 ounces of frozen mixed vegetables really depends on what store I’m at. You can (and I have) used 10 ounces and also 15 ounces. If your bag is anywhere between 10 and 15 ounces you’ll be good!

Should you thaw the frozen vegetables first?

No. Add them to the skillet while they’re still frozen.

Ways to customize this pot pie

  • Use steak or turkey instead of chicken.
  • Add a variety of dried herbs like rosemary, basil, and oregano.
  • Play around with different vegetables. While I love the mix of carrots, corn, green beans, and peas you could use other frozen vegetables too like lima beans or chopped broccoli.
  • Incorporate fresh sliced mushrooms or diced celery into the skillet while you’re sautéing the onion.

How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

5 from 2 votes

Weeknight Chicken Pot Pie

This chicken pot pie includes the creamiest filling and a store-bought crust. It's delicious comfort food the whole family will love! And it's easy enough to make on a weeknight!

Ingredients 

  • 2 lbs chicken breasts, skinless and boneless, cut into 1-inch chunks
  • 2 tbsp olive or avocado oil
  • 2 tbsp butter, if dairy free, use vegan butter
  • 1 white or yellow onion, diced
  • 2 tbsp garlic, minced
  • 1/4 cup all purpose flour
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cup + 1 tbsp heavy whipping cream, if dairy free, use unsweetened non dairy creamer
  • 12 oz frozen mixed vegetables, I use a bag of carrots, corn, green beans, and peas. No need to thaw.
  • 1/2 cup fresh parsley, finely chopped
  • 1 rolled refrigerated pie crust, not the shell, this goes on the top only and there is no crust on the bottom

Instructions

  • Preheat oven to 400 degrees.
  • Add oil to a large skillet. Heat on medium high. Once oil is hot, add your chicken pieces. Sauté for 3 to 4 minutes uncovered, flipping occasionally. Chicken should have some browning and be mostly cooked. 
  • Toss your cooked chicken in a lidded container with flour, salt, and pepper. Give it a good shake so the flour coats the chicken pieces. Set aside.
  • In the same skillet you used for your chicken (that's now empty), add butter, onion, and garlic. Use a spatula to scrape up all the good browned chicken bits stuck to the bottom of the pan. Sauté on medium to medium high heat until the onion is translucent with some browning, about 5 minutes.
  • Add the flour coated chicken back to the skillet and cook, stirring frequently, for 1 to 2 minutes (just enough that the flour is no longer white).
  • Add 1 1/2 cups of whipping cream and the frozen vegetables to the pan and stir. Lower your temperature to medium. Simmer uncovered for 4 to 5 minutes. Vegetables do not need to be completely warmed. They'll cook more in the oven.
  • Remove pan from heat and stir in the parsley.
  • Pour everything into a 9-inch pie plate (no need to grease the bottom). Add your pie crust to the top. Pinch the edges of the crust all the way around so the chicken and vegetables are sealed inside. Make four small slits in center of the crust. Rub your remaining 1 tablespoon of whipping creams on top of the pie. This ensures your crust will come out of the oven shiny and golden brown.
  • Bake for 25 to 28 minutes. You'll know it's done when the top of the pot pie is a beautiful golden color.
  • Remove from the oven and let it cool for 10 to 15 minutes before slicing.

Nutrition

Serving: 1slice, Calories: 493kcal, Carbohydrates: 23g, Protein: 29g, Fat: 32g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 720mg, Potassium: 621mg, Fiber: 3g, Sugar: 1g, Vitamin A: 3277IU, Vitamin C: 13mg, Calcium: 65mg, Iron: 2mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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