Easy Homemade Chicken Pot Pie (with a Store-Bought Crust)

5 from 3 votes

Easy Homemade Chicken Pot Pie (with a Store-Bought Crust)

This easy homemade 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 fast enough to make on a weeknight!

Prep Time20

Cook Time25

Total Time45

Course: Entree

Keyword: chicken, comfort food, vegetables

Servings: servings

Author: Christina

Ingredients

2 pounds chicken breasts skinless and boneless, cut into 1-inch chunks
2 tablespoons olive or avocado oil
2 tablespoons butter if dairy free, use vegan butter
1 white or yellow onion diced
2 tablespoons garlic minced
¼ cup all purpose flour
1½ teaspoon salt
½ teaspoon black pepper
1½ cup + 1 tbsp heavy whipping cream if dairy free, use unsweetened non dairy creamer
12 ounces frozen mixed vegetables I use a bag of carrots, corn, green beans, and peas. No need to thaw.
½ 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.

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