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Homemade Chicken Pot Pie in a glass pie dish with a golden, flaky double crust and a creamy filling of chicken, corn, peas, and carrots, with one slice removed.
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Chicken Pot Pie

A golden double-crust chicken pot pie with tender rotisserie chicken and a creamy vegetable filling, on the table in about an hour.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 6
Calories: 641kcal
Author: Shauna

Ingredients

Filling

  • 3 tablespoons unsalted butter
  • ¾ cup diced yellow onion
  • 2 teaspoons chicken bouillon seasoning
  • 1 teaspoon fresh thyme leaves
  • ¾ teaspoon seasoned salt
  • ¼ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1⅓ cups chicken stock
  • 10.5 ounces cream of chicken soup
  • ⅓ cup heavy cream
  • 3 cups rotisserie chicken breast meat, chopped into bite-size pieces (about 1 pound)
  • 1 cup frozen peas and carrots
  • 1 cup frozen corn

Crust

  • 14.1 ounces ready-made double pie crusts
  • 1 large egg room temperature
  • 1 teaspoon water

Instructions

  • Heat the oven to 350°F. Set a 9-inch pie dish on a large rimmed baking sheet.
  • Melt the butter in a large deep-sided skillet over medium heat. Add the onion, chicken bouillon, thyme, seasoned salt, and black pepper. Cook for 2 to 3 minutes, until the onion softens and turns translucent.
  • Scatter the flour over the onions and stir until no dry flour remains.
    Overhead view of diced onions and fresh thyme cooking with butter, flour, and seasonings in a skillet while preparing the sauce for Chicken Pot Pie.
  • Pour in the chicken stock a little at a time, whisking constantly. Add the cream of chicken soup and heavy cream, whisking until smooth. Let the mixture thicken over medium-high heat for 3 to 4 minutes, then remove the skillet from the heat.
    Overhead view of creamy chicken gravy with softened onions and thyme simmering in a skillet for homemade Chicken Pot Pie.
  • Fold in the peas and carrots, corn, and chopped chicken. Set the filling aside to cool for 10 to 15 minutes while you prepare the crusts.
    Overhead view of the finished creamy Chicken Pot Pie filling in a skillet with chunks of chicken, peas, carrots, corn, onions, and herbs.
  • Beat the egg with the water. Unroll the first crust into the pie dish and brush a thin layer of egg wash over it.
    Overhead view of the top pie crust being brushed with egg wash while assembling a homemade Chicken Pot Pie on a baking sheet.
  • Add the cooled filling and spread it into an even layer.
    Overhead view of creamy chicken, peas, carrots, and corn filling spooned into the bottom crust of a homemade Chicken Pot Pie.
  • Lay the second crust over the filling. Tuck the edges under the bottom crust, press to seal, and crimp. Brush the top with the remaining egg wash and cut several slits for steam.
    An unbaked chicken pot pie on a baking sheet. The top crust is brushed with egg wash and has small slits in the top for steam to escape.
  • Bake for 40 to 45 minutes, until the crust is deep golden brown.
    Overhead view of a freshly baked Chicken Pot Pie cooling on a wire rack with a golden double crust and vented center.
  • Rest the pie on the counter for 15 to 20 minutes before slicing so the filling can set.

Notes

  • Let the boxed crusts come to room temperature before unrolling so they don't crack along the folds.
  • Egg wash goes on the bottom crust as well as the top. It seals the base and helps keep it crisp.
  • The baking sheet conducts heat into the bottom of the pie and catches any filling that bubbles over.
  • Whisk constantly as the liquids go in to keep the sauce smooth. Cooling the filling before it meets the raw dough is what protects the bottom crust.
  • Freeze it (unbaked) for up to two months. Assemble the pie unbaked in a freezer-safe dish (like a metal or foil pan) and wrap it tightly. When you're ready to bake, remove it from the freezer and add the egg wash to the top of the pie. Bake it straight from frozen at 375°F, loosely covered with foil for 30 to 40 minutes, then uncover and keep baking until the filling is bubbling.

Nutrition

Calories: 641kcal | Carbohydrates: 52g | Protein: 31g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 1421mg | Potassium: 541mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2748IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 4mg