This homemade chicken pot pie is the ultimate comfort food. A store-bought crust helps the meal come together quickly, making it a weeknight favorite.

Chicken Pot Pie

Easy Chicken Pot Pie

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


  • 1 cup diced yukon gold potatoes (about 2 potatoes)
  • 1/2 tablespoon olive oil
  • 1/3 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon celery seed
  • 1 teaspoon Italian seasoning
  • 1 3/4 cups chicken stock (or broth)
  • 2/3 cup whole milk
  • 2 1/2 cups shredded rotisserie chicken
  • 3 cups frozen mixed veggies (frozen peas, corn, carrots)
  • 1 package (about 14 ounces) refrigerated pie pastry
  • 1 large egg white, beaten


  1. Preheat oven to 375?F. Add diced potatoes to a large pot; cover with water and bring to a boil. Boil until tender, about 10-15 minutes, drain and set aside.
  2. Meanwhile, in a large saucepan over medium heat add olive oil. Once oil is shimmering, add chopped onions. Stir until soft, about 3-4 minutes and then add garlic and butter. Once melted, add flour and whisk until mixture is thick; cook 1-2 minutes. Add spices; stir and then slowly add in chicken stock (or broth) and milk, whisking as you add the liquids. Simmer over medium-low heat until mixture thickens slightly.
  3. Add chicken, vegetables and potatoes to cream sauce; stir to coat and set aside.
  4. Place one prepared pie crust in a 9-inch pie pan (use a deep-dish pie pan if you have one) and lightly brush with egg white. Use a fork to pierce the bottom crust a few times. Bake 5 minutes, remove, and pour in chicken mixture. Top with second crust and crimp edges to seal. Use a knife to cut slits in the top crust; brush with egg whites. Bake 35-40 minutes or until the crust is golden brown.
  5. Remove and let rest 5-10 minutes before serving.

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