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Easy Chicken Pot Pie

  • Author: Erin Browne
  • Total Time: 55 mins
  • Yield: 6 1x


  • 1lb skinless, boneless chicken breasts, chopped
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 cup frozen peas
  • 1/3 cup chopped onion
  • 1/3 cup butter
  • 2/3 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp celery salt
  • 1 can chicken broth
  • 1 package of pie crusts


  1. Preheat oven to 375F.
  2. Unroll pie crusts and let them sit on the counter to warm up and become flexible.
  3. Place carrots, celery, peas, and chicken in a large pot and cover with water.
  4. Bring to a boil and cook for 12 minutes or until chicken is done and veggies are soft.
  5. Drain and set aside.
  6. In another pan, melt butter over medium heat.
  7. Add onions and cook until translucent.
  8. Add salt, pepper, celery seed, and flour.
  9. Incorporate milk and chicken broth until smooth, and then cook over medium-low heat until sauce thickens.
  10. Spread pie crust into glass pie dish and add veggie mixture.
  11. Pour sauce over the top, and top with remaining pie crust.
  12. Pinch edges of crust together so that the edge of the bottom crust folds over the upper crust.
  13. Poke a few holes in the top crust with a fork or knife.
  14. Bake for 30 minutes or until crust is a golden brown.
  15. Let rest 10 minutes before serving.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
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