Easy Weeknight Chicken Pot Pie

I remember vividly waking up in the middle of the night a few years back suddenly sad that I hadn’t really introduced our boys to many of the comfort foods that I had loved as a kid.

This is so weird, I know. But being a parent is weird anyway, and our boys are weird, so it all fits.

I decided to make them chicken pot pie. But…I didn’t really have the time or patience to make pie crusts. Or to cook an entire chicken and debone it. Or shave kernels of corn off the cob. So I improvised, and BAM. A chicken pot pie recipe that you can actually throw together on a weeknight. The result is a beaming, well-fed family and compliments to the cook that’ll make you feel like a million bucks. Hope you enjoy!

And P.S.: If you have growing teens, the “serving size” might be cut down to about five. Our oldest can put away about half a pie in roughly three seconds.

Easy Weeknight Chicken Pot Pie

A yummy, easy take on a classic southern dish. Adapted from a Williams Sonoma recipe.
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Servings 8


  • Dutch oven
  • Pie plates
  • Measuring spoons
  • Measuring cups
  • Wooden spoon
  • Saucepan


  • 4 prepared pie crusts
  • 20 oz bag shredded chicken breast (I use Foster Farms, in the frozen section)
  • 2 cups frozen peas and carrots
  • 1 cup frozen corn
  • 2 tbsp salted butter
  • 2 tbsp chopped onion
  • 1/2 cup all purpose flour
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 1 tbsp dried parsley
  • salt & pepper, to taste
  • 1 egg yolk beaten with 1 tsp water


  • Preheat oven to 400º.
  • Bring a saucepan of salted water to a boil. Add frozen vegetables and cook until tender-crisp, 3-5 minutes. Drain and set aside.
  • In Dutch oven, melt the butter over medium-high heat. Add the chicken and cook, stirring occasionally, until broken apart and thawed.
  • Add the onion and cook, stirring, until softened, about 2 minutes. Sprinkle in the flour and stir well. Stir in the broth, wine, half-and-half, and parsley and bring to a simmer. Cover, reduce the heat to low, and simmer for 10 minutes.
  • Stir in the carrots, peas and corn. Season with salt and pepper. 
  • Place one pie crust in bottom of each pie pan. Divide chicken mixture evenly between them, then top each with another pie crust. Take a fork and poke a few holes in the top of each pie, then brush egg yolk and water mixture on top of each pie.
  • Bake 35-40 minutes or until golden brown on top.