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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.