🥧 Easy Chicken Pot Pie

This **Easy Chicken Pot Pie** is a creamy, comforting classic — tender chicken and vegetables in a rich sauce, topped with a golden, flaky crust. Made with simple ingredients and ready in under an hour, it's perfect for busy weeknights or cozy family dinners!

Ingredients

• 1 (16.3 oz) can Pillsbury Pie Crust (2 count)
• 2 cups cooked chicken, diced or shredded
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/4 cup diced celery (optional)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk

Instructions

1. Preheat oven to 425°F (220°C). Lightly grease a 9-inch pie dish or deep baking dish.
2. Sauté veggies: In a large skillet, melt butter over medium heat. Cook onion, carrots, and celery 5–6 minutes until softened.
3. Add flour: Stir in flour, garlic powder, thyme, salt, and pepper. Cook 1 minute.
4. Whisk in liquids: Gradually whisk in chicken broth and milk. Bring to a simmer and cook 3–5 minutes until thickened.
5. Add chicken and peas: Stir in cooked chicken and peas. Heat through. Remove from heat.
6. Transfer to pie dish: Pour filling into the prepared dish.
7. Add crust: Unroll one pie crust and place it over the filling. Crimp edges and cut a few slits in the top to vent.
8. Bake 30–35 minutes until crust is golden brown and filling is bubbly.
9. Cool 5–10 minutes before serving (filling will be very hot).
10. Serve warm! Great with a side salad or crusty bread.

Tip: Use rotisserie chicken for a quick shortcut. Leftovers keep well in the fridge for up to 3 days — reheat in the oven for best texture.

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