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Chicken Pot Pie Recipe Top Crust Only for Easy Cozy Dinners

A classic chicken potpie is hard to beat when you want something warm, familiar, and filling. Thisversion keeps things approachable with easy ingredients and practicalshortcuts, but it still delivers that rich, cozy, old-fashioned comfort foodfeeling. Save it for chilly evenings, Sunday dinners, or any night when youwant something homemade and deeply satisfying.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 serving
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the filling
  • 6 tablespoons unsalted butter
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup finely chopped celery
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups chicken broth
  • 2/3 cup half-and-half
  • 1 cup frozen peas and carrots
  • 3 cups cooked chicken shredded or cubed
  • For the crust
  • 2 refrigerated pie crusts
  • For the egg wash
  • 1 large egg beaten
  • 1 tablespoon water

Method
 

  1. Preheat the oven.
  2. Set the oven to the temperature recommended on your pie crust package for a double-crust pie. The source notes that their crust baked at 425°F.
  3. Start the filling base.
  4. Melt the butter in a large skillet over medium heat. Add the onion and celery, then cook until softened.
  5. Make the roux.
  6. Stir in the flour, salt, pepper, garlic powder, onion powder, and thyme. Cook for 1 to 2 minutes, just until the roux turns lightly golden.
  7. Whisk in the liquids.
  8. Slowly add the chicken broth and half-and-half, whisking to keep the mixture smooth. Let it cook until thickened, about 5 to 7 minutes.
  9. Add the chicken and vegetables.
  10. Stir in the peas and carrots and the cooked chicken. Mix until everything is evenly coated and warmed through.
  11. Assemble the pie.
  12. Fit one pie crust into the bottom of a 9-inch pie dish. Spoon in the filling, then place the second crust on top. Seal and crimp the edges, then cut a few slits in the top for steam to escape.
  13. Brush and protect the crust.
  14. Mix the beaten egg with the tablespoon of water and brush it over the top crust. Cover the crust edges with strips of foil so they don’t brown too quickly.
  15. Bake until golden.
  16. Bake for 35 to 40 minutes, removing the foil after 20 minutes. The pie is done when the crust is golden, the filling is bubbling, and the internal temperature reaches 165°F.
  17. Cool slightly before serving.
  18. Let the pie rest for a few minutes before slicing so the filling can settle a bit.

Notes

Using rotisserie chicken is one of the easiest shortcuts for this recipe, and the source specifically recommends it as a time-saver.
If soggy bottom crust is a concern, the source suggests brushing the bottom crust with egg wash before adding the filling. That extra layer can help protect the crust from moisture.
You can also play with the herb profile. The recipe uses dried thyme, but the source notes that rosemary, parsley, and sage are all good additions if you want a slightly different flavor.
For vegetables, frozen peas and carrots are the easy route, but the source also mentions fresh vegetables, canned mixed vegetables, green beans, mushrooms, and corn as workable options. Just drain