Go Back
+ servings
close-up side view chicken pot pie on plate
Print Recipe
5 from 1 vote

Super Easy Chicken Pot Pie

Super Easy Chicken Pot Pie Recipe that takes minutes to prepare and a pre-made pie crust on the top and bottom. Be sure to give a try!
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 8
Calories: 483kcal


  • 1 ½ pounds chicken tenders (about 10 tenders)
  • ½ teaspoon paprika
  • ½ teaspoon dried sage
  • ¼ teaspoon dried oregano
  • salt and ground black pepper
  • 3 tablespoons olive oil
  • 1 cup frozen chopped onions
  • 1 cup frozen peas and diced carrots
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 2 store-bought pie crust, unbaked and thawed if frozen
  • 1  egg, lightly beaten


  • Spray 10-inch cast-iron pan with non-stick cooking spray and unroll 1 pie crust to cover the bottom of the pan. Set aside.
  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper.
  • Heat a separate skillet (any) over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side.
  • Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into ½-inch cubes. Add chicken to the prepared 10-inch cast-iron pan on top of the pie crust.
  • To the same pan that the chicken was cooked in, add the chopped onions and peas and carrots and sprinkle with salt and pepper.
  • Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened.
  • Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
  • Add the liquid and vegetables to the 10-inch cast-iron pan on top of the chicken.
  • Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash.
  • Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.


Calories: 483kcal | Carbohydrates: 28g | Protein: 24g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 324mg | Potassium: 500mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2215IU | Vitamin C: 4.9mg | Calcium: 48mg | Iron: 2mg