Easy Chicken Pot Pie

Total Time:
43 min
10 min
33 min

6 to 8 servings

  • 1 1/2 pounds chicken tenders (about 10 tenders)
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup frozen pearl 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
  • 1 store bought pie crust, unbaked and thawed if frozen
  • 1 egg, lightly beaten

Special equipment: 10-inch cast-iron pan

Preheat the oven to 400 degrees F.

Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan 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 1/2-inch cubes.

To the same pan, add the 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.

Return the chicken to the pan. 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.

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4.8 93
I made some slight variations to this but for the most part, I followed it!  I didn't have pearl onions on hand, so I used a regular onion.  I didn't have frozen peas so I drained a can of peas. I had some shredded carrots and celery that I chopped up in my food processor already in the freezer (great to have already done ahead of time...by in bulk...shred and chop in food processor and freeze...makes easy meals and soups!), along with some diced potatoes that I froze in chicken broth, so I threw that in too.  I had half a rotisserie chicken already debone and shredded so I use that instead.  I sprinkled the veggies with paprika, sage, garlic salt, oregano and I added thyme to the mix.  Everything else was the same.  I used the next size up skillet from what Sunny used in the video. I used a roll out pie crust and rolled it out with a hand roller to make it stretch a little farther.  It was DELICIOUS and it was super easy! LOVED THIS SUNNY! item not reviewed by moderator and published
This recipe was pretty good! Tasted WAY better after sitting in the fridge overnight as expected; totally had it for breakfast after the sleepover. Would definitely make my own crust a la Barefoot Contessa (my main girl) next time to take it over the top. Didn't care too much for the whole pearl onions or the small dice frozen veggies (a bit texturally odd), would definitely substitute rough chopped fresh onion and sliced carrot coins next time. Liked the spice rub on the chicken, though! Definitely good if in a rush, but the extra effort required to make a pot pie from scratch is so worth it. item not reviewed by moderator and published
First, let me say, I'm vegetarian but I made this for my carnivorous husband and children. I've made this recipe twice, only modifying it by adding about 1/8 cup of chopped celery, and THEY LOVE IT! They say it's well-seasoned, creamy and rich and the crust is flaky and light. The house smells wonderful when this pot pie is cooking in the oven! Two thumbs up! item not reviewed by moderator and published
Perfect recipe although I did make some changes after reading the reviews. I substituted thyme for sage added a potato (seasoned with salt and butter) and used slightly less chicken broth. For people who said it was bland keep tasting and seasoning as you go along. My family loved it and the amount of chicken in each bite was plentiful. item not reviewed by moderator and published
I loved it!!! I will definitely be making this again. I used a rotisserie chicken since I was pressed for time and I'm not a big onion fan so I just used 1/4 of a regular onion and let the flavor soak in the mix the discarded it. I also used 2 pie crusts for extra flakiness item not reviewed by moderator and published
Great, easy meal! item not reviewed by moderator and published
Yummy!!! I substituted milk in place of cream. It was great!!! Hubby ate seconds!! I also put a bottom crust on it! item not reviewed by moderator and published
disappointing very bland, needed a lot more seasoning, very soupy item not reviewed by moderator and published
Yes, comfort!!! I used evaporated milk instead of cream, just made it creamer, I also added celery seeds for more flavor. item not reviewed by moderator and published
Is dried sage the same as rubbed sage or Dalmatian sage? item not reviewed by moderator and published

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