June 13 2025

Chicken Pie With Premade Pie Crust

Name: Chicken Pie With Premade Pie Crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Filling:; 2 cups cooked chicken; 1 tbsp butter or olive oil; ½ cup chopped onion; 1 cup frozen peas & carrots; ¼ cup all-purpose flour; 1½ cups chicken broth; ½ cup milk or half-and-half; Garlic powder, thyme, salt, and pepper; Crust:; 2 premade pie crusts; 1 beaten egg (for egg wash)

Khemit Chicken Recipes 0

Let’s keep it real, sometimes you want that homemade comfort without starting from scratch, right?

Yep, that’s why I am bringing in this Chicken Pie with premade pie crust today.

It’s rich, creamy, and packed with chicken and veggies, all tucked into that flaky, golden crust.

I’ve made this for my family, and now it’s your turn.

But first,

Why You’ll Love This Recipe

Zero stress thanks to store-bought crust
Super creamy, flavorful filling
One dish, total comfort
Perfect for weeknights or Sunday dinner
Feeds a crowd and makes great leftovers
Freezer-friendly and reheats like a dream

Ingredients Needed

For the filling:

2 cups cooked chicken, shredded or chopped
1 tablespoon olive oil or butter
½ cup chopped onion
1 cup frozen peas and carrots (or mixed veggies)
¼ cup all-purpose flour
1 ½ cups chicken broth
½ cup whole milk or half-and-half
Salt and pepper, to taste
½ teaspoon garlic powder
½ teaspoon dried thyme (optional)

For the crust:

2 premade refrigerated pie crusts (like Pillsbury)
1 egg, beaten (for egg wash)

Step-by-Step Instructions

Step 1: Preheat the oven

Set your oven to 400°F (200°C) so it’s ready when you are.

Step 2: Cook the filling base

In a skillet, heat oil or butter over medium. Add the onions and cook until soft—about 3 to 4 minutes.

Step 3: Add veggies and season

Stir in the frozen veggies, garlic powder, thyme (if using), salt, and pepper. Cook for 2–3 minutes until heated through.

Step 4: Thicken the filling

Sprinkle in the flour and stir to coat everything. Slowly add chicken broth, whisking to avoid lumps. Then pour in the milk. Keep stirring until thick and creamy—about 5–6 minutes.

Step 5: Add the chicken

Stir in the cooked chicken and turn off the heat. Let the filling cool slightly while you prep the crust.

Step 6: Prepare the pie

Unroll one pie crust into a 9-inch pie dish. Press it down gently. Pour the chicken filling in and spread evenly.

Step 7: Add the top crust

Lay the second crust on top. Pinch and crimp the edges together. Cut a few slits in the top for steam to escape.

Step 8: Egg wash and bake

Brush the top with beaten egg. Bake for 30–35 minutes, or until the crust is golden brown and flaky.

Step 9: Cool before serving

Let the pie sit for about 10 minutes before slicing. This helps it set up and makes it easier to serve.

Pro Tips for the Best Chicken Pie

Use rotisserie chicken to save time
Let the filling cool slightly so the crust doesn’t get soggy
Don’t skip the egg wash—it gives that perfect golden finish
Cover the edges with foil if they brown too fast
Use whole milk or half-and-half for the creamiest filling

Common Mistakes to Avoid & How to Perfect the Recipe

Overloading the crust – Too much filling makes it hard to seal
Using hot filling – It’ll melt the crust before baking
Skipping slits in the crust – Steam needs to escape
Not sealing edges properly – The filling will bubble out
Underbaking – Make sure the bottom crust is cooked through

Serving and Presentation Ideas

Serve with a simple side salad or roasted green beans
Add a sprinkle of fresh herbs on top just before serving
Use a decorative crimper or fork for a pretty pie edge
Bake it in a cast-iron skillet for rustic vibes
Serve individual pies using ramekins or mini pie pans

Variations and Recipe Swaps

Use turkey instead of chicken
Add mushrooms, corn, or spinach for extra veggies
Swap the milk for cream for a richer pie
Use crescent roll dough or puff pastry for the top crust
Add a pinch of cayenne or smoked paprika for depth

Storage and Reheating Tips

Store leftovers covered in the fridge for up to 4 days
Reheat in the oven at 350°F until warmed through (about 15–20 minutes)
Microwave slices for 1–2 minutes, but the crust will be softer
Freeze before baking (wrap tightly) or after baking (cool fully)
If frozen after baking, reheat straight from the freezer at 375°F for 40–50 mins

What to Serve with Chicken Pie

Mashed potatoes or garlic mash
Roasted Brussels sprouts or carrots
A crisp green salad with vinaigrette
Buttered peas or sautéed green beans
Warm dinner rolls or buttermilk biscuits

FAQs

Q: Can I use canned chicken?
A: You can, but I recommend cooked or rotisserie chicken for better flavor and texture.

Q: How do I know when it’s done?
A: The crust should be golden brown and you’ll see the filling bubbling through the slits.

Q: Can I make this ahead of time?
A: Yes! Assemble the whole pie and refrigerate it (unbaked) for up to 24 hours before baking.

Q: Do I have to blind bake the crust?
A: Nope, the premade crust works great as-is for this recipe.

Q: Can I use puff pastry instead of pie crust?
A: Absolutely! It will be a little flakier and puffier but still delicious.

Q: Is it freezer-friendly?
A: Yes. You can freeze it baked or unbaked. Just wrap it tight and label it.

Q: Can I make it dairy-free?
A: You can substitute the milk with unsweetened almond milk and use oil instead of butter.

Conclusion

This Chicken Pie with premade crust is a total win. It’s warm, creamy, comforting, and crazy easy to throw together.

You’re skipping the hard part (making crust) but still getting that homemade magic.

If you give it a try, tell me how it turned out or what you added—I’m all ears!

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