Rustic chicken pot pie is filled with chicken, vegetables, and so much nostalgia. This hearty meal is one that everyone loves, and you’ll love how easy it is to make!
Is there anything better on a fall or winter day that chicken pot pie? We don’t think so, either! Breaking through that flakey, buttery crust and getting down into that creamy filling filled with tender chicken and tons of veggies is just about one of the best dinner experiences anyone can have.
We love chicken pot pie so much, that we made our own recipe. This rustic chicken pot pie is everything we all love about the classic dish. It’s creamy, meaty, filled with veggies, and packaged in a delicious flaky crust that’s just amazing.
Chicken Pot Pie is comfort food
Chicken pot pie is what comfort food is all about. It has a buttery flaky crust (we use a premade crust but you can make your own if you like) and a velvety creamy sauce we just can’t get enough of. Is it bad that the sauce is our favorite part of this pot pie? Ya I didn’t think so either!
We love pot pies that are loose and creamy. It’s the best part of the chicken pot pie for me has always been the crust and the creamy sauce. Of course the rest is pretty darn delicious too. That creamy sauce though…
We serve this pot pie with a salad and crusty rolls so we can sop up any remaining creamy sauce. We don’t want any of that goodness to go to waste!
Easy Chicken Pot Pie
We are always looking for easy homestyle recipes. This easy chicken pot pie recipe can not get any easier. As we said above we use a store bought pie crust. Honestly they are super tasty and when your in a rush they sure do come in handy.
We also use a rotisserie chicken because this recipe is supposed to be about ease after all. Now you can use fresh chicken breast that you cook yourself if you like but we always have plenty of rotisserie chicken in our house. when I make a chicken I usually two. It’s great to have on hand for quick recipes like this.
As far as the veggies go we always have frozen vegetables we use in recipes such as this easy chicken pot pie. If you like you can chop fresh. But that isn’t keeping it as easy as possible.
History of Pot Pie
Pot pie has been around for a long time. A really, really long time. In fact, it’s one of the oldest dishes in human history.
Most archaeologists and historians agree that pot pies originated in the Neolithic Age around 9500 B.C. In relatively more modern times, ancient Greeks cooked meat mixed with other ingredients in open pastry shells.
The Roman Empire served a variation of the pot pie at banquets. These pot pies were filled with various meats and seafood and used a crust made of flour and oil.
The modern-day pot pie came about in the 16th century. Somewhere in that century, English well-to-do’s brought back the custom of serving potp pies and it soon swept across all of Great Britain.
Called meat pies by the British, the love of pot pies spread to the new world along with the first American settlers that brought those recipes with them, and, today, we all know that comfort food means pot pies.
Rustic Chicken Pot Pie
This rustic chicken pot pie has all the great flavors of classic pot pie with an easy little twist. It uses Pillsbury Pie Crust! You might think that immediately takes the rustic out of the name, but it really doesn’t. In fact that filling is so classically creamy and chunky, no one will even realize that you fudged a bit on the crust.
You’ll need a few ingredients to make this tasty rustic chicken pot pie, but you’ll have almost all of them in your kitchen. The ones you may not have, like rotisserie chicken and maybe the pie crust, can all be easily found in your local grocery store.
- Olive Oil
- Rotisserie Chicken
- Scallions or Green Onions
- Garlic Powder
- Onion Powder
- Dried Fennel
- Herbs de Provence or Italian Seasoning
- Chicken Bouillon
- All-Purpose Flour
- Heavy Cream
- Frozen Vegetables
- Pillsbury Pie Crust
Making the Chicken Pot Pie
This rustic chicken pot pie is a delicious meal that’s relatively easy to make. In fact, the most labor-intensive part of the entire dish is cutting up the veggies and cooking the filling for a few minutes to get it nice and bubbly.
After that, it’s just a matter of baking. Thanks to store-bought pie crust, there’s no need to worry about making your own crust and adding a ton of time to the recipe!
The full recipe is below, but what we just listed in the paragraph above really is just about all there is to it. The recipe card will have the specifics for you, but that’s really just about the entire thing.
Rustic Chicken Pot Pie Tips and Variations
We usually have two separate sections for tips and variations, but not this time. This recipe is so incredibly simple, we only have one tip for it. So we just decided to roll it into the varation section.
Butter and Olive Oil Combo
Sauteeing the onions, scallions, celery, and peppers with a combination of butter and olive oil will greatly heighten the flavors in the dish.
We love the strong flavor of the combination of onions and scallions in this dish. However, if you’re not such an onion fan, simply omit the scallions from the recipe.
Try Different Meats
This is a rustic chicken pot pie recipe, but you can change it into anything you like. Beef, pork, and turkey all work very well. In fact, this recipe is a great leftovers buster on the holidays when you have more turkey than you know what to do with.
Try Different Veggies
You can change up the flavor of this chicken pot pie by trying different vegetables. One of the best parts of this recipe is that almost any vegetable will work. In fact, we haven’t found any that don’t work so far.
Try using things like broccoli, cauliflower, mushrooms, and even asparagus. Chances are, if you can think of a vegetable, it will work in this recipe.
Try Different Crusts
This version calls for a top and bottom crust made with Pillsbury Pie Crust, but you can try different variations to change things up.
Leave off the bottom crust and use puff pasty for the top crust. Make a drop biscuit topping for the pot pie.
Make it a Soup
Want to hear something amazing about this rustic chicken pot pie? You can even make it a soup! Change it up by doubling the filling and simmering it on the stove for 30 to 40 minutes. Then just serve it with soup crackers, biscuits, or any of your other favorite soup sides.
Serving Rustic Chicken Pot Pie
All you need for serving this pot pie is a bowl and a spoon. It’s a super hearty meal all its own, so there’s no need to pair it with anything. Honestly, you wouldn’t have room to eat anything else, anyway!
Storing the Pot Pie
This rustic chicken pot pie will keep well in the refrigerator in a tightly-sealed container for 3 to 4 days.
For longer storage, you can freeze your pot pie for about a month. You can freeze it right in the container you cooked it in or in an air-tight, freezer-safe container.
Try This Rustic Chicken Pot Pie Today
This rustic chicken pot pie is so delicious, an it requires minimal work to create. That makes it a big winner in our book. Whether you’re making it for a weeknight meal or as a holiday leftovers buster, it’s always a winner.
Try this recipe soon. You’ll be so glad you did. From this base recipe to branching out to making things like beef or pork pot pie to even trying the soup version, you’ll absolutely love this recipe.
OTHER RECIPES YOU WILL LOVE:
Rustic Chicken Pot Pie
- 2 tablespoons olive oil
- 4 cups diced rotisserie chicken
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup scallions or green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried fennel
- ½ teaspoon dried thyme
- ½ teaspoon herbs de provence or Italian seasoning
- 2 tablespoons chicken bouillon
- ½ cup all purpose flour
- 2 cups water
- 1 cup heavy cream
- 1 16oz bag frozen veggies
- 2 Pillsbury Pie Crust (1 package contains two)
- Preheat the oven to 350
- Place bottom pie crust in the pan and bake for 7 mins, remove and set aside.
- Heat olive oil in Dutch oven on medium high heat.
- Add onions, scallions, celery and cook until translucent.
- Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
- Add water and cream and bring to a boil. Add frozen veggies
- The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
- Cook the filling 10-15 mins or until very thick and pour into the prepared pie dish.
- Place the second pie crust on top and cut slits in it to vent the top.
- Use a fork to crimp the edges.
- Brush an egg wash (1 egg + 1 tsp water) over the entire pie crust and bake for 30-35 mins or until golden brown.