This easy 30-minute chicken pot pie using frozen pie crusts takes 30 minutes to prepare and 30 minutes to cook. 

We all know chicken pot pie is a classic comfort food, but did you know that it has a long history? It is a savory dish typically consisting of a flaky pastry crust filled with a mixture of chicken, vegetables, and a creamy or savory sauce.  Yum. 

So what’s the history of chicken pot pie? 

The concept of cooking meat in a pastry crust dates back to ancient times. Like all the way to medieval europe. Have you heard of meat pie? Sounds gross to us, but meat pies were enclosed in pastry and were a common feature of medieval European cuisine. These pies were often made with various types of meat, including chicken, and were sometimes known as “coffins” because the pastry crust effectively enclosed the filling.

MMMM. Coffin pie. These pies were baked in heavy, thick pastry crusts, and the pastry itself was often not intended to be eaten but served as a container for the filling. Can you imagine? 

In the United States, chicken pot pies became popular in the 19th century. They were often made in individual servings or larger family-sized pies. Yes, give me a one person chicken pot pie please. 

While I would love to say that I made this from scratch with a handmade crust, I do think making a speedy version of chicken pot pie with frozen crusts is more realistic (at least in my family). 

This “meat pie” recipe was adapted from the Best Loved Casseroles cookbook and has become a family favorite around here.

Now, it’s a chicken pot pie recipe that I’ve adapted a little bit to make it faster, and easier, and yummier because mine has more crust.

And, when you have 3 little kids, fast and easy is a must.

Anytime my kids are asked what their favorite food is, they always answer chicken pot pie.

And, it really is a cinch to prepare.

30 Minute Chicken Pot Pie

Ingredients 

14 1/2 ounces of chicken broth

1/2 teaspoon salt

1/4 teaspoon black paper

1-1 1/2 cups 2% milk

3 Tbsp Butter

1 Medium Onion, diced

1 Cup Sliced Celery

1/3 cup flour

2 cups diced cooked chicken

2 cups frozen mixed vegetables (you can use any variety) 

1/2 tsp. dried thyme

1 tablespoon fresh parsley or 1 tsp. dried

2 – 9 inch frozen pie crusts 

Chicken Pot Pie Instructions

Pour chicken broth, salt and pepper into a glass measuring cup and add enough milk to equal 2 1/2 cups. Set aside. 

Take a 9 inch round cake pan, spray with non-stick cooking spray and set one frozen crust in the bottom (after removing from disposable pan). Set second crust aside to thaw while preparing the rest. 

Melt butter in large saucepan. 

Add onion and celery and cook for about 3 minutes. Add flour and stir until well combined. 

Gradually stir in broth and milk mixture with a whisk and stir constantly until flour is mixed in and there are no lumps. Continue to stir until the sauce thickens and boils. 

Add cooked chicken, vegetables, thyme and parsley. Pour into pan with bottom crust. 

Gently place second crust on top. 

Bake about 30 minutes until top crust is golden brown. 

Looking for more easy dinner ideas? I’ve got you covered: 

Easy Taco Soup With Veggies

Easy 10 Minute Pizza Bake

Easy 30 Minute Black Bean Soup

Easy One Dish Pork Chops and Wild Rice Recipe