Easy Pot Pie

Easy Pot Pie

This speedy and simple pot pie is our tried-and-true weeknight go-to when the frosty weather hits, the workday feels never-ending, and you crave a cozy slice of pie for supper. Grab some leftover rotisserie chicken or that Thanksgiving turkey and get cooking!

Sometimes I have a couple homemade frozen pie crusts in the freezer made from a simple crisco flour mix; however, to keep things really simple, just use two store-bought deep pish frozen pie crusts!  Make sure you let the top one sit out for 10-15 minutes so it's soft enough to layer on top. 


  • 2 cloves garlic
  • 1/3 chopped onion
  • 1 golden medium potato chopped into small cubes (skin on or off, we prefer on!) 
  • 1 cup chicken or turkey
  • 6-8 ounces frozen mixed veggies dethawed (for a quick dethaw, run under cool water for a few minutes) - we prefer a mix of peas, green beans and corn
  • seasonings to taste such as salt, pepper, rosemary, thyme, basil, oregano..
  • 1/2 stick unsalted butter
  • 1/4 cup flour
  • 1 chicken Boullion cube
  • 1 cup water
  • 1 1/4 cup milk

Get Cooking! 

Preheat oven to 350 degrees and get pie crusts out of the freezer. 

In a small saucepan, melt butter and then whisk in flour.  Continue stirring flour mixture for 2-3 minutes over low heat to get the flour taste out. Slowly whisk in milk, water and up the heat to bring to a low boil.  Add in chicken bouillon cube, lower heat to low-medium and let cook until thickened up.  

Meanwhile heat a deep skillet on medium heat, add a splash of olive oil and cook the onions until translucent (couple minutes).  Add in the crushed garlic for the last 30 seconds.  Add in the sauce, meat, mixed veggies, potato cubes and let simmer for about 5 minutes. 

We like a nice toasty crust so prebake one crust for about 10 minutes while making the stuffing.  

Pour stuffing into crust and gently place the second crust on top.  The top will now have extra dough hanging over the side so simply rip off or use a knife to even up the crusts and gently press together all the way around.  Cut a few slits on the top crust with a sharp knife, place gently in oven (we prefer assembling on a sheet pan for easily placing and pulling out of the oven).  Cook for 25-30 minutes, let rest for 5 minutes before enjoying! 

Toasty Tips:

  • This pot pie is just as tasty lightened up with one crust.  Just use a ceramic pie pan and one pre-frozen crust to layer on top.  
  • Crimp foil around the edges to prevent the outside crust from getting too browned (unless you love the extra browned crust like we do!) 

Tools we love to use: 

  • DreamFarm Garjet 
  • Messermeister Olivia Chef's Knife
  • Geometric Drain Basket 

1 comment

Can’t wait to try this in a cool fall day.

Karen Carlson

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