Food Quiz

Awesome 30 Minute Chicken Pot Pie


Chicken pot pie in a cast iron skillet with parsley.

If you’re looking for a delicious and comforting meal that won’t take up too much of your time, this Awesome 30 Minute Chicken Pot Pie recipe is just the thing. With pre-made pie crust and simple pantry ingredients, you can whip up a tasty pot pie in no time at all!


Create this tasty, savory 30 minute chicken pot pie for a weeknight dinner! Gather: store-bought pie crust, cooked chicken, onion, celery, butter, flour, milk, frozen mixed vegetables, garlic powder, and black pepper. Follow the instructions below to assemble the pie. Yum!

  1. Preheat oven to 375°F.
  2. Roll out the pie crust and place it in a 9-inch pie plate.
  3. In a large pot, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually add the milk, stirring constantly, until the mixture thickens. Add the cooked chicken, frozen vegetables, garlic powder, and black pepper.
  6. Pour the chicken mixture into the pie crust.
  7. Cover the pie with a second crust and crimp edges together to seal.
  8. Bake for 30 minutes, until the crust is golden brown.

Pre-made Pie Crust

Pie crust is important for chicken pot pie. You could make your own, but pre-made can save time and energy. There’s two types – frozen and refrigerated.

  • Frozen usually comes in two circles.
  • Refrigerated is rolled up and needs to be laid out in a dish before baking.

Choose whichever you prefer. Follow the package instructions for best results.

Chicken Breasts

Grab two boneless, skinless chicken breasts. Ensure they are fresh and there is no fat. Cut into cubes or strips – then season! Don’t skip this step – it will add flavor to the dish. Ready for a 30 minute chicken pot pie? Let’s go!


Onions are a popular ingredient in many dishes. They provide a savory depth to recipes like chicken pot pie. Grown in warm climates, their flavor can vary from mild to sharp. Onions are available year-round and come in different sizes, varieties and colors such as yellow, white, red or sweet.

In this Chicken Pot Pie recipe, a yellow onion is best due to its mild flavor. Onions also offer vitamins and minerals, notably vitamin C which has antioxidant properties. To use in the recipe:

  • Peel the skin and cut off one end.
  • Slice into pieces, ¼-inch thick or smaller.
  • Incorporate with other veggies like celery or frozen peas for extra texture and flavor.


Carrots are a great pick for your pot pie! They are low in calories, but high in vitamins, like A. Prep is simple too— just peel and chop into cubes or slices. Add to your heated skillet with other ingredients to form the filling. Carrots have a mild flavor when cooked, so mix them with other veggies, herbs, and seasonings for a tasty result.


Celery is a must-have for chicken pot pies. It gives flavor, crunch, and texture. Plus, it’s low in calories and packed with vitamins, minerals, fiber, and antioxidants.

When washing celery, check the crevices at the bottom of each stalk. Slice it into small pieces that fit the recipe. If using pre-chopped celery pieces from the store, rinse them off before adding to the pot pie filling.

Frozen Peas

Frozen peas are great in chicken pot pie! They give a unique look, sweetness, and crunchiness. Stir them into the filling before you put it in the baking dish and cover with dough. Thaw the peas first – adding them straight from the bag won’t give them enough time to cook. Use about 1 cup for every 4 cups of filling.

You can also try different frozen veggies like carrots or corn for more flavor and colour.


Flour is the star of the show for this 30 Minute Chicken Pot Pie. All-purpose flour is added to thicken the sauce and give structure to the pie dough. For the dough, combine cold butter or shortening with the flour. Then partially freeze it to make a flaky dough.

Portion out the dough into circles larger than your pan. Press lightly into each pan before adding the filling. To add extra flavor, blend a mixture of butter, salt, garlic powder, onion powder, pepper and oregano into a paste. Spread over the chicken pot pie filling before baking.

Chicken Broth

Chicken broth is a must-have in this chicken pot pie recipe. It gives flavor and moisture. You can find it in canned, powdered, and fresh form in grocery stores. Cook it first before adding to the dish.

To mix things up, try substituting other broths like beef or veggie. For an authentic flavor, use chicken stock. But feel free to experiment with different flavors!


1 cup of whole milk is a must for this delicious chicken pot pie. You can switch it for low fat/nonfat dairy milk, but whole milk brings creamier texture and flavor. The fat content helps create a smoother texture and make it more flavorful.

  • Don’t stir the sauce until it reaches a gentle simmer. This keeps it from becoming grainy or lumpy.
  • For non-dairy milk, choose an unflavored and unsweetened one for best results.

Prep Work

Essential for making a yummy chicken pot pie in 30 mins: prep the veggies! Onion, celery, carrot, garlic, and frozen peas. Plus, cooked chicken, chicken broth, and biscuit dough for the crust. Gather all your ingredients before the timer begins! Ready, set, go!

  • Onion
  • Celery
  • Carrot
  • Garlic
  • Frozen peas
  • Cooked chicken
  • Chicken broth
  • Biscuit dough for the crust

Preheat oven to 425°F

Preheat your oven to 425°F (220°C) before making this delicious chicken pot pie. The temperature of your oven is important for evenly cooked food. Preheating the oven allows the air inside to reach the desired temp. If possible, avoid opening the door when you insert the pot pie. This helps preserve the heat and gives you maximum cooking results.

For the best results, use an oven thermometer or an app related to temperature accuracy stated in the product guidebook. Make sure your oven has reached the ideal setting before starting any baking.

Cut chicken into cubes

Start your 30 minute chicken pot pie with some prep. Cut the chicken into 1/2 inch cubes. Use two separate cutting boards; one for raw chicken, and one for other ingredients. Put the cubed chicken in a bowl aside. When ready, mix the chicken with other ingredients for your meal.

Dice onion, carrots, and celery

Before you make the chicken pot pie, you must prep! Start by rinsing the veggies: onion, carrots, and celery. Dry them off. Peel and discard any skins.

  • Cut the veggies in half lengthwise. Place on a cutting board.
  • Use a sharp knife to carefully make thin slices across each piece. Turn the veggie slightly after a few cuts.
  • Cube or dice until desired size.
  • Set aside the prepped veggies for later use when making the chicken pot pie.


Chicken Pot Pie – a classic, comforting dish! It’s a sure-fire hit with family dinners. Want to make it in 30 minutes? No problem! Follow this recipe and you’ll have a scrumptious, hearty meal on the table before you know it!

Sautee diced vegetables in olive oil

Ready to begin the 30 minute chicken pot pie? Start by prepping the vegetables. Dice a half an onion, a cup of celery, and three cloves of garlic. Heat a tablespoon of olive oil in a large skillet over medium heat. Sautee the veg until tender and lightly browned. Stir occasionally. Lower the heat if needed to prevent burning or darkening. When cooked through, use a slotted spoon to remove from the skillet. Place on a plate with paper towels to drain off extra oil.

Add chicken cubes and cook until done

Veggies? Soften ’em up! Now, throw in the cubed chicken and cook until no more pink. 8-10 minutes should do it! Stir often to avoid sticking. Add some butter or olive oil if needed.

Done? Awesome! Then take it off the heat and let it cool for a few minutes before adding to your pie crust.

Add flour and stir until combined

Once the butter and onions are cooked, add the flour to the pot. Stir until it is combined. You should see onion particles with a film of flour. Keep stirring for 4-5 minutes on medium-high heat until the flour is lightly browned. This helps thicken the sauce, binds all ingredients and removes the raw flour taste.

After stirring, slowly add the broth or stock. Keep stirring until all liquid is in. You may want to reduce the heat, so Pot Pie mixture doesn’t burn on pot edges.

Add chicken broth and milk, stirring until thickened

Veggies cooked? Great! Now, slowly add the chicken broth and milk. Keep stirring with a wooden spoon so no lumps form. Let it come to a gentle boil. Then, reduce the heat and simmer for 5 minutes until it thickens. It should be as thick as heavy cream. That signals it’s ready for the shredded chicken and seasonings.

Add frozen peas and stir until combined

Season the chicken mixture with salt, pepper and herbs like rosemary, thyme, and sage. Taste the mixture to ensure it’s balanced. Then, add a cup of frozen peas. The peas will steam up, helping the filling thicken. Stir until everything is combined. Make sure there are no large lumps left.

30 Minute Chicken Pot Pie
30 Minute Chicken Pot Pie


Ready for your 30 minute chicken pot pie? Here we go!

  1. Spread the biscuit dough in an oven safe dish.
  2. Add the cooked chicken and veggies.
  3. Pour the sauce over them.
  4. Sprinkle with cheese.
  5. Top it with the remaining biscuit dough for the crust.
  6. Now it’s ready for baking! Yum!

Place pre-made pie crust in a 9-inch pie pan

Ready to start making that yummy chicken pot pie? Preheat the oven to 375°F. Get one store-bought or pre-made pie crust. This can be a pastry crust or a puff pastry. Put it in a 9-inch pie pan. Unfold the pastry. Trim and flute the edges with your fingertips so it fits in the pan. Prick holes with a fork. This will help steam escape from the crust. Now it’s ready to bake!

Pour chicken and vegetable mixture into the pie crust

Once the chicken and veggies are cooked, it’s time to prepare the pie. Carefully pour the mix into the pie crust. Roll out the dough for the top crust to 3/8-inch thickness. Place it over the filling. Make some small slits for steam to vent. Ensure the dough edges meet in the center but don’t overlap. Trim off any excess dough from the sides. Pinch the edges together. Create a decorative edge with your fingers or use a fork. Brush the top crust with egg wash or cream.

If you want to, you can add decorations like lattice-top designs or shapes like leaves. Brush egg wash or cream on them after they are arranged. Sprinkle with sugar before baking for sweetness and sparkle!

Place second pre-made pie crust over the top

Flour a work surface. Roll out the second pre-made pie crust until it’s a few inches bigger than the first one. For store-bought dough, place it in a baking dish and press it into the sides. Put the second crust on top and press down. Cut off the extra edges. Crimp the edges, if you want.

Make some small slits in the top for steam to escape while it bakes.


Baking is awesome! You can whip up a yummy, homemade meal in no time. This thirty-minute chicken pot pie is ideal for a snug, winter evening. Plus, you can adapt it to whatever ingredients you have at home. Let’s do this!

Bake for 30 minutes at 425°F

Once you assemble the pot pie, put it on a baking sheet. Stick it in an oven set to 425°F and bake for 30 minutes. Check it after 15 minutes to make sure the dough isn’t getting too brown. If need be, cover any overly-darkened parts with aluminum foil.

The chicken should reach an internal temperature of 165°F before it’s safe to eat. You can use a food or meat thermometer to check the center of the pie. Once your Chicken Pot Pie reaches this safety temperature, take it out of the oven.


Chicken pot pie: the ultimate in comfort food! It’s an easy, budget-friendly meal for busy weeknights. Prep and cook in just 30 minutes. Feed 6 to 8 people. Perfect for a crowd.

Here’s what you’ll need for this delicious dish:

Let cool for 10 minutes before serving

Allow your scrumptious chicken pot pie to cool before serving! 10 minutes should do the trick. This will ensure the filling isn’t too hot and the flavors blend nicely. This also helps you avoid burning your tongue or mouth.

  1. To cool the dish, place it aside for 10 minutes. Test it with a knife or spatula. If any steam is coming out, wait a few more minutes.
  2. When it’s cooled, serve it warm with sides of your choosing.
  3. Enjoy!

This Awesome 30 Minute Chicken Pot Pie recipe is quick and easy to make, using pantry ingredients and a pre-made pie crust. It’s perfect for a comforting weeknight dinner.

If you are looking for more chicken recipes, check this out: 12 Chicken Recipes For All Occasions Yet Quick and Easy

Frequently Asked Questions

1. How long does it take to make a 30 Minute Chicken Pot Pie?

The name says it all – it takes just 30 minutes to make this delicious chicken pot pie recipe.

2. What ingredients do I need to make a 30 Minute Chicken Pot Pie?

You will need chicken breast, frozen mixed veggies, cream of chicken soup, milk, salt, pepper, and refrigerated crescent rolls.

3. Can I substitute the chicken with another protein?

Yes, you can substitute the chicken with turkey, beef, or even tofu to make it vegetarian.

4. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables, but it may take longer to cook than frozen veggies. Make sure to chop them into small pieces.

5. Can I make this recipe ahead of time?

Yes, you can assemble the pot pie and cover it with plastic wrap and refrigerate until ready to bake. Remove the plastic wrap before baking.

6. Can I freeze the 30 Minute Chicken Pot Pie?

Yes, you can freeze the pot pie after it has been assembled and baked. Let it cool completely, wrap it in foil and store in the freezer. Reheat in the oven or microwave when ready to eat.
Ethan Walker
Ethan Walker

Hey there! I'm Ethan, an adventurous restaurant critic and culinary travel writer with a taste for global flavors. When not wine tasting or getting lost in historical fiction, I'm scouring the world for hidden gem eateries and authentic street food experiences. Join me on a thrilling journey to uncover culinary treasures!