One Crust Chicken Pot Pie
Fall is upon us, and there are few meals that give me that cozy, comfort-food feeling quite like chicken pot pie. It was one of my favorites growing up, and honestly, it still is.
But these days, I want the comfort food and to feel good after I eat it. You know that post-meal food coma we may have been able to handle a little better back in the day? 😂 I’m good without it.
So I wanted to make my own version that still gives me everything I love about chicken pot pie: tender chicken, vegetables, a creamy homemade filling and that golden, flaky crust, while making a few simple adjustments that keep it satisfying without feeling overly heavy.
I originally created this recipe for my ladies inside the Move with Maricris App, where I share recipes and nutrition resources alongside our workouts. But this one was just too good not to share with everyone. And because we’re all about making life a little easier around here, the recipe makes enough filling for two pot pies. Make one for dinner now and freeze the rest of the filling for another cozy meal on a busy day.
Happy eating! 🤍
Makes: Two 9-inch pot pies
Servings: 6–8 per pie
Ingredients
Chicken
- 1 lb 4 oz boneless, skinless chicken breast
- Olive or avocado oil
- Salt, pepper + garlic powder
Filling
- 1 tbsp butter or olive oil
- 1 small yellow onion, diced
- 2–3 medium carrots, diced or 12–15 baby carrots (about 1–1¼ cups)
- 2 celery stalks, diced
- 2–3 garlic cloves, minced
- ¼ cup all-purpose flour
- 1½ cups chicken bone broth
- ½ cup whole or 2% milk
- 1 cup frozen peas
- 1 cup frozen corn
- ½ tsp dried thyme
- ½ tsp garlic powder
- Salt + black pepper, to taste
- 1–2 tbsp fresh parsley, chopped or 1–2 tsp dried parsley
For each pie
- 1 refrigerated 9-inch pie crust
- 1 egg
- 1 tsp water
Instructions
1. Cook the chicken.
Preheat your air fryer and oven to 400°F.
Lightly coat the chicken with olive or avocado oil and season with salt, pepper and garlic powder. Air fry at 400°F for 14 minutes, flipping halfway, or until the thickest part reaches 165°F.
Once the chicken is cooking, remove one pie crust from the refrigerator and let it sit at room temperature for about 10–15 minutes. This makes it easier to unroll without cracking.
While the chicken cooks and the crust rests, chop your vegetables and measure the remaining ingredients.
Let the cooked chicken rest for 5 minutes, then chop into bite-size pieces.
2. Sauté the vegetables.
Heat butter or olive oil in a large pan over medium heat. Add onion, carrots and celery. Cook for 5–7 minutes, stirring occasionally, until beginning to soften.
Add garlic and cook another 30–60 seconds, just until fragrant.
3. Make the creamy filling.
Sprinkle flour over the vegetables and stir for 1 minute.
Slowly pour in the bone broth while stirring, followed by the milk, thyme, garlic powder, salt and pepper.
Simmer for 3–5 minutes, stirring frequently, until the sauce becomes thick and creamy.
4. Bring it all together.
Stir in the chopped chicken, frozen peas, frozen corn and parsley. Cook another 1–2 minutes.
Taste and adjust the seasonings as needed.
5. Assemble the pot pie.
Lightly grease a 9-inch pie dish. Spoon in the filling until about ½ inch below the rim. Set the remaining filling aside for your second pot pie.
Gently unroll the prepared pie crust and lay it over the filling. Tuck or crimp the edges around the rim and cut 3–4 small vents in the center.
6. Add the egg wash.
Whisk together 1 egg + 1 tsp water. Lightly brush over the crust, including the edges. You won’t need to use all of it.
7. Bake.
Bake at 400°F for 28–30 minutes, until the crust is golden brown and the filling is bubbling.
If one side is browning faster, rotate the pie during the final few minutes.
Let rest for 10–15 minutes before slicing so the creamy filling can settle and thicken.
Make One Now + Freeze One
Transfer the remaining filling to a shallow freezer-safe container. Let hot filling cool briefly, then transfer it to the refrigerator to finish cooling. Don’t leave cooked filling at room temperature for more than 2 hours total.
Once chilled, seal tightly and freeze for up to 3 months.
If your package contains two pie crusts, you can freeze the second crust too. Keep it tightly wrapped and follow the freezer-storage directions on your package.
When you’re ready for pot pie #2, thaw the filling and crust overnight in the refrigerator. Reheat the filling, transfer it to a lightly greased pie dish, top with the crust, add fresh egg wash and bake as directed.
Estimated Nutrition
⅛ of one pie
- Calories:~260
- Protein:~18g
- Carbs:~24g
- Fat:~10–11g
⅙ of one pie
- Calories:~350
- Protein:~24g
- Carbs:~32g
- Fat:~14g
Nutrition is estimated and will vary based on ingredients and the amount of filling used in each pie.
MWM Tip
Let your hunger and the rest of your plate guide your portion. ⅛ of the pie works well if you’re adding a side, while ⅙ makes a satisfying standalone meal.
You still get that creamy filling and golden, flaky pot-pie crust, just without needing a second crust underneath. Plus, doing the prep once gives you another cozy dinner ready to go for a busy day.
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