Let Them Eat Pot Pie

Chicken pot pie made with pie crust

Typically a labor-intensive process involving making a pastry crust from scratch, a chicken pot pie with a store-bought crust saves you considerable time and energy. Streamline the task even more with other packaged ingredients, and you can serve this classic dish to your family on a regular basis. This recipe calls for both packaged and fresh ingredients, giving you the rich tastes of mushrooms and garlic, and the quick and easy use of frozen vegetables and jarred chicken gravy.


To save the time cooking the chicken for your pot pie, buy a rotisserie chicken and remove the skin and all visible fat, buy cooked chicken from the deli case at the grocery or used canned chicken chunks.

Total Time: 1 hour | Prep Time: 15 minutes | Serves: 4


  • 1/2 cup onions, chopped
  • 1/2 cup carrots, sliced
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 2 cups mushrooms, cut into large chunks
  • 1 12-ounce jar chicken gravy
  • 2 pieces, pie crusts
  • Cooking spray
  • 2 cups skinless chicken, cooked and diced
  • 1 cup potatoes, frozen cubed
  • 1/2 cup peas, frozen
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground sage
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


Look for refrigerated pie crusts in the deli case at your local grocery store. Keep the crusts in the fridge until their "use by" date or in the freezer, where they will retain their quality for up to two months.


  1. Heat the oven to 400F.
  2. In a large saucepan, over medium high heat, cook the onions and carrots in 1 tablespoon of oil until they are soft, about 7 minutes. Add the garlic during the last minute. Remove the vegetables to a separate bowl.
  3. In the same pot, add the rest of the oil and cook the mushrooms until they are soft and have given up all their liquid, about 7 minutes.
  4. Add the vegetables back into the pot. Then add potatoes, peas, chicken, spices and gravy and stir until everything is coated and frozen vegetables are thawed.
  5. Spray the bottom and sides of a 2-quart casserole pan, and lay one of the pie crusts down to cover both the bottom and the sides. 
  6. Pour the pot pie mixture over the crust.
  7. Lay the top crust over the pot pie mixture, pinching the edges of the bottom and top crust together. Using a sharp paring knife, cut 6 or 7 slits into the crust to allow steam to escape. 
  8. Cook for 45 to 50 minutes or until the crust turns golden brown and the pot pie mixture is bubbling hot.


Take a look ahead of time to see if the pie crust will fit the bottom and sides of the casserole pan. If not, use a rolling pin to stretch out the crust slightly so that it will cover the space, or use the size of pie pan (8- or 9-inch) that the package calls for.