This creamy, flaky joanna gaines chicken pot pie is made with rotisserie chicken, condensed soup, and crescent dough, and ready in 45 minutes. Piercing the golden pastry crust to reveal the bubbling, savory gravy underneath instantly warms the whole kitchen. I love ladling generous scoops of this hearty dish over creamy mashed potatoes for a deeply satisfying supper.
Try More Dinners Recipes:
- Joanna Gaines Beef Enchiladas Recipe
- Joanna Gaines Chicken Parmesan Recipe
- Joanna Gaines Chicken Noodle Soup Recipe
🧡 Why You Will Love This Chicken Pot Pie Recipe:
- Ultimate comfort food: This Chicken Pot Pie Recipe is warm, creamy, and satisfying, making it perfect for cozy dinners or cold days.
- Rich and creamy filling: The filling is packed with tender chicken, vegetables, and a silky sauce that feels hearty and indulgent.
- Golden, flaky crust: A buttery crust on top (or all around) adds the perfect crisp texture that contrasts beautifully with the creamy inside.
- Balanced and complete meal: This Chicken Pot Pie Recipe includes protein, vegetables, and carbs all in one dish, so you don’t need many sides.
- Great way to use leftovers: You can easily use leftover chicken or turkey, making this recipe both practical and delicious.
- Family-friendly favorite: The mild, creamy flavor makes this Chicken Pot Pie Recipe loved by both kids and adults.
- Perfect for meal prep: You can prepare it ahead of time and bake later, or store leftovers for easy meals during the week.
🍗 Joanna Gaines Chicken Pot Pie Ingredients
- 1 rotisserie chicken, meat shredded (about 4 cups)
- 4 tablespoons unsalted butter
- 1/4 cup yellow onion, finely diced
- 4 medium carrots, peeled and diced
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 (8-ounce) cans refrigerated crescent roll dough
🥧 How To Make Joanna Gaines Chicken Pot Pie
- Preheat and Prep: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat, then add the diced onion and carrots, cooking for about 5 minutes until softened.
- Simmer the Filling: Stir in the cream of chicken soup, chicken broth, salt, and pepper, bringing the mixture to a gentle simmer for 10 minutes.
- Add Chicken and Peas: Fold in the shredded rotisserie chicken and frozen peas, cooking for 2 more minutes until warmed through.
- Assemble the Pie: Pour the filling into the prepared baking dish and carefully unroll the crescent dough over the top, pinching the seams together to seal.
- Bake to Perfection: Bake for 15 to 20 minutes, or until the crescent crust is deep golden brown and the filling is bubbly.
📌 What Are Some Common Mistakes To Avoid When Making Chicken Pot Pie?
- Not cooking the filling enough: The sauce should be thick before baking. A watery filling leads to a soggy pie.
- Using too much liquid: Adding too much stock or milk makes the filling runny instead of creamy.
- Skipping seasoning: Under-seasoned filling tastes bland. Always taste and adjust salt, pepper, and herbs.
- Overcooking the chicken Cook chicken just until done. Overcooked chicken becomes dry inside the pie.
- Raw vegetables in filling: Hard vegetables like carrots should be pre-cooked. Otherwise, they stay undercooked.
💡 Recipe Tips
- Watch the broth: If you prefer a thicker, traditional pie filling instead of a gravy-like consistency, reduce the chicken broth to 3 cups.
- Seal the crust: Make sure to pinch the perforations of the crescent roll dough tightly so the filling doesn’t bubble up over the pastry.
- Let it rest: Allow the pie to sit for 10 minutes after baking so the rich sauce can thicken slightly before serving.
❓ Should I Bake Chicken Pot Pie Covered Or Uncovered?
Bake chicken pot pie uncovered so the crust becomes golden, crisp, and properly cooked. Covering traps steam, which can make the pastry soft and soggy instead of flaky. If the top starts browning too quickly, loosely tent it with foil for the final part of baking. The goal is a fully cooked filling with a crisp, deeply golden crust that contrasts with the creamy interior for the best texture and flavor.
🥗 What To Serve With Chicken Pot Pie?
Because this Chicken Pot Pie dish has a famously rich, gravy-like filling, it is traditionally served over a generous scoop of buttery mashed potatoes. You can also pair it with a crisp green salad tossed in a sharp vinaigrette to cut through the heaviness.
🎚 How To Store Leftovers Chicken Pot Pie?
Store any leftover pie in an airtight container in the refrigerator for up to 4 days. While you can freeze the filling for up to 3 months, it is best to add a fresh layer of crescent dough when reheating.
🥵 How To Reheat Leftovers Chicken Pot Pie?
In The Oven: You can reheat Chicken Pot Pie in the oven for the best texture. Cover loosely with foil and warm at 180°C (350°F) for 20–25 minutes until heated through. This keeps the crust crisp and the filling creamy.
In The Microwave: For a quicker option, use the microwave. Heat a slice on a plate for 2–3 minutes until hot, though the crust may soften.
FAQs
Can I use regular pie crust instead of crescent dough?
Yes, you can substitute a sheet of store-bought or homemade puff pastry or traditional pie dough. Just keep an eye on the baking time, as it may need a few extra minutes to brown.
Why is my filling so runny?
This specific recipe is designed to be slightly looser so it can be served over mashed potatoes. To thicken it up, you can whisk in a quick cornstarch slurry during the simmering stage.
Can I add potatoes directly into the pie?
Absolutely! Diced Yukon gold or russet potatoes make a great addition. Just simmer them in the broth mixture until tender before adding the chicken and peas.
More Dinners Recipes:
- Joanna Gaines Chicken Alfredo Recipe
- Joanna Gaines Bow Tie Pasta Recipe
- Joanna Gaines Beef Enchiladas
📊 Chicken Pot Pie Nutrition Fact
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 850mg
- Total Carbohydrate: 35g
- Protein: 24g
joanna gaines chicken pot pie
Course: Dinner, Lunch, MainCuisine: AmericanDifficulty: Medium8
servings15
minutes30
minutes45
minutesFlaky and comforting, this joanna gaines chicken pot pie combines tender rotisserie chicken, sweet carrots, and a rich savory broth in just 45 minutes. Crowned with golden crescent dough, it is an effortlessly satisfying dinner perfect for chilly family weeknights.
Ingredients
1 rotisserie chicken, meat shredded (about 4 cups)
4 tablespoons unsalted butter
1/4 cup yellow onion, finely diced
4 medium carrots, peeled and diced
2 (10.5-ounce) cans condensed cream of chicken soup
4 cups low-sodium chicken broth
1 cup frozen peas
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 (8-ounce) cans refrigerated crescent roll dough
Directions
- 1. Preheat and Prep: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- 2. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat, then add the diced onion and carrots, cooking for about 5 minutes until softened.
- 3. Simmer the Filling: Stir in the cream of chicken soup, chicken broth, salt, and pepper, bringing the mixture to a gentle simmer for 10 minutes.
- 4. Add Chicken and Peas: Fold in the shredded rotisserie chicken and frozen peas, cooking for 2 more minutes until warmed through.
- 5. Assemble the Pie: Pour the filling into the prepared baking dish and carefully unroll the crescent dough over the top, pinching the seams together to seal.
- 6. Bake to Perfection: Bake for 15 to 20 minutes, or until the crescent crust is deep golden brown and the filling is bubbly.
