Trader Joes Chicken Pot Pie Recipe

Craving something cozy and satisfying? Let’s dive into this mouthwatering Trader Joe’s Chicken Pot Pie Recipe. This isn’t just any pot pie; it’s a golden, flaky-crusted beauty brimming with tender chicken breast, vibrant veggies, and a luxuriously creamy sauce that ties it all together. 

Whether you’re cooking for a weeknight family dinner or impressing friends on the weekend, this recipe will warm hearts and fill bellies.

Step-by-Step Cooking Instructions

Preparing the Vegetables

I start by preheating my oven to 400°F (200°C) so it’s ready when the filling is done. In a medium saucepan, I boil 1 cup of sliced carrots in about 1 cup of water until just tender, about 5–6 minutes. Once they’re ready, I drain them and set them aside; this keeps them from getting mushy later.

Cooking the Chicken

In a large skillet, I melt two tablespoons of unsalted butter over medium heat. I add my skinless, boneless chicken breasts (cut into bite-sized cubes) and cook them until they’re lightly browned on the outside and no longer pink inside. This usually takes 6–8 minutes. Then, I transfer the chicken to a plate and keep it warm.

Building the Flavor Base

In the same skillet, I add the diced ½ medium onion and sauté until it becomes soft and translucent, about 3–4 minutes. I stir in 2 tablespoons of flour and cook for 1 minute to eliminate the raw flour taste. This step helps thicken the sauce later.

Creating the Creamy Sauce

Next, I slowly pour in 1 ¼ cups chicken stock, ¾ cup dry white wine, ½ cup whole milk, and 1 tablespoon cream, stirring constantly so the mixture stays smooth. I season with a pinch of salt, black pepper, and 1 teaspoon fresh thyme leaves. I let this simmer gently for 3–4 minutes until the sauce starts to thicken.

Bringing It All Together

Now comes the best part: adding the veggies and chicken back into the skillet. I stir in the boiled carrots, frozen peas, and frozen corn, letting everything simmer together for 10–15 minutes so the flavors can marry. The sauce should be creamy and coat the back of a spoon.

Assembling the Trader Joe’s Chicken Pot Pie

Filling the Pie Dish

I take my 9-inch pie dish and gently press one pie crust into the bottom, making sure it fits snugly against the edges. Then, I spoon the hot chicken and vegetable filling into the crust, spreading it out evenly so every bite will be full of flavor.

Adding the Top Crust

I carefully place the second pie crust over the filling, then fold and pinch the edges together to seal in all that goodness. To help the steam escape during baking, I cut two small slits in the center of the crust with a sharp knife.

Egg Wash for the Perfect Golden Finish

In a small bowl, I whisk one egg yolk with a splash of water, then use a pastry brush to coat the top crust. This gives the pie that irresistible golden color when baked. For a little extra flavor and texture, I sometimes sprinkle a pinch of flaky sea salt on top.

Baking the Pot Pie

I slide the pie into my preheated 400°F oven and bake for 30 minutes, or until the crust is golden brown and flaky. I always keep an eye on it during the last few minutes to make sure it doesn’t get too dark.

When it’s done, I remove the pie from the oven and let it rest for 15 minutes before serving. This short cooling time allows the filling to set slightly, making it easier to slice without losing that rich, creamy interior.

Serving Suggestions

I love serving this Trader Joe’s Chicken Pot Pie with a simple mixed green salad or steamed green beans to balance out the richness. On chilly nights, pairing it with a glass of crisp white wine (like a Sauvignon Blanc) makes for the ultimate cozy dinner.

Storage Instructions

Keeping It Fresh

If you have leftovers (which doesn’t happen often in my house!), Let the pot pie cool completely before covering it with foil or plastic wrap. You can store it in the refrigerator for up to 3 days. To reheat, I place it in a 350°F oven for about 15–20 minutes until warmed through.

Freezing for Later

This recipe freezes beautifully. I recommend assembling the pie but not baking it, wrapping it tightly in plastic wrap and then foil, and freezing it for up to 3 months. When you’re ready to enjoy it, bake straight from frozen at 375°F for about 50–60 minutes, covering the edges with foil if they brown too quickly.

Variations & Tips

• Turkey Swap: Perfect for using up leftover Thanksgiving turkey instead of chicken.
  
• Veggie Lovers: Add mushrooms, diced potatoes, or spinach for extra texture and flavor.
  
• Gluten-Free Option: Use gluten-free pie crust and a gluten-free flour blend for thickening.
  
• Extra Creamy: Stir in a handful of shredded cheddar or gruyère cheese into the sauce before filling the crust.

Frequently Asked Questions

1. Can I use rotisserie chicken instead of raw chicken breast?

Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Just shred the meat and stir it into the filling right before assembling the pie.

2. Can I make Trader Joe’s Chicken Pot Pie ahead of time?

Yes, you can prepare the filling and assemble the pie up to a day in advance. Keep it covered in the refrigerator, then bake it fresh when you’re ready to serve.

3. How do I prevent the bottom crust from getting soggy?

To keep the bottom crust crisp, you can pre-bake (blind bake) it for about 8–10 minutes before adding the filling. Let it cool slightly, then assemble the pie as directed.

4. Can I make this recipe dairy-free?

Yes! Substitute the milk and cream with unsweetened almond milk, oat milk, or coconut milk. Use a dairy-free butter alternative for the filling.

5. What’s the best way to reheat leftover chicken pot pie?

For the crispiest crust, reheat leftovers in a 350°F oven for 15–20 minutes. Avoid microwaving if possible, as it can make the crust soft.

6. Can I freeze individual slices?

Yes! Wrap each cooled slice in plastic wrap and store them in a freezer-safe container for up to 2 months. Reheat in the oven straight from frozen.

Conclusion

This Trader Joe’s Chicken Pot Pie Recipe is more than just dinner; it’s comfort in a dish. From the flaky golden crust to the creamy, savory filling packed with tender chicken and sweet veggies, every bite feels like a warm hug. Whether you follow my recipe exactly or add your twist, it’s a foolproof way to turn a few simple ingredients into a family favorite.

Next time you’re at Trader Joe’s, grab the essentials, and you’ll have this crowd-pleaser on the table in under an hour. Trust me,  once you taste it, you’ll be making it on repeat all season long.