There’s something magical about pulling a golden, bubbling Costco chicken pot pie out of the oven—the flaky crust shattering under your fork to reveal steaming chunks of tender chicken and veggies swimming in creamy sauce. I swear, the moment that first whiff of buttery pastry hits my kitchen, my entire family materializes like they’ve got some kind of sixth sense for comfort food!

My love affair with this dish started years ago during one particularly hectic weeknight. After burning through three failed dinners (RIP, charred grilled cheese), I grabbed a Costco pot pie on a whim. Watching my picky kids devour every last bite—vegetables included!—was nothing short of miraculous. Now I make my own version weekly because honestly? Nothing beats homemade. The crust stays crispier, the filling tastes fresher, and I can sneak in extra peas when no one’s looking (shhh).

Best part? This recipe comes together faster than it takes to argue with a toddler about eating their carrots. With shortcuts like rotisserie chicken and ready-made crusts, you’re basically cheating at cooking—in the best possible way.

Why You’ll Love This Costco Chicken Pot Pie

Listen, I know we all have those nights when we just need a big, comforting hug in food form—and this pot pie delivers every single time. It’s the kind of meal that makes everyone at the table actually want to put their phones down (miracle, right?). Here’s why it’s my go-to:

Hearty and Satisfying

That first forkful is pure magic—crispy, buttery crust giving way to a creamy filling packed with juicy chicken and tender veggies. It’s like a warm blanket for your stomach. And don’t even get me started on the smell as it bakes! The aroma alone could sell this pie.

Easy Shortcuts for Busy Cooks

Here’s my secret weapon: that rotisserie chicken from the grocery store. Shred it while it’s still warm, and boom—half your work is done. Pre-made crusts? Absolutely allowed. Some nights, I even use frozen veggies straight from the bag. (Your family will never know, and I won’t tell.)

Seriously, this is comfort food without the stress—just the way I like it.

Ingredients for Costco Chicken Pot Pie

Here’s the beauty of this recipe—you probably already have most of these ingredients in your fridge or pantry right now! Even better? Nearly everything here has an easy swap if you’re in a pinch. (Because let’s be real, who actually remembers to buy fresh thyme on a Tuesday?)

• 2 cups cooked chicken, diced – Rotisserie chicken is my MVP here, but leftover baked or grilled works too
• 1 cup carrots, diced – About 2 medium carrots; no need to peel if you give ‘em a good scrub
• 1 cup peas – Frozen works like a charm (just thaw first!)
• 1 cup potatoes, diced – Yukon Golds are my favorite—they hold their shape but get perfectly tender
• 1/2 cup onions, chopped – Yellow, white, or even shallots if you’re feeling fancy
• 1/3 cup butter – The real stuff, please! Margarine makes Grandma’s ghost frown
• 1/3 cup all-purpose flour – This teams up with the butter to thicken that luscious sauce
• 1 3/4 cups chicken broth – Low-sodium if you’re watching salt, or use bouillon + water
• 2/3 cup milk – Any % works, though whole milk makes the sauce extra creamy
• 1 package (14 oz) refrigerated pie crusts – Look for the red box in the dairy aisle

Oh, and those spices? Just grab your everyday salt, pepper, and garlic powder. Simple as pie—literally.

Equipment You’ll Need

Don’t worry—this isn’t one of those recipes that requires every pot in your kitchen! Here’s what you’ll grab:

• Large skillet – For sautéing those veggies and building the creamy sauce
• 9-inch pie dish – Glass or ceramic works best for even browning
• Measuring cups & spoons – Eyeballing flour never ends well, trust me

That’s it! Well, plus a spoon for stirring and an oven—but you knew that part already.

How to Make Costco Chicken Pot Pie

Okay, let’s get down to business! This isn’t one of those fussy recipes where you need to whisper to the dough—just good, solid technique with plenty of room for lazy shortcuts. I’ve burned enough pot pies in my day to know exactly where you can cut corners (and where you absolutely shouldn’t).

Preparing the Filling

First, crank that oven to 425°F (220°C) so it’s screaming hot when your pie goes in. While it heats, grab your trusty skillet—the one with the slightly wobbly handle works fine—and melt the butter over medium heat. When it stops sizzling, toss in your onions, carrots, and potatoes. Stir ’em around until the onions turn translucent and the carrots just start to soften, about 5-6 minutes. (Resist the urge to crank the heat—burnt onions are nobody’s friend.)

Now sprinkle in the flour, salt, pepper, and garlic powder. Stir like your life depends on it for a solid minute to cook out that raw flour taste. Slowly pour in the chicken broth and milk while stirring constantly. Within 2-3 minutes, you’ll see magic happen as the sauce thickens into a velvety gravy. Fold in the chicken and peas last—they just need to warm through. Kill the heat before the peas turn army-green!

Assembling and Baking

Here comes the fun part! Unroll one pie crust into your dish, letting the edges drape over the sides. Pour in that glorious filling—it should mound up slightly in the center. Lay the second crust on top, then crimp the edges together with your fingers or a fork. (Pro tip: If the crust tears, just patch it with scraps—it’ll taste the same!) Cut 4-5 slits in the top like little steam chimneys.

Slide it into the oven and resist opening the door for at least 25 minutes. When the crust turns golden-brown and you see bubbles peeking through the vents, it’s done—about 30-35 minutes total. Let it cool for 10 minutes (I know, torture!) so the filling sets. Then slice into that flaky masterpiece and watch the steam rise like a mini volcanic eruption of deliciousness.

Tips for the Best Costco Chicken Pot Pie

After making this pie more times than I can count (and surviving a few kitchen disasters), here are my hard-won secrets:

Let it rest! I know it’s tempting to dive right in, but those 10 minutes of cooling time are crucial. The filling thickens up perfectly—no sad, runny slices.

Seal like a pro: Wet your fingertips and run them along the bottom crust’s edge before adding the top crust—it helps glue them together so all that creamy goodness stays inside where it belongs.

Veggie freedom: Swap in whatever veggies you’ve got! Celery, corn, even diced sweet potatoes work beautifully. Just keep the total volume about the same.

Serving and Storing Suggestions

This chicken pot pie is basically a whole meal in crust form, but I love serving it with a simple green salad or roasted Brussels sprouts for some fresh contrast. A drizzle of hot sauce or dash of Worcestershire on top? Chef’s kiss!

Got leftovers? Lucky you! Let the pie cool completely, then cover tightly and refrigerate for up to 3 days. To reheat, I pop individual slices in the toaster oven at 350°F until warmed through—about 10 minutes keeps that crust crisp. Freezing works too—just wrap slices in foil before bagging. Thaw overnight in the fridge before reheating.

Pro tip: The filling thickens overnight, making next-day slices even more perfect for lunchbox thermoses!

Costco Chicken Pot Pie FAQs

After baking more chicken pot pies than I can count (and fielding every possible question from my very opinionated family), here are the answers to the big stuff:

Can I freeze this chicken pot pie?
Absolutely! Bake it first, let it cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until piping hot—about 20-25 minutes. (Bonus trick: Freeze individual slices for emergency comfort food!)

How do I prevent a soggy bottom crust?
Three words: preheat your skillet. Starting with hot filling means the bottom crust gets a head start on crisping up. If you’re really committed, pop your pie dish in the oven while it preheats for an extra crispy shield against sogginess.

Can I use frozen veggies instead of fresh?
Yes, and I do it all the time! Just thaw and pat them dry first to avoid extra moisture. Frozen mixed veggies work great—I use the “soup mix” with carrots, peas, and green beans when I’m feeling lazy.

What’s the best way to reheat leftovers?
Skip the microwave unless you love floppy crust! The toaster oven or regular oven at 350°F for 10-15 minutes brings back that fresh-baked magic. No oven? A skillet over medium-low heat works in a pinch—just cover it so the filling heats through.

Nutritional Information

Here’s the skinny on this comfort food classic—these numbers are estimates since your exact ingredients may vary (like using skim milk vs whole). Per generous slice: about 420 calories, 18g protein, and 4g fiber to balance out that 22g of buttery goodness. It’s hearty, not health food—but totally worth every delicious bite!

Share Your Creation!

I want to see your masterpiece! Did you add extra veggies? Try a cheddar crust? Snap a photo of your golden-brown pot pie and share it in the comments—I live for those crispy crust close-ups. And if you’ve got a genius tweak, spill the beans! (Or peas, in this case.)

Irresistible Costco Chicken Pot Pie in 45 Minutes Flat

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• Author: Christina R. Jones
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A hearty and comforting chicken pot pie filled with tender chicken, vegetables, and a creamy sauce, all encased in a flaky crust. This Costco-style recipe is easy to make and perfect for a family dinner.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onions, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package (14 oz) refrigerated pie crusts

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a large skillet, melt butter over medium heat. Add onions, carrots, and potatoes. Cook until vegetables soften.
3. Stir in flour, salt, pepper, and garlic powder. Cook for 1-2 minutes.
4. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
5. Add cooked chicken and peas. Mix well and remove from heat.
6. Line a pie dish with one pie crust. Pour the filling into the crust.
7. Cover with the second pie crust. Seal the edges and cut slits on top.
8. Bake for 30-35 minutes or until the crust is golden brown.
9. Let cool for 10 minutes before serving.

Notes

• Use rotisserie chicken for an easy shortcut.
• You can add other vegetables like celery or corn.
• Leftovers can be stored in the fridge for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 4g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 65mg

Keywords: Costco chicken pot pie, homemade pot pie, easy chicken pot pie