25 Easy Chicken Pot Pie Recipes: The Ultimate Cozy Comfort Food Guide

Nothing beats the warm, comforting aroma of a fresh-baked chicken pot pie bubbling in the oven. Whether you are looking for a lightning-fast 30-minute weeknight dinner, a healthy low-calorie alternative, or a cozy cast-iron masterpiece, this collection of Easy Chicken Pot Pie Recipes has something for every home cook and dietary need.

Below, you’ll find 25 step-by-step recipes packed with tender chicken, rich gravy, and vibrant vegetables—all designed to give you maximum flavor with minimal fuss.

1. Easy Chicken Pot Pie Recipe with Store-Bought Crust

This classic version uses pre-made pie crusts to save precious time without sacrificing that traditional bakery-style flavor.

• Prep time: 10 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2 pre-made store-bought pie crusts (softened)
• 2 cups cooked chicken, shredded or diced
• 1 box (10 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup chopped yellow onion
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder
• 1 egg (beaten, for egg wash)

Step-by-Step Instructions

1. Preheat & Prepare: Preheat oven to 400°F (200°C). Press one pie crust into a 9-inch pie dish.
2. Sauté Aromatics: Melt butter in a saucepan over medium heat. Add chopped onions and cook for 5 minutes until soft.
3. Make the Roux: Whisk in flour, salt, pepper, and garlic powder. Cook for 1 to 2 minutes.
4. Build the Gravy: Slowly pour in chicken broth and milk while whisking continuously. Bring to a simmer until thickened (about 3–5 minutes).
5. Combine Filling: Stir in cooked chicken and frozen mixed vegetables. Remove from heat.
6. Assemble & Bake: Pour filling into the crust. Cover with the second pie crust, crimp edges to seal, and cut 4 small slits on top for steam. Brush top with beaten egg.
7. Bake: Bake for 30–35 minutes until the crust is golden brown and filling is bubbly. Cool 10 minutes before slicing.

2. Easy Chicken Pot Pie Recipe using Puff Pastry

Elevate your dinner with an ultra-flaky, buttery puff pastry crust top.

• Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 1 sheet frozen puff pastry (thawed)
• 2 cups cooked rotisserie chicken
• 2 cups frozen peas and carrots
• 4 tbsp butter
• 1/4 cup flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1 egg whisked with 1 tbsp water

Step-by-Step Instructions

1. Preheat: Set oven to 400°F (200°C).
2. Make Sauce: Melt butter in a skillet, whisk in flour for 1 minute. Gradually add chicken stock and heavy cream, whisking until smooth and thick.
3. Add Filling: Season with thyme, salt, and pepper. Fold in chicken and frozen veggies.
4. Fill Dish: Transfer filling into an 8×8-inch baking dish.
5. Top with Pastry: Unroll puff pastry sheet over the dish. Trim edges slightly and cut a cross in the center. Brush with egg wash.
6. Bake: Bake 25 minutes until the puff pastry is tall, deep golden, and crisp.

3. Easy Chicken Pot Pie Recipe with Biscuits Top

Tall, fluffy biscuits make this skillet pot pie an irresistible family favorite.

• Prep time: 10 mins | Cook time: 25 mins | Servings: 6

Ingredients

• 1 can (16 oz) refrigerated biscuit dough
• 2 1/2 cups cooked chicken breast, diced
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 2 cups frozen mixed vegetables
• 1/2 tsp onion powder & garlic powder

Step-by-Step Instructions

1. Heat Oven: Preheat to 375°F (190°C).
2. Mix Ingredients: In a large bowl, mix cream of chicken soup, chicken broth, chicken, mixed veggies, onion powder, and garlic powder.
3. Transfer: Pour filling into a 9×13-inch casserole dish.
4. Arrange Biscuits: Cut each uncooked biscuit in half horizontally or keep whole, and place them on top of the filling in a single layer.
5. Bake: Bake for 22–25 minutes until biscuits are fully cooked through and golden brown on top.

4. Easy Chicken Pot Pie Recipe using Rotisserie Chicken

The ultimate short-cut dinner using store-bought rotisserie chicken for tender, flavorful meat.

• Prep time: 10 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 3 cups shredded rotisserie chicken (skin removed)
• 1 refrigerated pie crust
• 3 tbsp butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1/3 cup flour
• 2 cups chicken broth
• 1/2 cup sour cream
• 1 1/2 cups frozen diced carrots and corn

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (200°C).
2. Sauté Veggies: Melt butter in a pan; add onions and celery. Cook until soft (6 minutes).
3. Thicken: Stir in flour, then whisk in chicken broth until thick. Stir in sour cream for extra richness.
4. Combine: Fold in rotisserie chicken and frozen veggies. Season with salt and pepper.
5. Bake: Pour into a pie plate, lay pie crust over top, vent with a knife, and bake for 30 minutes.

5. Easy Chicken Pot Pie Recipe in a Cast Iron Skillet

A rustic, one-pan meal that transitions seamlessly from stove to oven.

• Prep time: 10 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 2 cups cooked diced chicken
• 1 store-bought pie crust
• 4 tbsp butter
• 1 cup sliced mushrooms
• 1 cup frozen peas and carrots
• 1/3 cup flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• Fresh rosemary and thyme (1/2 tsp each)

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (200°C).
2. Sauté in Skillet: In a 10-inch cast-iron skillet, melt butter and cook mushrooms until golden.
3. Build Sauce: Stir in flour, herbs, broth, and milk. Simmer until creamy.
4. Add Chicken: Stir chicken and frozen veggies directly into the skillet.
5. Cap & Bake: Lay pie crust directly over the skillet filling. Tuck in edges, cut steam vents, and bake for 25–30 minutes.

6. Easy Chicken Pot Pie Recipe for Busy Weeknights

Designed to go from pantry to table in under 35 minutes flat.

• Prep time: 5 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 2 cups canned or leftover cooked chicken
• 1 can cream of mushroom or chicken soup
• 1 cup milk
• 1 cup frozen mixed vegetables
• 1 cup Bisquick baking mix
• 1/2 cup milk + 1 egg (for topping)

Step-by-Step Instructions

1. Prep: Preheat oven to 400°F (200°C). Grease a 9-inch pie pan.
2. Bottom Layer: Mix chicken, condensed soup, 1 cup milk, and mixed veggies. Pour into pie dish.
3. Batter Topping: Whisk Bisquick, 1/2 cup milk, and egg together. Pour evenly over the chicken mixture.
4. Bake: Bake 25–30 minutes until topping is golden brown.

7. Easy Chicken Pot Pie Recipe with Cream of Chicken Soup

Super creamy filling with minimal prep work.

• Prep time: 10 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2 cans (10.5 oz each) cream of chicken soup
• 2 cups cooked chicken
• 1 cup milk
• 1 bag (12 oz) frozen mixed veggies
• 2 store-bought pie crusts

Step-by-Step Instructions

1. Heat Oven: Preheat to 375°F (190°C). Line pie dish with bottom crust.
2. Whisk: In a large bowl, whisk soup and milk until smooth.
3. Mix: Fold in chicken and frozen veggies.
4. Assemble: Pour into pie shell, cover with top crust, seal edges, and cut vents.
5. Bake: Bake for 35–40 minutes until crust is browned and filling bubbles.

8. Easy Chicken Pot Pie Recipe with Crescent Roll Crust

A buttery, slightly sweet crescent roll top gives this casserole an incredible crunch.

• Prep time: 10 mins | Cook time: 25 mins | Servings: 6

Ingredients

• 1 can (8 oz) refrigerated crescent roll dough
• 2 cups shredded cooked chicken
• 1 1/2 cups mixed frozen vegetables
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1/2 cup sour cream

Step-by-Step Instructions

1. Prep: Heat oven to 375°F (190°C).
2. Mix Base: Combine chicken, veggies, cheese, soup, and sour cream in a bowl.
3. Fill: Spread mixture into a greased 9×13-inch baking dish.
4. Top: Unroll crescent dough and place over the top (unroll flat or arrange in triangles).
5. Bake: Bake for 20–25 minutes until crescent dough is golden and cooked through.

9. Easy Chicken Pot Pie Recipe Healthy and Low Calorie

A lightened-up comfort food packed with veggies and Greek yogurt instead of heavy cream.

• Prep time: 15 mins | Cook time: 30 mins | Servings: 4

Ingredients

• 2 cups cooked chicken breast (diced)
• 3 cups fresh mixed veggies (carrots, celery, broccoli florets, peas)
• 2 tbsp olive oil
• 3 tbsp flour
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup plain non-fat Greek yogurt
• 1 sheet phyllo dough or 1 thin pie crust sheet

Step-by-Step Instructions

1. Prep: Preheat oven to 375°F (190°C).
2. Sauté Veggies: Heat olive oil in a skillet; sauté fresh veggies until tender-crisp (6 mins).
3. Make Sauce: Sprinkle flour over veggies. Slowly whisk in chicken broth. Simmer 3 minutes.
4. Add Yogurt: Remove from heat and stir in Greek yogurt and cooked chicken.
5. Top & Bake: Transfer to dish, cover with thin crust/phyllo, brush lightly with olive oil, and bake 25–30 minutes.

10. Easy Chicken Pot Pie Recipe for Two

Scaled down specifically for small households or cozy date nights.

• Prep time: 10 mins | Cook time: 25 mins | Servings: 2

Ingredients

• 1 cup cooked shredded chicken
• 3/4 cup frozen mixed vegetables
• 2 tbsp butter
• 2 tbsp flour
• 3/4 cup chicken broth
• 1/4 cup milk
• 1 single store-bought pie crust sheet (cut into 2 circles)

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (200°C).
2. Sauce for Two: Melt butter, stir in flour, whisk in broth and milk until thick.
3. Combine: Add chicken and veggies; season with salt, pepper, and garlic powder.
4. Divide: Divide filling between two individual 12-oz ramekins.
5. Bake: Top each with a pie crust circle, cut vents, and bake for 20–25 minutes.

11. Easy Chicken Pot Pie Recipe Without Peas

Perfect for picky eaters who prefer a pea-free vegetable mix.

• Prep time: 10 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2 1/2 cups cooked chicken
• 1 cup diced carrots
• 1 cup sweet corn kernels
• 1/2 cup diced green beans
• 1/3 cup butter
• 1/3 cup flour
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 2 pie crusts

Step-by-Step Instructions

1. Prep: Preheat oven to 400°F (200°C). Line pan with bottom crust.
2. Cook Sauce: Melt butter, stir in flour, add broth and cream while whisking until smooth.
3. Assemble: Stir in carrots, corn, green beans, and chicken. Pour into bottom crust.
4. Cap: Cover with top crust, crimp edges, vent, and bake for 35 minutes.

12. Easy Chicken Pot Pie Recipe Freezer Friendly

Make two at once: bake one tonight and freeze the second for later!

• Prep time: 20 mins | Cook time: 45 mins (from frozen) | Servings: 6

Ingredients

• 2 cups cooked chicken
• 2 cups mixed veggies
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/2 cup milk
• 2 pie crusts + disposable foil pie pan

Step-by-Step Instructions

1. Assemble: Prepare sauce, stir in chicken and veggies, and assemble inside a foil pie dish with bottom and top crusts.
2. Do Not Bake: Do not cut steam vents yet. Wrap tightly in aluminum foil and double-bag in freezer bags. Freeze up to 3 months.
3. To Bake From Frozen: Preheat oven to 375°F (190°C). Unwrap, cut steam vents, brush with egg wash, and bake for 65–75 minutes until golden and hot throughout.

13. Easy Chicken Pot Pie Recipe with Canned Biscuits

Golden, fluffy biscuit bites baked right into the top of a savory casserole dish.

• Prep time: 10 mins | Cook time: 25 mins | Servings: 6

Ingredients

• 1 can (16 oz) canned flaky biscuits
• 3 cups cooked chicken, chopped
• 1 bag (12 oz) frozen veggies
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken stock
• 1/2 cup milk

Step-by-Step Instructions

1. Prep: Preheat oven to 375°F (190°C).
2. Make Filling: Prepare homemade roux with butter, flour, stock, and milk. Stir in chicken and veggies.
3. Pan Fill: Pour filling into a 9×13-inch baking pan.
4. Top: Quarter each raw canned biscuit and scatter pieces evenly over the filling.
5. Bake: Bake for 22–25 minutes until biscuits are deep golden brown and cooked through.

14. Easy Chicken Pot Pie Recipe Double Crust Classic

Double the pie crust means double the golden, flaky crust goodness in every bite.

• Prep time: 15 mins | Cook time: 40 mins | Servings: 6

Ingredients

• 2 store-bought pie crusts
• 2 1/2 cups cooked chicken
• 2 cups mixed vegetables
• 1/3 cup butter
• 1/3 cup flour
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream
• 1 egg + 1 tbsp water

Step-by-Step Instructions

1. Prep: Preheat oven to 400°F (200°C). Lay first crust in a deep-dish pie plate.
2. Make Sauce: Whisk butter, flour, broth, and heavy cream over medium heat until thick.
3. Fill: Mix in chicken and veggies. Transfer into the bottom crust.
4. Double Crust: Place top crust over filling. Seal edges tightly by pinching together. Cut 4 vents. Brush with egg wash.
5. Bake: Bake for 35–40 minutes until golden and bubbly.

15. Easy Chicken Pot Pie Recipe Gluten Free Option

A delicious, gluten-free comfort dish with zero compromise on flavor or texture.

• Prep time: 15 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 2 cups cooked chicken
• 2 cups frozen mixed veggies
• 3 tbsp butter
• 3 tbsp 1-to-1 gluten-free baking flour
• 1 1/2 cups gluten-free chicken broth
• 1/2 cup milk
• 1 store-bought gluten-free pie crust

Step-by-Step Instructions

1. Prep: Heat oven to 375°F (190°C).
2. Gluten-Free Gravy: Melt butter, whisk in GF flour, cook 1 minute. Whisk in GF broth and milk until thickened.
3. Mix: Stir in chicken and veggies. Season with salt, pepper, and onion powder.
4. Assemble: Pour into a pie dish, top with GF crust, cut vents.
5. Bake: Bake 30 minutes until bubbling and crust is set.

16. Easy Chicken Pot Pie Recipe Mini Ramekin Style

Individual mini pot pies make perfect single-serve portions for dinner parties.

• Prep time: 15 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups mixed veggies
• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cups chicken stock
• 1/3 cup cream
• 1 pie crust sheet (cut into 4 circles to fit ramekins)

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (200°C). Place 4 ramekins on a baking sheet.
2. Make Sauce: Prepare creamy chicken and veggie filling in a skillet.
3. Ladle: Divide mixture evenly into ramekins.
4. Cap: Cover each ramekin with a dough circle, press edges, and cut a slit in each.
5. Bake: Bake 20 minutes until crusts are golden.

17. Easy Chicken Pot Pie Recipe Slow Cooker Version

Let your crockpot handle the filling while you go about your day!

• Prep time: 10 mins | Cook time: 4 hours (Low) | Servings: 6

Ingredients

• 1.5 lbs raw boneless chicken breasts
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 tsp onion powder, garlic powder, thyme
• 1 bag (12 oz) frozen mixed veggies
• 1/2 cup heavy cream
• 1 can refrigerated biscuits (baked separately)

Step-by-Step Instructions

1. Slow Cook: Place chicken breasts, soup, broth, and seasonings in slow cooker. Cook on LOW for 4 hours.
2. Shred: Shred chicken inside the crockpot.
3. Add Veggies: Stir in frozen veggies and heavy cream. Cover and cook another 30 mins on HIGH.
4. Serve: Bake biscuits separately according to package instructions. Ladle slow-cooker filling into bowls and top with hot biscuits.

18. Easy Chicken Pot Pie Recipe Sheet Pan Style

Slab pot pie baked on a sheet pan feeds a hungry family fast.

• Prep time: 15 mins | Cook time: 25 mins | Servings: 8

Ingredients

• 2 sheets puff pastry (thawed)
• 3 cups cooked chicken
• 3 cups mixed veggies
• 4 tbsp butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/2 cup milk

Step-by-Step Instructions

1. Prep: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Base Pastry: Roll out 1 puff pastry sheet onto the pan.
3. Make Thick Filling: Prepare chicken gravy filling (keep it extra thick so it doesn’t run).
4. Assemble: Spread filling over base pastry leaving a 1-inch border. Cover with second pastry sheet. Crimp edges securely.
5. Bake: Brush with egg wash and bake 25 minutes.

19. Easy Chicken Pot Pie Recipe Dairy Free

Rich, creamy, and completely dairy-free!

• Prep time: 15 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 2 cups cooked chicken
• 2 cups mixed veggies
• 3 tbsp olive oil or dairy-free butter
• 3 tbsp flour
• 2 cups chicken broth
• 1/2 cup unsweetened almond or oat milk
• 1 dairy-free pie crust

Step-by-Step Instructions

1. Prep: Heat oven to 375°F (190°C).
2. Make Gravy: Heat oil, add flour, whisk in chicken broth and dairy-free milk until thick.
3. Combine: Add chicken, veggies, salt, pepper, and poultry seasoning.
4. Bake: Pour into pie pan, cover with dairy-free pie crust, vent, and bake 30 minutes.

20. Easy Chicken Pot Pie Recipe Dutch Oven Style

One-pot Dutch oven cooking creates an unbelievably rich, flavorful sauce.

• Prep time: 15 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2.5 cups cooked chicken
• 1 cup diced potatoes
• 1 cup carrots, diced
• 1 cup frozen peas
• 4 tbsp butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 sheet puff pastry

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (200°C).
2. Boil Potatoes: Par-boil diced potatoes and carrots for 5 minutes; drain.
3. Make Sauce in Dutch Oven: Melt butter, whisk in flour, broth, and cream until thick. Stir in potatoes, carrots, peas, and chicken.
4. Bake: Top Dutch oven with puff pastry sheet, trim excess, cut vents, and bake uncovered for 30 minutes.

21. Easy Chicken Pot Pie Recipe Leftover Thanksgiving Turkey or Chicken

The absolute best way to turn post-holiday leftovers into a gourmet meal.

• Prep time: 10 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 3 cups leftover cooked turkey or chicken
• 1 cup leftover cooked green beans or corn
• 1/3 cup butter
• 1/3 cup flour
• 2 cups leftover turkey/chicken gravy (or broth)
• 1/2 cup milk
• 2 pie crusts

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (200°C).
2. Sauce: Melt butter, whisk flour, and stir in leftover gravy and milk until bubbling.
3. Fold: Fold in leftover turkey and veggies.
4. Bake: Pour into pie dish lined with crust, top with second crust, vent, and bake 30 minutes.

22. Easy Chicken Pot Pie Recipe Kid Friendly

A mild, super creamy chicken pot pie that picky kids will clean off their plates!

• Prep time: 10 mins | Cook time: 25 mins | Servings: 6

Ingredients

• 2 cups shredded chicken breast
• 1 cup sweet corn kernels
• 1 cup diced carrots
• 1 can cream of chicken soup
• 1/2 cup cheddar cheese, shredded
• 1 tube crescent roll sheet

Step-by-Step Instructions

1. Prep: Preheat oven to 375°F (190°C).
2. Mix: Combine chicken, corn, carrots, cream of chicken soup, and cheddar cheese in a bowl.
3. Fill: Transfer into a square 8×8-inch pan.
4. Top: Unroll crescent roll sheet directly on top.
5. Bake: Bake for 22–25 minutes until crescent crust is golden brown.

23. Easy Chicken Pot Pie Recipe with Hashbrown Crust

A fun, crunchy potato twist on the traditional pie crust!

• Prep time: 10 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 1 bag (20 oz) refrigerated or thawed shredded hashbrowns
• 1 egg + 2 tbsp melted butter (for hashbrown crust)
• 2 cups cooked chicken
• 1 1/2 cups frozen veggies
• 1 can cream of chicken soup
• 1/2 cup sour cream

Step-by-Step Instructions

1. Prep & Hashbrown Crust: Preheat oven to 400°F (200°C). Mix hashbrowns, egg, and melted butter. Press firmly into bottom and sides of a greased pie dish. Bake 15 minutes.
2. Filling: Mix chicken, veggies, soup, and sour cream.
3. Assemble & Bake: Pour filling into pre-baked hashbrown crust. Bake an additional 20 minutes until hot and bubbly.

24. Easy Chicken Pot Pie Recipe 5 Ingredients Only

Ultra-simple 5-ingredient shortcut recipe for busy evenings.

• Prep time: 5 mins | Cook time: 30 mins | Servings: 6

Ingredients

• 2 cups cooked rotisserie chicken
• 1 bag (12 oz) frozen mixed veggies
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk
• 2 store-bought pie crusts

Step-by-Step Instructions

1. Prep: Preheat oven to 375°F (190°C). Line dish with 1 pie crust.
2. Mix: Whisk soup and milk. Stir in chicken and frozen veggies.
3. Fill & Bake: Pour into crust, cover with 2nd crust, crimp edges, cut vents, and bake for 30 minutes.

25. Easy Chicken Pot Pie Recipe Scratch Made Filling

Old-fashioned flavor with a rich, herbs-de-Provence and butter roux gravy.

• Prep time: 20 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 2 1/2 cups cooked chicken
• 1/2 cup butter
• 1/2 cup flour
• 1 small yellow onion, fine-diced
• 2 garlic cloves, minced
• 2 cups chicken stock
• 1 cup heavy cream
• 1 tsp Italian seasoning / Herbs de Provence
• 2 cups fresh veggies (carrots, celery, peas)
• 2 pie crusts

Step-by-Step Instructions

1. Prep: Preheat oven to 400°F (200°C).
2. Sauté Aromatics: Melt butter in a large pot. Add onions and garlic; sauté 3 minutes.
3. Scratch Gravy: Whisk in flour and cook 2 minutes until bubbling. Slowly pour in chicken stock and heavy cream while whisking constantly. Season with herbs, salt, and pepper.
4. Simmer: Add fresh veggies and cooked chicken. Simmer for 5 minutes.
5. Bake: Pour into pie shell, place top crust, pinch edges, cut steam slits, and bake 35 minutes until golden.