Description
This easy chicken pot pie recipe is a comforting and delicious meal that the whole family will love. With a buttery crust and a creamy chicken and vegetable filling, it’s the perfect dish for a cozy night in.
Ingredients
Scale
For the Filling:
- 2 cups cooked, shredded chicken
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1/2 cup diced onion
For the Sauce:
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Crust:
- 1 package refrigerated pie crust (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- Fit one pie crust into a 9-inch pie plate. Pour the chicken mixture into the crust.
- Place the second crust over the filling and seal the edges. Cut slits in the top, brush with beaten egg.
- Bake for 30–35 minutes until golden brown. Let rest before serving.
In a large skillet, melt butter over medium heat. Add diced onion and cook until softened. Stir in flour to form a roux. Slowly whisk in chicken broth and milk, cook until thickened. Stir in salt, pepper, and thyme. Add chicken and vegetables, then remove from heat.
Notes
- To save time, use rotisserie chicken and pre-chopped frozen vegetables.
- Cover the crust with foil if it browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg
