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Chicken Pot Pie

This homemade chicken pot pie is the epitome of comfort food, featuring a flaky crust and a hearty filling of tender chicken and mixed vegetables, perfect for cozy family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced Use store-bought rotisserie chicken for convenience!
  • 1 cup frozen mixed vegetables (Carrots, peas, and corn work perfectly)
  • 1/3 cup butter (Unsalted recommended)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (Freshly ground is best)
  • 1/4 teaspoon onion powder (Or fresh chopped onions if preferred)
  • 1 3/4 cups chicken broth (Low-sodium works great)
  • 2/3 cup milk (Whole milk will give you a creamier filling)
  • 1 package refrigerated pie crusts (Pillsbury or Trader Joe’s are great options)

Method
 

Preparation
  1. Preheat the oven: Heat your oven to 425°F (220°C).
  2. Melt the butter: In a saucepan, melt the butter over medium heat until it doesn’t brown.
  3. Create the roux: Stir in the flour, salt, pepper, and onion powder until smooth and bubbly.
  4. Add liquids: Gradually whisk in the chicken broth and milk. Cook and stir until thickened, about 2-3 minutes.
  5. Mix in the filling: Fold in the cooked chicken and frozen vegetables.
  6. Assemble the pie: Pour the filling into a pie crust in a deep dish, cover with the second crust, seal edges, and cut slits in the top.
  7. Bake to perfection: Bake for 30-35 minutes or until the crust turns golden brown, keeping an eye on it to avoid over-browning.

Notes

Brush the top crust with an egg wash (one beaten egg mixed with a tablespoon of water) for a shiny finish. You can prepare the filling a day in advance or substitute chicken with hearty veggies for a vegetarian option. Leftovers can be stored and frozen for later enjoyment.