Description
This Homemade Easy Chicken Pot Pie features a creamy, savory filling made with tender chicken and vegetables, baked in a flaky, golden pie crust. It’s a cozy, from-scratch comfort food classic perfect for any night of the week.
Ingredients
- 1 box refrigerated pie crusts (14.1 ounces), brought to room temperature
- ⅓ cup butter
- ⅓ cup chopped onion or 1½ tablespoons dried onion
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1¾ cups chicken broth or stock
- ½ cup milk
- 2½ cups cooked, shredded chicken
- 2 cups frozen mixed vegetables, thawed
Instructions
- Preheat the oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate and set aside.
- In a medium saucepan, melt butter over medium heat. Add onion and cook until soft, about 2–3 minutes.
- Whisk in flour, salt, pepper, and poultry seasoning. Cook for 1–2 minutes, stirring constantly, until a thick paste forms.
- Gradually add chicken broth and milk, whisking constantly. Cook until the mixture thickens and becomes smooth and bubbly.
- Stir in shredded chicken and thawed vegetables. Remove from heat.
- Pour the filling into the prepared crust. Top with the second crust, seal the edges, and cut small slits in the top for steam to escape.
- Bake for 30 to 40 minutes, until the crust is golden brown. Cover the edges with foil if they begin to brown too quickly.
- Let the pie rest for 5 minutes before slicing and serving.
Notes
- Use leftover turkey instead of chicken for a variation.
- Double the vegetables or add diced potatoes for a vegetarian version.
- Prepare the filling ahead of time and refrigerate until ready to bake.
- To freeze, assemble the unbaked pie and bake directly from frozen when needed.
- For a crisper bottom crust, poke holes with a fork before adding the filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
