Homemade Easy Chicken Pot Pie
This comforting chicken pot pie features a flaky crust and a rich, creamy filling filled with tender chicken and vibrant vegetables.
Ingredients
For the pie crust
- 1 box refrigerated pie crusts (2 crusts), at room temperature these ensure a buttery, flaky base
For the filling
- 4 tablespoons unsalted butter to add richness and depth
- 1 small white onion, diced for an aromatic layer of flavor
- 1/3 cup all-purpose flour to create a thick, creamy filling
- 1/2 teaspoon salt to enhance the taste
- 1/4 teaspoon black pepper for a hint of spice
- 1/2 teaspoon poultry seasoning to evoke the essence of a savory roast
- 1 3/4 cups chicken broth the backbone of the dish; use homemade for extra flavor
- 2/3 cup milk (2% preferred) for a luscious consistency
- 2 cups cooked, shredded chicken the star of the filling, contributing tenderness and heartiness
- 2 cups frozen mixed vegetables, thawed a rainbow of veggies that add color and nutrition
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Place one pie crust into a 9-inch pie plate and set aside.
- Melt the butter in a saucepan over medium heat. Once melted, add the diced onion and sauté until soft and translucent.
- Whisk in the flour, salt, pepper, and poultry seasoning to form a roux. Stir continuously until the mixture bubbles and thickens.
- Gradually pour in the chicken broth and milk while whisking until the mixture thickens, ensuring a creamy consistency.
- Stir in the shredded chicken and thawed vegetables, combining everything into a hearty mixture.
Assembly & Baking
- Pour the filling into the pie crust. Cover with the second crust, sealing the edges carefully and cutting a few slits on top to allow steam to escape.
- Bake for 30-40 minutes or until the crust is golden brown. Use a foil shield for the edges if they start to brown too quickly.
- Let the pie rest for 5 minutes before serving, allowing the filling to settle.
Notes
For best results, thaw your vegetables beforehand. Opt for pre-cooked or rotisserie chicken to save time. Avoid overmixing the crust dough for flakiness.