Chicken Pot Pie Recipe

Chicken Pot Pie is a comforting and hearty dish made with tender chicken, mixed vegetables, and a creamy sauce, all encased in a golden, flaky pie crust. This classic recipe is easy to make, perfect for beginners, and delivers a satisfying, savory meal. It’s baked until golden brown and bubbly, offering a perfect balance of creamy filling and crispy crust that everyone loves.

Chicken Pot Pie

Chicken Pot Pie is a warm, comforting dish made with tender chicken, vegetables, and a creamy sauce, all encased in a flaky, golden crust. Perfect for a cozy dinner!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken shredded
• 1 cup frozen peas and carrots
• 1 medium onion diced
• 3 tablespoons butter
• ¼ cup flour
• 1 ½ cups chicken broth
• 1 cup milk
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 1 package of refrigerated pie crust or homemade

Equipment

• Large skillet
• Rolling Pin
• 9-inch pie dish
• Measuring cups & spoons
• Knife & cutting board
• Spoon for mixing
• Whisk

Method

 

For the Filling:

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for about 3 minutes until softened. Add the frozen peas and carrots, cooking for another 3 minutes.
2. Add the remaining 1 tablespoon of butter to the skillet. Once melted, sprinkle the flour over the vegetables and whisk for 1-2 minutes to form a roux. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens (about 5 minutes).
3. Stir in the garlic powder, thyme, salt, and pepper. Add the shredded chicken and mix until well combined. Remove from heat.

For the Crust:

1. Preheat your oven to 400°F (200°C). Roll out the first pie crust on a lightly floured surface. Fit it into a 9-inch pie dish. Pour the chicken filling into the pie dish.
2. Roll out the second pie crust and place it over the filling. Pinch the edges together to seal and cut a few slits in the top to allow steam to escape.
3. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool for 5 minutes before serving.

Notes

• Storage Instructions: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating Tips: Reheat in the oven at 375°F (190°C) for 10-15 minutes until hot and crispy.
• Variation Suggestions: For a gluten-free option, use gluten-free pie crust. You can also substitute rotisserie chicken for a quicker prep.
• Safety Tips: Be careful when handling hot pie crust, and ensure the filling is bubbling before removing the pie from the oven.