30 Minute Pot Pie
Discover the ultimate comfort food in record time with this 30 Minute Pot Pie recipe! Perfect for busy weeknights, this dish delivers all the nostalgic flavors of a classic pot pie, packed with tender shredded chicken and colorful frozen mixed vegetables, all simmered in a creamy, thyme-infused sauce. A golden, flaky refrigerated pie crust crowns this homemade masterpiece, making it irresistibly tempting and incredibly easy to prepare. With just 10 minutes of prep and 20 minutes of bake time, you’ll have a hearty, family-friendly meal ready in no time. Ideal for a cozy dinner, this quick pot pie is sure to become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (e.g., peas, carrots, corn)
- 1 piece refrigerated pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until golden and bubbly, stirring constantly.
Gradually pour in the chicken broth and milk, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens.
Stir in salt, black pepper, and dried thyme, adjusting seasoning to taste.
Add the shredded chicken and frozen mixed vegetables to the sauce. Stir to combine and let it simmer for 1-2 minutes. Turn off the heat.
Transfer the chicken and vegetable filling to a 9-inch pie dish or baking dish.
Unroll the refrigerated pie crust and place it over the filling, crimping the edges to seal. Use a sharp knife to cut small slits in the crust to allow steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash.
Brush the egg wash over the top of the pie crust for a golden finish.
Bake in the preheated oven for 20 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for 5 minutes before serving.
Serve warm and enjoy your quick and comforting 30 Minute Pot Pie!
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 4149 mg | 180% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 38.1 g | ||
| Protein | 196.1 g | 392% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2602 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
