Awesome Easy Chicken Pot Pie
Warm, hearty, and unbelievably simple to make, this Awesome Easy Chicken Pot Pie is the ultimate comfort food recipe for busy weeknights or family dinners. With a creamy, flavorful filling made from shredded chicken, vibrant frozen vegetables, and a luscious roux of butter, chicken broth, and milk, this dish brings all the classic flavors you love with minimal fuss. A golden, flaky double pie crust seals in the rich, savory goodness, while a fragrant hint of dried thyme elevates every bite. Ready in just one hour, this dish is perfect for feeding a hungry crowd of six. Pair it with a crisp green salad for a complete meal, and savor the effortless coziness of homemade chicken pot pie!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded or cubed
- 2 cups frozen mixed vegetables (peas and carrots)
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 refrigerated pie crusts (top and bottom crusts)
- 1 egg, beaten
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth and milk, cooking until the mixture thickens and becomes smooth, about 5-6 minutes.
Stir in the shredded chicken, frozen mixed vegetables, thyme, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie dish. Press it gently into the bottom and sides of the dish.
Pour the chicken filling into the prepared pie crust, spreading it evenly.
Unroll the second pie crust and place it over the top of the filling. Pinch the edges of the top and bottom crusts together to seal, trimming any excess dough if needed.
Cut a few small slits in the top crust to allow steam to escape. Brush the beaten egg evenly over the top crust for a golden finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy your delicious chicken pot pie!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 129 mg | 10% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1388 mg | 30% | |
*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.
