Chicken Pot Pie Easy
Whip up a comforting classic with this 'Chicken Pot Pie Easy' recipe, perfect for busy weeknights or a cozy weekend meal. Featuring tender shredded chicken, a medley of colorful frozen vegetables, and a rich, creamy sauce infused with subtle notes of thyme, this dish combines simplicity and flavor in every bite. The shortcut refrigerated pie crusts make assembly a breeze, while the golden, flaky topping adds the perfect finishing touch. With only 20 minutes of prep time and easy-to-follow instructions, this homemade chicken pot pie is as effortless as it is delicious. Serve it warm for a hearty, family-friendly meal that feels like a hug on a plate. Keywords: chicken pot pie, easy recipe, family dinner, comfort food, quick chicken pot pie, homemade pot pie.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 2 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 4 tablespoons Butter
- 0.33 cup All-purpose flour
- 1.75 cups Chicken broth
- 0.67 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme (optional)
- 2 pieces Refrigerated pie crusts
Instructions
Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens.
Add the salt, black pepper, and dried thyme (if using) to season the sauce.
Stir the shredded chicken and frozen mixed vegetables into the sauce. Allow the mixture to heat through for 2-3 minutes, then remove from heat.
Unroll one of the pie crusts and fit it into a 9-inch pie dish, pressing it against the sides and bottom.
Pour the chicken and vegetable filling into the prepared pie crust.
Unroll the second pie crust and place it on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Use a sharp knife to cut 3-4 small slits in the top crust to allow steam to escape.
Place the pie dish on a baking sheet (to catch any bubbling over) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Allow the pie to cool for 5-10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 461 mg | 10% | |
*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.
