Chicken Pot Pie on the Fly
Craving comfort food but short on time? This “Chicken Pot Pie on the Fly” is the ultimate hybrid of convenience and homemade flavor! Ready in just 45 minutes, this recipe combines tender shredded chicken, hearty frozen mixed vegetables, and a creamy, herb-infused sauce encased in buttery, golden pie crusts. With its simple ingredients—including refrigerated pie dough for a time-saving hack—and quick prep, this dish is perfect for busy weeknights or when you’re in need of cozy, family-friendly meals without the fuss. Serve up this effortless classic, and enjoy approachable comfort food at its finest!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 1.5 cups Frozen mixed vegetables
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.5 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 0.5 teaspoons Dried thyme
- 1 package Refrigerated pie crusts
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the flour and whisk continuously for 1–2 minutes to create a roux.
Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Simmer the mixture for 3–5 minutes, or until it thickens.
Season the sauce with salt, black pepper, garlic powder, and dried thyme.
Stir in the cooked chicken and frozen mixed vegetables. Remove from heat and set aside to cool slightly.
Unroll one pie crust and place it into a 9-inch pie dish, allowing the edges to overhang slightly.
Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
Unroll the second pie crust and place it over the filling. Pinch the edges of the two crusts together to seal, and trim any excess dough.
Cut a few small slits in the top crust to allow steam to escape. For a golden finish, whisk the egg with the water and brush the egg wash over the top crust.
Place the pie on a baking sheet to catch any overflow, and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to cool for 5–10 minutes before slicing and serving.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 609 mg | 13% | |
*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.
