Deliciously Simple Chicken Pot Pie
Indulge in pure comfort with this Deliciously Simple Chicken Pot Pie—an irresistible classic that’s as easy to make as it is satisfying to eat. Featuring a rich and creamy filling of tender shredded chicken, vibrant mixed vegetables, and aromatic herbs nestled between two flaky, golden pie crusts, this recipe is perfect for a cozy family dinner or an impressive potluck dish. With just 25 minutes of prep time and straightforward steps, this pot pie strikes the perfect balance between homemade charm and convenience. Whether you use ready-made crusts or your own creation, this hearty recipe offers a warm, savory experience that will have everyone coming back for seconds. Perfect for weeknights or special occasions, this chicken pot pie is your go-to for delicious comfort food made easy!
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Recipe Information
Ingredients
- 2 cups Cooked and shredded chicken
- 2 cups Frozen mixed vegetables
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 pieces Pie crusts (ready-made or homemade)
- 1 piece Egg
- 1 tablespoon Water
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
Gradually add the chicken broth while whisking, followed by the milk. Cook and stir until the mixture thickens into a creamy sauce, about 3-5 minutes.
Season the sauce with salt, black pepper, and dried thyme. Stir in the shredded chicken and frozen mixed vegetables, ensuring everything is evenly coated with the sauce. Remove the skillet from heat.
Roll out one pie crust and line a 9-inch pie dish with it. Trim any excess dough around the edges.
Pour the chicken and vegetable filling into the crust-lined pie dish, spreading it out evenly.
Cover the pie with the second crust, trimming the edges and pinching the top and bottom layers together to form a sealed edge. Optionally, crimp the edge for decoration.
Cut a few small slits in the center of the top crust using a knife to allow steam to escape during baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust evenly with the wash to promote browning.
Place the pie dish on a baking sheet to catch any drips, then transfer it to the preheated oven.
Bake the chicken pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 509 mg | 11% | |
*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.
