Easy and Tasty Chicken Pot Pie
Warm, comforting, and perfect for any occasion, this Easy and Tasty Chicken Pot Pie is the ultimate homemade comfort food made simple. Featuring tender shredded chicken, a medley of vibrant mixed vegetables, and a rich, creamy sauce seasoned with thyme, this recipe is nestled between flaky, golden pie crusts for a classic, heartwarming meal. With just 20 minutes of prep and the convenience of store-bought pie crust and frozen vegetables, this dish is a time-saving crowd-pleaser that doesn’t compromise on flavor. Ideal for weeknight dinners or cozy family gatherings, this recipe serves up to six and pairs beautifully with a fresh green salad. Master the art of a homemade chicken pot pie without the fuss!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
- 4 tablespoons unsalted butter
- 1 piece yellow onion, diced
- 0.3333 cup all-purpose flour
- 1.5 cups chicken broth
- 0.6667 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 sheets store-bought or homemade pie crust
- 1 piece egg, beaten (for egg wash)
Instructions
Preheat your oven to 425°F (220°C).
In a medium saucepan, bring water to a boil and cook the chicken breasts for 15-20 minutes or until fully cooked. Remove the chicken, let it cool slightly, and shred into bite-sized pieces.
Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the chicken broth, followed by the milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 5-7 minutes.
Add the shredded chicken, frozen vegetables, salt, pepper, and dried thyme to the skillet. Stir to combine and cook for another 2-3 minutes. Remove from heat and set aside.
Roll out one sheet of pie crust and fit it into a 9-inch pie dish, trimming any excess dough.
Pour the chicken and vegetable mixture into the pie shell, spreading it out evenly.
Place the second sheet of pie crust over the filling. Trim and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for 5-10 minutes before serving. Enjoy your homemade chicken pot pie!
Nutrition Facts
Calories |
4225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.5 g | 272% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3659 mg | 159% | |
| Total Carbohydrate | 406.5 g | 148% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 47.0 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 492 mg | 38% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2852 mg | 61% | |
*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.
