Easy Chicken Pot Pie
Warm, hearty, and packed with comforting flavors, this Easy Chicken Pot Pie recipe is a classic dish made simple. Featuring tender shredded chicken, a medley of colorful frozen vegetables, and a rich, creamy sauce made from scratch, this pot pie is nestled between flaky, golden pie crusts that bake to perfection in just 30 minutes. With minimal prep time and the convenience of ready-made crusts, it’s an ideal weeknight meal that doesn’t sacrifice quality or taste. Seasoned with savory thyme and black pepper, this comforting homemade chicken pot pie will quickly become a family favorite. Perfect for cozy dinners or make-ahead meals, it serves six generously and pairs wonderfully with a fresh side salad. Keywords: easy chicken pot pie, chicken pot pie recipe, comfort food, quick chicken dinner, family meal idea, flaky pie crust filling.
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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 unsalted butter
- 0.3333333333 cup all-purpose flour
- 1.75 cups chicken broth
- 0.6666666667 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 1 package refrigerated pie crusts (2 crusts, one for the bottom and one for the top)
- 1 egg (beaten, for optional egg wash)
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually stir in the chicken broth and milk, whisking constantly until the mixture is smooth and thickened, about 3-5 minutes.
Add the salt, black pepper, and dried thyme to the sauce, stirring well to combine. Remove from heat.
Stir in the cooked chicken and frozen mixed vegetables, ensuring everything is well coated with the sauce.
Unroll one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edge.
Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.
Unroll the second pie crust and place it over the filling. Trim and crimp the edges to seal the pie.
Cut several small slits in the top crust to allow steam to escape while baking. If desired, brush the top crust with beaten egg for a golden finish.
Place the pie dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy your homemade chicken pot pie!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 466 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.
