Easy Chicken Pot Pie with Flavor
Discover the ultimate comfort food with this Easy Chicken Pot Pie with Flavor! This savory classic is packed with tender, shredded chicken, colorful mixed vegetables, and a creamy herb-infused filling that's tucked between buttery, golden-brown pie crusts. With simple ingredients like frozen veggies, pre-made pie crusts, and a rich roux made from scratch, this recipe strikes the perfect balance between homemade goodness and effortless prep. Ready in just an hour, it's ideal for weeknight dinners or cozy family gatherings. Serve this hearty, soul-warming dish straight from the oven for a meal that's guaranteed to impress and satisfy.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Unsalted butter
- 1/3 cup All-purpose flour
- 2 cups Chicken broth
- 1/2 cup Whole milk
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 pieces Pre-made pie crusts (top and bottom)
- 1 piece Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a 9-inch pie dish. Roll out one pie crust and fit it into the dish, trimming the edges if necessary.
In a medium pot, add the chicken breasts and cover with water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until fully cooked. Remove the chicken, let it cool slightly, then shred it into bite-sized pieces using two forks.
In a large skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while continuing to whisk, making sure no lumps form. Add the milk and cook for 3-4 minutes, stirring frequently, until the mixture thickens to a smooth consistency.
Stir in the frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and black pepper. Add the shredded chicken and stir everything together until well combined. Remove the skillet from heat.
Pour the chicken and vegetable filling into the pie crust-lined dish, spreading it out evenly.
Place the second pie crust over the top of the filling. Pinch the edges of the top crust to seal it with the bottom crust, and trim any excess dough. Cut a few small slits in the top crust 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 lightly with the egg wash for a golden finish.
Bake the pot pie in the preheated oven 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. Enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 465 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.
