Easy Crust Chicken Pot Pie
Discover comfort food at its finest with our Easy Crust Chicken Pot Pie recipe! Ready in just over an hour, this classic dish combines tender shredded chicken, a medley of colorful frozen vegetables, and a creamy, savory sauce all encased in buttery, flaky pie crusts. Perfect for busy weeknights or cozy family dinners, this recipe simplifies traditional pot pie with the use of refrigerated pie crusts while delivering a homemade taste that's sure to impress. With its golden, egg-washed top and hearty filling, this chicken pot pie recipe is a surefire crowd-pleaser that’s as satisfying as it is simple.
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Recipe Information
Ingredients
- 2 cups Cooked chicken, shredded or diced
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 4 tablespoons Unsalted butter
- 0.33 cup All-purpose flour
- 1.5 cups Chicken broth
- 0.67 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder (optional)
- 2 pieces Refrigerated pie crusts
- 1 piece Egg, beaten (for egg wash)
Instructions
Preheat your oven to 425°F (220°C).
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux.
Slowly pour in the chicken broth and milk, continuing to whisk until the mixture thickens into a smooth sauce, about 3-5 minutes.
Stir in the salt, black pepper, and garlic powder (if using). Taste and adjust seasonings as needed.
Add the shredded chicken and frozen mixed vegetables to the sauce, stirring until everything is evenly coated and warmed through. Remove from heat and set aside.
Roll out one of the refrigerated pie crusts and lay it into a 9-inch pie dish, pressing it gently against the bottom and sides of the dish.
Pour the chicken and vegetable filling into the crust, spreading it evenly.
Place the second pie crust over the filling, trimming any excess crust. Pinch the edges of the top and bottom crusts together to seal them, and crimp decoratively if desired.
Cut small slits into the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg for a golden-brown finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbling.
Let the chicken pot pie cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 5630 mg | 245% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 38.7 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 484 mg | 37% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2992 mg | 64% | |
*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.
