Foolproof Chicken Pot Pie
Craving comfort food that’s as easy as it is delicious? This Foolproof Chicken Pot Pie recipe combines tender shredded chicken, a medley of colorful frozen vegetables, and a creamy, herb-seasoned sauce, all enveloped in a flaky, golden pie crust. With a prep time of just 20 minutes and the convenience of store-bought crusts, this classic dinner favorite is perfect for busy weeknights or cozy family gatherings. The rich, savory filling is thickened with a simple roux and flavored with dried thyme for a homestyle taste that hits all the right notes. Serve it warm and let the buttery aroma and bubbling goodness transform your mealtime into a comforting culinary experience!
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Recipe Information
Ingredients
- 2 cups Chicken breasts, cooked and shredded
- 1.5 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 6 tablespoons Unsalted butter
- 0.33 cup All-purpose flour
- 2 cups Chicken broth
- 0.75 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 package Refrigerated pie crusts (pack of 2)
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 425°F (218°C).
In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens and starts to bubble, about 3-4 minutes.
Season the sauce with salt, black pepper, and dried thyme. Stir to combine.
Add the shredded chicken and frozen mixed vegetables to the sauce. Stir until evenly coated. Remove from heat and let cool slightly.
Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the chicken and vegetable mixture into the prepared pie crust. Spread it evenly.
Cover the filling with the second pie crust. Seal the edges of the crusts together by pinching them with your fingers or pressing with a fork. Trim any excess crust if needed.
Cut 4-5 small slits in the center of the top crust to allow steam to escape while baking.
Brush the top crust with the beaten egg for a golden, glossy finish.
Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the chicken pot pie cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 24.8 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 443 mg | 34% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2592 mg | 55% | |
*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.
