Quick and Easy Chicken Pot Pie
Warm, hearty, and irresistibly comforting, this Quick and Easy Chicken Pot Pie is a perfect weeknight dinner that delivers big on flavor with minimal effort. Made with tender shredded chicken, a medley of colorful frozen vegetables, and a creamy, herb-infused sauce, this recipe is encased in a flaky, golden pie crust that bakes to perfection in just 30 minutes. With a short prep time of only 15 minutes, this recipe is ideal for busy schedules while still satisfying the craving for a homemade classic. The use of ready-made pie crusts keeps things simple, while a quick egg wash gives it that perfect golden finish. Serve this family-friendly meal as is, or pair it with a crisp side salad for an easy yet unforgettable comfort food experience. Perfect for cozy dinners or as a meal-prep solution, this chicken pot pie is the ultimate crowd-pleasing dish you'll come back to time and time again!
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Recipe Information
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 1.5 cups frozen mixed vegetables
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons dried thyme
- 2 pieces ready-made pie crusts
- 1 piece egg (beaten, for egg wash)
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet over medium heat, melt the butter.
Stir in the flour and cook for 1–2 minutes, until the mixture forms a paste.
Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3–4 minutes.
Season with salt, black pepper, and dried thyme.
Stir the cooked chicken and frozen mixed vegetables into the sauce, ensuring everything is well combined. Remove the skillet from heat.
Lay one pie crust into a 9-inch pie dish, pressing it down gently to fit. Trim the edges if necessary.
Fill the pie crust with the chicken and vegetable filling, spreading it out evenly.
Cover the filling with the second pie crust. Trim the edges, seal the top and bottom crusts together by pinching, and crimp the edges with a fork if desired.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top of the pie crust with the beaten egg to ensure a golden, shiny finish.
Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 30 minutes or until the crust is golden brown.
Remove the pot pie from the oven and let it cool for 5–10 minutes before serving.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 443 mg | 9% | |
*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.
