Simple Chicken Pot Pie
Warm, comforting, and incredibly easy to make, this Simple Chicken Pot Pie is the ultimate dinner for busy weeknights or cozy family gatherings. Featuring tender chunks of cooked chicken, a medley of colorful frozen vegetables, and a creamy, flavorful sauce made from scratch, this recipe comes together in just 20 minutes of prep time. Nestled between flaky, golden pie crusts—perfectly crisped with an egg wash—this classic dish is both hearty and satisfying. With everyday pantry staples like butter, flour, and chicken broth, plus the convenience of refrigerated pie crusts, this recipe is as straightforward as it is delicious. Whether you’re feeding a crowd or looking for a filling meal with leftovers, this easy chicken pot pie will quickly become a household favorite.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 0.33 cup unsalted butter
- 0.33 cup all-purpose flour
- 1.75 cups chicken broth
- 0.67 cup milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons garlic powder
- 2 pieces refrigerated 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. Once melted, whisk in the flour and cook for approximately 1 minute to create a roux.
Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook the mixture for about 3-5 minutes, or until it thickens into a creamy sauce.
Season the sauce with salt, black pepper, and garlic powder. Adjust seasonings to taste if desired.
Stir in the shredded chicken and frozen mixed vegetables, making sure everything is coated evenly with the sauce. Remove the skillet from heat and set aside to cool slightly.
On a clean, lightly floured surface, roll out one of the refrigerated pie crusts. Fit it into a 9-inch pie dish, allowing the edges to hang over slightly.
Spoon the chicken and vegetable mixture into the prepared pie crust, spreading it out evenly.
Roll out the second pie crust and place it over the top of the filling. Trim any excess crust, then crimp the edges together to seal. Use a sharp knife to cut a few small slits in the top crust to allow steam to escape.
For a golden crust, brush the top with the beaten egg.
Place the pie on a baking sheet (to catch any spills) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Let the chicken pot pie cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 470 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.
