Description
This Easy Chicken Pot Pie recipe is a comforting classic that’s perfect for a cozy family dinner. A creamy filling loaded with tender chicken, veggies, and savory seasonings, all baked under a flaky golden crust.
Ingredients
Scale
For the Filling:
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
For the Crust:
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Cook the filling: In a skillet, melt butter and sauté onions. Stir in flour, then gradually add broth and milk. Season and add chicken, peas, carrots, and corn. Simmer.
- Fill the pie: Pour filling into a pie dish. Top with crust, trim, crimp edges, and make slits. Brush with egg wash.
- Bake: Bake for 30–35 minutes until golden and bubbly. Rest before serving.
Notes
- You can use rotisserie chicken for convenience.
- Swap frozen veggies for fresh or whatever you have on hand.
- If using a bottom crust, blind bake it for 10 minutes before filling to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 85mg
