Chicken Pot Pie

5 from 3 votes

Classic Chicken Pot Pie is a hearty dish and the ultimate comfort food. Easy to make with packaged pie crust, it's filled with a creamy mix of chicken and vegetables and baked until golden brown.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 477kcal

Author: Jennifer Fishkind

Ingredients

2 refrigerated pie crusts thawed according to package directions
¼ cup butter
⅓ cup onion chopped
⅓ cup flour
½ teaspoon salt
¼ teaspoon black pepper
1 can (1¾ cups) chicken broth
½ cup 2% or whole milk
1½ cups cooked mixed veggies or peas & carrots
2-3 cups cooked chicken breast chopped

Instructions

Preheat oven to 425°F.
Melt the butter in a large saucepan or skillet over medium heat. Add the onions and cook until soft and translucent (about 1-2 minutes).
Remove from heat and add the flour, salt, and pepper; stir well. Add the chicken broth very slowly, stirring constantly until smooth; mix in the milk. Return to the stove and cook over medium heat until it boils; stirring constantly. Reduce the heat and simmer for 1 minute longer while continuing to stir (mixture should be thick). Remove from heat.
Mix in the vegetables and chopped chicken until well combined.
Line a 9-inch pie plate with 1 layer of crust, trimming the excess around the edge if necessary. Pour the filling into the crust. Before adding the top crust, cut slits in the dough for ventilation, then add that layer of crust over the filling. Seal the edges of the crust by crimping with a fork or fold the top crust edges under the bottom crust and press together to seal tightly. To prevent the edges of the crust from burning, cover only the edges with a ring of tinfoil.
Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and let sit for 5 or 10 minutes to cool. Slice and serve.

Notes

Storage:

To Store: Store in an airtight container in the refrigerator for 3-5 days.
To Freeze: You can freeze the pie unbaked or baked for up to 3 months.
To Reheat: Reheat in the oven for best results. You can use the microwave, but the crust may get soggy.

Tips:

If the edges of your pot pie aren’t browning enough due to the tinfoil, remove the tinfoil for the last 5-10 minutes of baking.
The butter mixture will be lumpy after adding the flour, but it will smooth out after adding the chicken broth and milk.
To save time, use frozen mixed veggies and warm them in the microwave.
Cut slits in the top of the pie crust to let steam escape.

Nutrition