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Chicken Pot Pie

A delightful and heartwarming Chicken Pot Pie made with fresh ingredients, perfect for cozy gatherings and chilly nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, diced Use leftover rotisserie chicken for a shortcut!
  • 1 cup frozen mixed vegetables A blend of peas, carrots, and corn for color and flavor.
  • 1/3 cup butter Always use unsalted!
  • 1/3 cup all-purpose flour For thickening—can substitute with gluten-free flour if needed.
  • 1/2 teaspoon salt Adjust to taste!
  • 1/4 teaspoon black pepper Freshly cracked is always best.
  • 1/4 teaspoon onion powder Adds depth to the flavor.
  • 1 3/4 cups chicken broth Homemade is ideal, but any good-quality store brand will do.
  • 2/3 cup milk Whole or 2% works best for creaminess.
  • 1 package refrigerated pie crusts Look for brands that use natural ingredients when possible.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to ensure a perfectly baked crust.
  2. In a saucepan, melt butter over medium heat (about 2 minutes, or until bubbly).
  3. Stir in flour, salt, pepper, and onion powder until smooth (this should take about 1 minute).
  4. Add chicken broth and milk; cook until thickened (approximately 5-7 minutes). It should bubble slightly and coat the back of your spoon.
  5. Mix in chicken and vegetables; stir until evenly combined and warmed through (about 3 minutes).
  6. Pour the mixture into a pie crust, using a spoon to avoid spills.
  7. Cover with the second pie crust, sealing the edges by crimping or pressing with a fork.
  8. Cut slits in the top crust to allow steam to escape.
  9. Bake for 30-35 minutes or until golden brown, looking for a deep golden color and a bubbly filling.

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months. You can also assemble the pie ahead of time and store it in the fridge before baking. If your filling is too watery, simmer longer to thicken before adding it to the pie crust.