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Chicken Pot Pie

Chicken Pot Pie

This homemade Chicken Pot Pie features a flaky, buttery crust filled with tender chicken, mixed vegetables, and a rich, creamy sauce. It's the ultimate comfort food that's easy to make, family-friendly, and perfect for weeknight dinners or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients
  

  • 2 cups cooked chicken shredded
  • 2 refrigerated pie crusts
  • 4 tablespoons unsalted butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups frozen mixed vegetables peas, carrots, corn, and green beans
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 large egg beaten (for the egg wash)
  • 1 tablespoon water to mix with the egg

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly grease a 9-inch pie dish.
  • Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic.
  • Make the sauce. Sprinkle in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk until smooth and thickened.
  • Prepare the filling. Stir in the cooked chicken, frozen vegetables, thyme, parsley, salt, and pepper. Simmer for 3–5 minutes.
  • Assemble the pie. Line the pie dish with one crust, pour in the filling, then cover with the second crust. Seal and crimp the edges, then cut a few slits in the top.
  • Brush with egg wash. Mix the egg with water and brush it over the top crust.
  • Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
  • Rest the pie for 10 minutes before slicing and serving.

Notes

 
  • Rotisserie chicken works perfectly in this recipe and saves time.
  • Cover the crust edges with foil if they begin to brown too quickly.
  • Let the pie cool for at least 10 minutes before slicing for the best texture.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
 

Nutrition Facts

 
  • Calories: 495 kcal
  • Carbohydrates: 31 g
  • Protein: 24 g
  • Fat: 30 g
  • Saturated Fat: 13 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Cholesterol: 95 mg
  • Sodium: 720 mg
  • Potassium: 465 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Vitamin A: 5,200 IU
  • Vitamin C: 12 mg
  • Calcium: 115 mg
  • Iron: 3 mg