Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. This homemade, easy chicken pot pie recipe is a great way to use up leftover chicken, too!
CourseMain Course
easy chicken pot pie
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Servings6 servings
Calories576kcal
Ingredients
1 box refrigerated pie crusts at room temp
⅓ cup butter
⅓ cup chopped onion or 1.5 Tb dried onion
⅓ cup flour
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cup chicken broth/stock
½ cup milk I used 2%
2 ½ cups cooked, shredded chicken
2 cups frozen mixed veggies thawed
Instructions
Cook and shred your chicken.
Preheat the oven to 425° F. Press one of the pie crusts into a 9" pie plate and set aside.
In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they're tender.
Whisk in the flour and salt and pepper. It will get thick.
Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
Stir in the shredded chicken and mixed veggies then remove from the heat.
Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
Let the pie stand for about 5 minutes before slicing it.
Notes
A classic Pillsbury recipe
Use shredded chicken, turkey, or make it vegetarian by doubling the veggies.
Store covered for 2-3 days in the fridge.
