Easy Chicken Pot Pie
Easy Chicken Pot Pie is the ultimate comfort food—tender chicken, creamy vegetables, and a flaky golden crust, all baked to perfection. With a few smart shortcuts like rotisserie chicken and frozen veggies, this cozy classic comes together quickly for a hearty weeknight meal everyone will love.
Equipment
- Large Skillet
- 9-inch Pie Dish
- Oven
Ingredients
Core Ingredients
- 2 cups shredded cooked chicken rotisserie or any leftover chicken
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 1 small onion diced
- 1 cup chicken broth
- 1 cup milk whole milk preferred
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 package refrigerated pie crusts top and bottom
- salt and pepper to taste
- thyme a pinch, dried or fresh
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add diced onion and cook until soft, about 4 minutes. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk, stirring constantly until smooth. Season with salt, pepper, and thyme.
- Add shredded chicken and frozen vegetables to the sauce. Cook for 5 minutes until heated through.
- Fit one pie crust into a 9-inch pie dish. Pour the hot filling into the crust. Top with the second crust, seal the edges, and cut slits in the top to vent.
- Place the pie on a baking sheet and bake for 30–35 minutes until the crust is golden brown.
- Let rest for 10 minutes before slicing and serving.
Notes
For extra flakiness, brush the top crust with a beaten egg before baking. This recipe is easily adapted—swap vegetables, use a single crust, or bake in individual ramekins for personal servings.
Nutrition
Calories: 480kcalCarbohydrates: 34gProtein: 23gFat: 28gSaturated Fat: 12gCholesterol: 85mgSodium: 560mgPotassium: 390mgFiber: 3gSugar: 5gVitamin A: 4500IUVitamin C: 6mgCalcium: 90mgIron: 2.8mg
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