Chicken Pot Pie

This chicken pot pie provides the homestyle, comfort food flavors you crave. A flaky two-crust pie filled with chicken, corn, green beans, carrots and peas in a savory gravy. Whether enjoyed as a cozy family dinner or a nostalgic solo treat, each mouthful delivers a symphony of hearty goodness that harks back to cherished kitchen memories!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Baking Temp 425°F

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Whisk

Ingredients

  • 5 tablespoons unsalted butter
  • 1/3 cup diced onion
  • 1/3 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ cup whole milk
  • 1 cup chicken broth
  • 2.5 cups cooked chicken, diced or shredded
  • 1 bag (12 ounces) frozen mixed vegetables
  • 1 box refrigerated pie crust, room temperature

Instructions

For the pot pie

  • Preheat oven to 425°F.
  • In a medium saucepan, melt butter and sauté onion over medium heat.
  • Whisk in flour, salt and pepper. Cook this mixture about 1-2 minutes.
  • Add milk and chicken broth. Whisk until smooth and cook until slightly thickened, about 2 minutes.
  • Remove from heat and stir in chicken and vegetables.
  • Unroll one pie crust and fit into the bottom of a 9-inch pie plate. Transfer chicken mixture to pie plate.
  • Unroll second pie crust and fit over chicken mixture. Crimp edges as desired and cut a few small slits in the top crust for steam to escape.
  • Bake for 40-45 minutes, covering edges with foil or pie saver if necessary to prevent overbrowning.
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