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!
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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