Chicken Pot Pie is a comforting classic that many people love. It’s a perfect dish for any time of the year, offering warm, hearty flavors in a flaky crust. This easy recipe lets you enjoy homemade Chicken Pot Pie without the fuss. With simple ingredients and straightforward steps, you can whip up this delicious meal with little effort.
Why Make This Recipe
This Chicken Pot Pie recipe is not just easy; it’s also incredibly satisfying. You can use store-bought pie crusts to save time, making it quick enough for a weeknight dinner. Plus, it’s a great way to use leftover cooked chicken. With the combination of creamy filling and tasty vegetables, this dish will please everyone around the dinner table. It’s comfort food at its finest!
How to Make Homemade (but easy!) Chicken Pot Pie
Making a homemade Chicken Pot Pie is simple. Follow these easy steps, and you will have a delicious pie ready to enjoy!
Ingredients
- 1 box refrigerated pie crusts (at room temp (14.1 ounces))
- ⅓ cup butter
- ⅓ cup chopped onion (or 1.5 tablespoons dried onion)
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 ¾ cup chicken broth/stock
- ½ cup milk (I used 2%)
- 2 ½ cups cooked, shredded chicken
- 2 cups frozen mixed veggies (thawed)
Directions
- Cook and shred your chicken.
- Preheat the oven to 425°F (220°C). 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 it’s melted, add the chopped onion and cook for about 2 minutes, stirring often, until they’re tender.
- Whisk in the flour, salt, pepper, and poultry seasoning. The mixture will become thick.
- Gradually add in the milk and chicken broth while stirring. Keep cooking until it gets thick and bubbly.
- Stir in the shredded chicken and mixed veggies, then remove from heat.
- Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top for ventilation.
- Bake for 30-40 minutes, or until the crust is golden brown. Cover the edges with strips of tin foil during the last 15-20 minutes of baking to prevent burning.
- Let the pie stand for about 5 minutes before slicing.
How to Serve Homemade (but easy!) Chicken Pot Pie
Serve your Chicken Pot Pie warm right out of the oven. It pairs nicely with a simple green salad or some crusty bread. Enjoy this comforting dish with family or friends for a satisfying meal.
How to Store Homemade (but easy!) Chicken Pot Pie
Store any leftovers in an airtight container in the fridge. You can keep the Chicken Pot Pie for about 3-4 days. If you want to freeze it, wrap it tightly in plastic wrap and then foil. It can last for up to 2-3 months in the freezer.
Tips to Make Homemade (but easy!) Chicken Pot Pie
- If you have fresh herbs like thyme or parsley, adding them can enhance the flavor.
- Feel free to add more veggies like corn or peas based on your preferences.
- Make sure to let the pie cool for a few minutes before slicing to make serving easier.
Variation
You can customize this Chicken Pot Pie by swapping out vegetables or using different types of meat, like turkey or beef. A cheesy version can also be created by adding shredded cheese to the filling.
FAQs
Q1: Can I use rotisserie chicken for the filling?
Yes! Using rotisserie chicken saves time and adds great flavor.
Q2: What types of vegetables can I use?
You can use any of your favorite veggies, such as carrots, peas, or even broccoli.
Q3: Can I make this recipe ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Just bake it when you’re ready to eat.
This Homemade Chicken Pot Pie is sure to be a hit! Enjoy making and sharing it with your loved ones.
Chicken Pot Pie
Ingredients
For the filling
- ⅓ cup butter
- ⅓ cup chopped onion (or 1.5 tablespoons dried onion)
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 ¾ cup chicken broth/stock
- ½ cup milk (I used 2%)
- 2 ½ cups cooked, shredded chicken
- 2 cups frozen mixed veggies (thawed)
For the crust
- 1 box refrigerated pie crusts (at room temp, 14.1 ounces)
Instructions
Preparation
- Cook and shred your chicken.
- Preheat the oven to 425°F (220°C). Press one of the pie crusts into a 9-inch pie plate and set aside.
- In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook for about 2 minutes, stirring often, until tender.
- Whisk in the flour, salt, pepper, and poultry seasoning. The mixture will become thick.
- Gradually add in the milk and chicken broth while stirring. Keep cooking until it gets thick and bubbly.
- Stir in the shredded chicken and mixed veggies, then remove from heat.
- Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top for ventilation.
Baking
- Bake for 30-40 minutes, or until the crust is golden brown. Cover the edges with strips of tin foil during the last 15-20 minutes of baking to prevent burning.
- Let the pie stand for about 5 minutes before slicing.
