Chicken Pot Pie
A comforting classic featuring a creamy filling with chicken and mixed vegetables, all wrapped in a flaky pie crust. Perfect for any occasion!
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.
Notes
If you have fresh herbs like thyme or parsley, adding them can enhance the flavor. You can customize by swapping out vegetables or using different types of meat. Make sure to let the pie cool for a few minutes before slicing to make serving easier.