Description
This classic Chicken Pot Pie recipe is the ultimate comfort food for a cozy dinner. A creamy filling loaded with chicken and vegetables, topped with a flaky crust, makes it a family favorite.
Ingredients
Scale
Filling:
- 2 cups cooked chicken (shredded or diced)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced potatoes (pre-cooked)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
Crust:
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat oven to 425°F (220°C). In a large skillet over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and milk, stirring constantly until smooth and thickened, about 5–6 minutes. Add salt, pepper, onion powder, garlic powder, and thyme.
- Stir in cooked chicken, peas and carrots, corn, and potatoes. Remove from heat.
- Transfer the filling into a 9-inch pie dish. Place the pie crust over the top, sealing the edges and cutting a few small slits in the center for steam to escape. Brush the crust with the beaten egg.
- Bake for 30–35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.
Notes
- To save time, use rotisserie chicken and pre-cooked or canned diced potatoes.
- You can also make this in individual ramekins for personal pot pies.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
