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Homemade Easy Chicken Pot Pie

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This Homemade Easy Chicken Pot Pie is a comforting dish with tender chicken, vegetables, and a creamy filling, all encased in a golden, flaky crust—perfect for a cozy dinner.

Ingredients

  • 2 cups cooked chicken, diced or shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
  • 1/2 cup onion, diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth (low-sodium preferred)
  • 1/2 cup milk (or heavy cream for a richer filling)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (optional)
  • Salt and pepper to taste
  • 1 package of refrigerated pie crusts (usually comes with 2 crusts)
  • 1 tablespoon olive oil (for brushing the crust)

Instructions

  1. Prepare the Filling: Melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onions and cook for 3-4 minutes until softened.
  2. Make the Roux: Add flour to the pan and cook for 1-2 minutes, stirring constantly to form a roux.
  3. Add the Liquid: Gradually whisk in chicken broth and milk, stirring continuously. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
  4. Season the Filling: Stir in garlic powder, thyme (if using), salt, and pepper. Add the chicken and frozen vegetables, and cook for 2-3 minutes until heated through.
  5. Preheat the Oven: Preheat the oven to 425°F (220°C).
  6. Prepare the Pie Crust: Roll out one pie crust and fit it into a 9-inch pie dish. Press it down gently.
  7. Fill the Pie: Pour the chicken and vegetable filling into the prepared crust, spreading it evenly.
  8. Top with the Second Crust: Roll out the second pie crust and place it over the filling. Press edges together to seal, and crimp edges with a fork.
  9. Cut Slits in the Top: Cut small slits in the top of the pie crust to allow steam to escape during baking.
  10. Brush the Crust: Brush the top of the pie crust with olive oil or melted butter for a golden finish.
  11. Bake the Pie: Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling is bubbling.
  12. Cool and Serve: Let the pie cool for 10 minutes before slicing and serving.

Notes

To prevent a soggy bottom, brush the crust with olive oil before filling or blind bake the bottom crust for a few minutes.Add more vegetables like mushrooms, potatoes, or spinach for extra flavor.For a gluten-free version, use gluten-free pie crust and cornstarch to thicken the filling.

Nutrition

Find it online: https://cookibly.com/homemade-easy-chicken-pot-pie/