Homemade Easy Chicken Pot Pie Recipe
Try the Homemade Easy Chicken Pot Pie for a satisfying meal that combines tender chicken, creamy sauce, and a flaky crust in a delightfully simple way.
Homemade Easy Chicken Pot Pie Recipe
Enjoy the wholesome goodness of our Homemade Easy Chicken Pot Pie, packed with succulent chicken, and vibrant veggies, and enveloped in a golden crust. This recipe offers the ultimate taste satisfaction with minimal effort, making it a perfect choice for both weeknight dinners and casual gatherings.
Ingredients
- 1 box refrigerated pie crusts at room temp
- ⅓ cup butter
- ⅓ cup chopped onion or 1.5 Tb dried onion
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¾ cup chicken broth/stock
- ½ cup milk I used 2%
- 2 ½ cups cooked, shredded chicken
- 2 cups frozen mixed veggies thawed
Instructions
Cook and shred your chicken.
- Preheat the oven to 425° F. Press one of the pie crusts into a 9″ pie plate and set aside.
1 box refrigerated pie crusts - In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they’re tender.
⅓ cup butter,⅓ cup chopped onion,⅓ cup flour,½ teaspoon salt,¼ teaspoon pepper - Whisk in the flour and salt and pepper. It will get thick.
- 1 ¾ cup chicken broth/stock,½ cup milk
- Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
- Stir in the shredded chicken and mixed veggies then remove from the heat.
- 2 ½ cups cooked, shredded chicken,2 cups frozen mixed veggies
- Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
Let the pie stand for about 5 minutes before slicing it.
Serving Suggestions
- Green Bean Almondine
- Honey Glazed Carrots
- Garlic Mashed Potatoes
- Crisp Garden Salad
- Roasted Brussels Sprouts
- Baked Sweet Potatoes
- Creamed Spinach
- Sautéed Mushrooms
- Fresh Cranberry Sauce
- Buttered Peas with Mint
Tips and Tricks
- If using a store-bought refrigerated pie crust (such as Pillsbury), ensure it’s at room temperature before you start working with it to prevent it from breaking.
- You have flexibility in how you prepare your chicken. Boil and shred it, use an Instant Pot, or simplify the process by opting for rotisserie chicken.
- For a vegetarian version, double the amount of vegetables used and omit the chicken. Ensure the veggies are well-thawed and drained to avoid watering down the sauce.
