Chicken Pot Pie
A comforting, crowd-pleasing double-crust chicken pot pie filled with tender shredded chicken and a creamy veggie sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Rotisserie or leftover chicken works great.
- 2 cups mixed vegetables (carrots, peas, corn) Frozen is fine.
- 1/2 cup onion, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk Whole or 2% preferred for creaminess.
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon thyme (dried)
- 1 piece pie crust Store-bought or homemade.
- 1 piece egg For egg wash.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and prepare a 9-inch pie dish.
- Melt butter in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 4–5 minutes.
- Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to form a light roux.
- Slowly pour in chicken broth while whisking to prevent lumps. Add milk and stir until the sauce thickens and is smooth, about 3–5 minutes.
- Stir in shredded chicken, mixed vegetables, salt, pepper, garlic powder, and thyme. Heat until everything is warm and evenly coated.
- Pour the mixture into the pie dish and spread it evenly.
- Cover with the pie crust, trim excess, pinch and seal the edges, and cut slits in the top for venting.
- Beat the egg and brush it over the crust for a glossy finish.
- Bake for 30–35 minutes until the crust is golden brown and filling bubbles around the edges.
- Let the pie rest for 5–10 minutes before slicing.
Notes
For a lighter version, use half-and-half instead of milk. To make it gluten-free, use gluten-free flour and pie crust. For dairy-free, substitute butter and milk with plant-based alternatives. Leftover pie can be reheated in a 350°F (175°C) oven for 12–15 minutes.