Easy Chicken Pot Pie
A comforting chicken pot pie filled with tender chicken and vegetables in a creamy filling, all encased in a flaky crust.
Ingredients
Filling
- 2 cups cooked chicken, chopped or shredded Use leftover chicken for convenience.
- 1 cup frozen peas and carrots (or mixed veggies)
- ½ cup frozen corn Optional ingredient.
- ⅓ cup butter For making the roux.
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour To thicken the filling.
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1¾ cups chicken broth
- ⅔ cup milk
- 1 store-bought pie crust store-bought pie crust Can substitute with puff pastry or biscuit topping.
Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a large skillet over medium heat, melt the butter.
- Add the onions and cook until soft.
- Stir in the flour, salt, pepper, and garlic powder to make a roux. Cook for 1–2 minutes.
- Gradually stir in the chicken broth and milk. Cook and stir until the mixture thickens and bubbles (about 5–6 minutes).
- Mix in the cooked chicken, peas, carrots, and corn. Remove from heat.
- Pour the mixture into a 9-inch pie dish.
- Top with the pie crust, seal the edges, and cut slits in the top to vent.
Baking
- Place the pie on a baking sheet and bake for 30–35 minutes or until golden brown.
- Let it stand for 5–10 minutes before serving.
Notes
Serve warm straight from the oven. Pairs well with green salad or crusty bread. Can prepare filling ahead of time and bake when ready.