Easy Chicken Pot Pie
Creamy, comforting chicken pot pie with a homemade sauce, tender chicken, and vegetables wrapped in a flaky golden crust. Ready in about an hour using simple shortcuts and no canned soup.
Servings: 6 servings
Ingredients
- 1 package refrigerated pie crust (2 crusts)
- 1/3 cup butter
- 1/2 cup diced onion
- 2 garlic cloves minced
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup half and half (or milk)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups cooked chicken diced or shredded
- 1 1/2 cups frozen mixed vegetables thawed and drained
Instructions
- Heat oven to 425°F. Let pie crusts soften at room temperature for about 15 minutes. Press one crust into the bottom and up the sides of a 9-inch pie plate.
- Melt butter in a large saucepan over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add garlic and cook 1 minute more.
- Whisk in flour and cook until golden, about 2 to 3 minutes.
- Slowly whisk in chicken broth, then half and half. Bring to a boil, then reduce heat and simmer, stirring frequently, until thickened, about 5 to 6 minutes.
- Remove from heat. Stir in salt, pepper, chicken, and vegetables. Taste and adjust seasoning as needed.
- Pour filling into prepared crust. Top with second crust and pinch edges to seal. Cut several slits in the top to vent steam.
- Bake 30 to 40 minutes until crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil.
- Let rest 5 to 10 minutes before slicing.
Notes
- Chicken: Use rotisserie chicken, poached chicken, or any cooked leftover chicken. The chicken must be fully cooked before assembling.
- Vegetables: Thaw and drain frozen vegetables well to prevent a watery filling. You can substitute fresh vegetables that have been blanched or steamed, or use mushrooms sautéed with the onions.
- For a golden crust: Brush the top with egg wash (1 egg whisked with 1 tablespoon water) before baking.
- Soggy crust prevention: Make sure filling is thick before adding. Consider blind baking the bottom crust for 15 minutes with pie weights, or place the pie plate on a preheated baking sheet.
- Shortcut option: Substitute 1 can cream of chicken soup plus 1/2 cup chicken broth for the homemade sauce.
- Puff pastry option: Use thawed puff pastry as a top crust only. Bake until puffed and golden, about 25 to 30 minutes.
- Mini pot pies: Divide filling among muffin tin cups, top with small crust circles, and bake 18 to 22 minutes. Makes 10 to 12 minis.
- Top crust only: Skip the bottom crust and pour filling into a greased baking dish. Top with crust and bake as directed.
- Storage: Refrigerate leftovers for 4 to 5 days. Reheat in a 350°F oven for best crust texture.
- Freezing: Wrap cooled pie tightly in plastic wrap and foil. Freeze up to 3 months. Thaw in refrigerator overnight before reheating.
Nutrition
Calories: 434kcal | Carbohydrates: 31g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 693mg | Potassium: 374mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2757IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
