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–+ servings
Chicken Pot Pie

Chicken Pot Pie

This Chicken Pot Pie is a comforting dish filled with tender chicken and vibrant vegetables, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Comfort Dinners
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Cooked Chicken shredded or diced; leftover chicken works beautifully!
  • 1.5 cups Mixed Vegetables (peas, carrots, corn); frozen or fresh will do just fine.
  • 4 tablespoons Butter adds richness to your sauce for a creamy texture.
  • 0.33 cup All-Purpose Flour thickens the filling into a comforting stew-like consistency.
  • 1.75 cups Chicken Broth enhances the savory flavor of the dish.
  • 0.67 cup Milk or Cream choose milk for a lighter option or cream for extra richness.
  • 0.5 cup Diced Onion provides a delicious base flavor when sautéed.
  • 2 cloves Minced Garlic brings a fragrant aroma that elevates the dish.
  • 1 teaspoon Salt adjusts the flavors to perfection.
  • 0.5 teaspoon Black Pepper adds a hint of spice that balances the richness.
  • 0.5 teaspoon Thyme (optional) infuses an earthy undertone, perfect for heartwarming meals.
Crust
  • 1 package Double Pie Crust or Puff Pastry use a store-bought crust for convenience or homemade for an extra touch.
  • 1 large Egg beaten with 1 tablespoon water; creates a glossy finish as an egg wash for the crust.

Equipment

  • 9-inch pie dish
  • skillet
  • whisk

Method
 

Steps
  1. Preheat your oven to 400°F (200°C) and generously grease a 9-inch pie dish.
  2. Sauté onions in a skillet with melted butter over medium heat until they become translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  4. Add flour to the skillet, stirring constantly for 1-2 minutes to create a roux.
  5. Whisk in chicken broth and milk gradually until the mixture thickens, about 5–7 minutes.
  6. Add the shredded chicken, mixed vegetables, salt, pepper, and optional thyme, then remove from heat.
  7. Line the bottom of your pie dish with the crust and spoon in the filling.
  8. Top with the second crust, crimp the edges, and cut slits to vent steam.
  9. Brush the top with the egg wash.
  10. Bake for 35–40 minutes until golden brown.
  11. Cool for 10–15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 16gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use leftover cooked chicken for convenience and added flavor. Let the pie rest to allow the filling to set properly before slicing.

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