Classic Chicken Pot Pie Recipe
American · Main course · 75 min total
A comforting, creamy chicken and vegetable filling encased in a flaky, buttery crust. This homemade pot pie is the ultimate comfort food for a cozy dinner.
30
min prep
min prep
45
min cook
min cook
6
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 1 cup frozen peas and carrots, thawed
- 1/2 cup frozen corn, thawed
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9-inch) unbaked pie crusts
Instructions
- Preheat oven to 425°F (220°C).
- In a large saucepan, melt butter over medium heat. Add onion and cook until soft, about 3 minutes.
- Stir in flour, salt, pepper, and garlic powder until smooth. Gradually whisk in chicken broth and milk, stirring constantly until thickened and bubbly.
- Remove from heat. Stir in chicken, peas and carrots, and corn.
- Line a 9-inch pie dish with one pie crust. Pour chicken mixture into crust.
- Top with second pie crust, seal edges, and cut slits in top to vent.
- Bake for 30-35 minutes until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving.
Tips
- For a shortcut, use rotisserie chicken and frozen mixed vegetables.
- To prevent crust from over-browning, cover edges with foil during last 15 minutes of baking.
- Let pie rest before slicing to allow filling to set.
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