0 from 15 votes
Chicken Pot Pie
Easy homemade Chicken Pot Pie with a flaky crust, creamy chicken filling makes the perfect hearty, dinner recipe when you are craving comfort food!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 476 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 refrigerated pie crusts thawed according to package directions
- ¼ cup butter
- ⅓ cup onion chopped
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups chicken broth (1 can)
- ½ cup 2% or whole milk
- 1 ½ cups cooked mixed veggies or peas & carrots
- 2-3 cups Cooked Chicken Breast chopped
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large saucepan or skillet melt the butter over medium heat. Add the chopped onions and cook until soft and translucent (about 1-2 minutes).
- Remove from heat and add the flour, salt, and pepper; stir well.
- Add the chicken broth very slowly, stirring constantly until smooth; mix in the milk.
- Return to the stove and cook over medium heat until it boils; stirring constantly. Reduce the heat and simmer for 1 minute longer while continuing to stir (mixture should be thick). Remove from heat.
- Mix in the vegetables and chopped chicken until well combined.
- Line a 9-inch pie plate with 1 layer of crust, trimming the excess around the edge if necessary. Pour the filling into the crust.
- Before adding the top crust, cut slits in the dough for ventilation, then add that layer of crust over the filling. Seal the edges of the crust by crimping with a fork or fold the top crust edges under the bottom crust and press together to seal tightly. To prevent the edges of the crust from burning, cover only the edges with a ring of tinfoil.
- Bake for 30-35 minutes in the preheated oven at 425 degrees Fahrenheit or until the top is golden brown. Remove from the oven and let sit for 5 or 10 minutes to cool. Slice and serve.
Cup of Yum
Notes
- Remember to thaw the pie crusts according to the package directions before you start the recipe. There’s nothing worse than getting to the pie crust step and realizing they’re still rock-hard in the fridge.
- The roux will be lumpy! That’s okay. There are chunks of onions in there. Once you add the broth and milk, the mixture will smooth out and thicken up.
- A great time saver is to heat frozen mixed veggies in the microwave. Or you can use those microwave steamer bags that come in various vegetable medleys.
- Don’t forget to cut slits into the top pie crust for steam to escape! Otherwise, the steam will create puffs and bubbles, and the crust will bake unevenly.
- If the edges of the pie aren’t browning enough, remove the foil during the last 5-10 minutes of baking.
Nutrition Information
Calories
476kcal
(24%)
Carbohydrates
41g
(14%)
Protein
21g
(42%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
63mg
(21%)
Sodium
806mg
(34%)
Potassium
335mg
(10%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
2579IU
(52%)
Vitamin C
5mg
(6%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 476
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 806mg | 34% |
| Potassium | 335mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2579IU | 52% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.