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Chicken Pot Pie
4.5 from 6 votes

Chicken Pot Pie

Chicken Pot Pie is a savory pie filled with a delicious chicken and vegetable filling. With a buttery, flaky pie crust you can’t help but be reminded of home with every bite.

Prep Time
25 mins
Cook Time
30 mins
Servings: 6
Course: Main Course, Dinner, Others
Cuisine: American, Vegetarian

Ingredients

  • 1 pound chicken breast OR use a Rotisserie chicken, boneless, cooked
  • 1/3 cup butter salted
  • 1/4 cup chopped yellow onion
  • 1/2 cup celery chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon thyme dried
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chicken bouillon granules (OR one chicken bouillon cube)
  • 1 ½ cups chicken broth
  • 1 cup milk
  • 1 ½ cups carrot frozen mix
  • 1 ½ cups pea
  • 1 ½ cups Green bean
  • 1 ½ cups corn
  • 2 (9-inch) pie crust I use Pillsbury's refrigerated pie crusts

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Season the cooked chicken breasts with salt and pepper to taste. Chop chicken into bite size pieces. Set aside.
  2. In a large saucepan, add butter, chopped onion and celery. Over medium-high heat, cook onion and celery in the butter until soft. Stir in flour, salt, pepper, dried thyme, garlic powder and chicken bouillon. Stir until all combined.
  3. Slowly stir in chicken broth and milk. Bring mixture to a boil then reduce heat to medium-low heat. Let simmer until mixture thickens. Once thickened, add the chopped chicken and frozen veggies. (No need to thaw veggies first.) Gently stir to combine everything.
  4. Place one pie crust in the bottom of a 9-inch deep dish pie plate. Pour the filling mixture over the bottom crust. Cover with top crust and seal the edges. Cut a couple slits in the top to let the heat escape while baking.
  5. Bake 30 minutes or until pie crust is golden brown and filling is bubbling. (You may need to place a sheet of tin foil over the top during the last 10 minutes to prevent from browning too fast.)Remove pie from oven and let stand about 15 minutes before slicing and serving. Serve warm and enjoy!

Notes

  • *This recipe calls for pre-cooked chicken. I like to use a Rotisserie chicken OR I just bake chicken breasts in advance in a 375 degree F. oven for 35 minutes or until chicken is cooked thoroughly.