Chicken Pot Pie Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
6 slices
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Calories
554 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Recipe
Description
This chicken pot pie combines a flaky double pie crust—one lining the dish and one topping—with a rich, savory filling. The filling is made by cooking diced onion in butter, then whisking in flour to form a roux. Chicken broth and milk are added and cooked until thickened into a velvety sauce. Diced or shredded cooked chicken and thawed mixed vegetables (typically peas, corn, and carrots) are stirred into the sauce and seasoned well with salt and pepper to enhance flavor.
The filling is poured into the bottom crust, topped with the second crust, and sealed with a flute edge. Cut slits allow steam to escape during baking at a high temperature. Baking begins with a protective foil strip on the crust edge to prevent scorching and is removed midway to brown the crust evenly. The result is a golden, crisp crust with a thick, flavorful chicken and vegetable filling underneath. This recipe makes one 9-inch pot pie suitable for several servings.
The pie can be served warm as a main course providing a balance of protein, vegetables, and comforting sauce encased in buttery pastry. It is a classic approach where cooked chicken and frozen mixed vegetables create a hearty, familiar filling. Leftovers can be refrigerated safely for a few days.
Ingredients
- 2 pie crust thawed (homemade or from 1 box store-bought, see note 1
- 1/3 cup butter (about 5 tablespoons)
- 1 medium onion peeled and diced
- 1/3 cup all-purpose flour
- 14 ounces chicken broth
- 1/2 cup milk
- 3 cups chicken diced or shredded (see note 2, cooked
- 2 cups mixed vegetables thawed (see note 3, frozen
- salt freshly ground
- black pepper freshly ground
Instructions
- Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.
- In large saucepan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.
- Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Don't skip this step or your filling may be bland.
- Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.
- Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown. Let stand 5 minutes before serving.
Notes
- Use two pie crusts to form a bottom and top crust; store-bought or homemade crusts both work.
- Cooked chicken such as poached, rotisserie, or leftover turkey can be used in the filling.
- Frozen mixed vegetables are convenient; if using fresh, cook them before adding to the filling.
- The recipe makes one 9-inch pie, serving about 6 slices.
- Store leftovers refrigerated in an airtight container up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 554kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 683mg | 28% |
| Potassium | 458mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3593IU | 72% |
| Vitamin C | 12mg | 13% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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