Chicken Pot Pie Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 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
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This homemade Chicken Pot Pie Recipe has a delicious from-scratch filling loaded with tender chunks of chicken and simple vegetables in a creamy sauce. It's nestled between two layers of flaky pie crust, and it's one of the tastiest ways to use up leftover chicken.
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Ingredients
- 2 pie crusts 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 cooked chicken diced or shredded (see note 2)
- 2 cups frozen mixed vegetables thawed (see note 3)
- Salt and freshly ground black pepper
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
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Pie crust: You’ll need two crusts, top and bottom, to make pot pie. Store-bought pie crust is a simple shortcut to keep this recipe easy, but you can make homemade pie crusts if you prefer. Or, substitute puff pastry (learn more about that in my Vegan Pot Pie recipe).
- Chicken: Poached chicken, rotisserie chicken, or even leftover turkey all work well in this pot pie.
- Frozen mixed vegetables: I love the simple combination of peas, corn, and carrots here, but you can substitute an equal amount of fresh vegetables (be sure to boil, blanch, or steam them before adding to the filling). Do not substitute raw vegetables.
- Yield: This easy chicken pot pie recipe makes one hearty, 9-inch pot pie. You’ll get about 6 generous slices out of it, more or less depending on how you cut it.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
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
(13%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
3593IU
(72%)
Vitamin C
12mg
(13%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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