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Chicken Pot Pie

A comforting and creamy chicken pot pie with a buttery, flaky crust, perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, diced (rotisserie, leftover roast, or poached)
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk Can substitute with half-and-half or a 50/50 milk and cream mix.
For the Crust
  • 1 pie crust store-bought single-crust rolled out, or use a double crust if preferred

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Place a rack in the center of the oven.
  2. Melt the butter in a medium saucepan over medium heat.
  3. Stir in the flour, salt, pepper, and onion powder. Cook and stir for about 1 minute until fragrant and smooth to make a roux.
  4. Slowly whisk in the chicken broth and then the milk. Keep whisking until the mixture is smooth and thickens to a saucy consistency (about 3–5 minutes). Reduce heat if it starts to boil.
  5. Stir in the diced chicken and frozen mixed vegetables. Cook just until everything is heated through and evenly coated with sauce. Taste and adjust seasoning.
Assembly and Baking
  1. Pour the chicken-vegetable mixture into the pie crust in a pie dish.
  2. Cover with the top crust; pinch and seal the edges. Cut a few slits in the top crust to let steam escape.
  3. Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling around the vents.
  4. Let the pie rest for 5–10 minutes before slicing so the filling sets slightly.

Notes

For dairy-free, use a plant-based butter and unsweetened oat milk. You can freeze the whole assembled pie (uncooked) or slices. Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw overnight in the fridge and bake at 375°F (190°C) until bubbly and golden (time will vary).