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Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, bak… | Chicken pot pie recipes, Easy chicken pot pie, Easy chicken pot pie recipe

Easy Chicken Pot Pie

This classic chicken pot pie features a golden-brown flaky crust filled with tender shredded chicken and vegetables in a rich, savory gravy. Using refrigerated pie crusts makes it convenient for busy weeknights while delivering homemade quality. The recipe is versatile and perfect for using up leftover chicken.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 box refrigerated pie crusts (14.1 ounce, at room temperature)
  • ½ cup butter
  • ⅓ cup chopped onion (or 1.5 tablespoons dried onion)
  • ⅓ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1 ¾ cups chicken broth/stock
  • ½ cup milk (2% recommended)
  • 2 ½ cups cooked, shredded chicken
  • 2 cups frozen mixed vegetables (thawed)

Equipment

  • 9-inch pie plate
  • medium saucepan
  • Whisk
  • oven

Method
 

Instructions
  1. Cook and shred your chicken
  2. Preheat oven to 425°F and press one pie crust into a 9-inch pie plate
  3. Melt butter in saucepan, add chopped onion and cook for 2 minutes until tender
  4. Whisk in flour, salt, pepper, and poultry seasoning until thick
  5. Gradually add milk and broth while stirring, cook until thick and bubbly
  6. Stir in shredded chicken and mixed vegetables, then remove from heat
  7. Pour mixture into prepared crust, top with second crust, seal edges and cut slits in top
  8. Bake for 30-40 minutes until golden brown, covering edges with foil during last 15-20 minutes
  9. Let stand for 5 minutes before slicing

Notes

Cover crust edges with foil during last 15-20 minutes of baking to prevent burning. Let pie stand for 5 minutes before slicing for cleaner cuts. Recipe is versatile - can add fresh herbs or swap vegetables.