Easy Chicken Pot Pie – Creamy, Flaky, Homestyle Comfort Food Made Simple
Chicken Pot Pie is warm, creamy, and comforting.It combines tender chicken with vegetables in a rich sauce.A flaky golden crust seals in the delicious filling.Perfect for family dinners and cozy evenings.Simple ingredients make it easy to prepare.A timeless comfort food favorite.
Ingredients
- 2 cups cooked shredded or diced chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1¾ cups chicken broth
- ½ cup milk or heavy cream
- ½ tsp salt
- ½ tsp black pepper
- 1 refrigerated pie crust (top crust only or top & bottom)
- 1 egg (for egg wash, optional)
Instructions
- Preheat Oven to 400°F (200°C).
- In a skillet, melt butter over medium heat. Add onion and cook until softened.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk. Cook until thickened and creamy.
- Add chicken, vegetables, salt, pepper, and thyme. Mix well and remove from heat.
- Pour filling into a pie dish.
- Place pie crust over the top, seal edges, and cut small slits for steam.
- Brush with beaten egg for golden finish (optional).
- Bake 35–40 minutes until crust is golden brown.
Notes
- Rotisserie chicken works perfectly for convenience.
- Use fresh vegetables if preferred.
- Allow filling to cool slightly before adding crust.
- Cover edges with foil if browning too quickly.
- Add potatoes for extra heartiness.
- Can use puff pastry for flakier top.
- Store leftovers refrigerated up to 4 days.
- Reheat in oven for best texture.