Description
This classic Chicken Pot Pie recipe combines tender, cooked chicken with a creamy vegetable-filled sauce, all encased in a flaky, golden pie crust. Perfectly seasoned and baked to bubbly perfection, this comforting dish is ideal for a hearty family meal.
Ingredients
Scale
Chicken and Filling
- 1 pound cooked boneless chicken breasts (OR use a Rotisserie chicken)
- 1/3 cup salted butter
- 1/4 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon granules (OR one chicken bouillon cube)
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 1/2 cups frozen veggies mix (carrots, peas, green beans and corn)
Pie Crust
- 2 (9-inch) pie crusts (I use Pillsbury’s refrigerated pie crusts)
Instructions
- Preheat and Prepare Chicken: Preheat oven to 400 degrees F. Season the cooked chicken breasts with salt and pepper to taste. Chop chicken into bite-size pieces and set aside.
- Sauté Aromatics and Make Roux: In a large saucepan, melt the butter over medium-high heat. Add chopped onion and celery, cooking until softened and translucent. Stir in flour, salt, pepper, dried thyme, garlic powder, and chicken bouillon granules until well combined to form a roux.
- Add Liquids and Simmer: Gradually pour in the chicken broth and milk while stirring continuously. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer until it thickens to a creamy consistency.
- Combine Chicken and Vegetables: Once thickened, add the chopped chicken and frozen vegetable mix (no need to thaw). Gently stir until everything is evenly incorporated.
- Assemble the Pie: Place one pie crust in the bottom of a 9-inch deep dish pie plate. Pour the chicken and vegetable filling over the crust. Cover with the second pie crust and seal the edges by pinching or crimping. Cut a few slits in the top crust to allow steam to escape during baking.
- Bake: Bake the assembled pie at 400 degrees F for 30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
- Rest and Serve: Remove the pie from the oven and let it stand for about 15 minutes before slicing. Serve warm and enjoy your comforting homemade chicken pot pie!
Notes
- Use rotisserie chicken for a quick and flavorful shortcut instead of boiling or baking chicken breasts.
- Frozen mixed vegetables can be added directly without thawing to save time and prevent excess moisture.
- Covering the pie with foil towards the end of baking helps prevent the crust from over-browning.
- Allowing the pie to rest after baking helps the filling set for cleaner slices.
- Pillsbury’s refrigerated pie crusts are convenient and work well, but you can use homemade pie crust if preferred.
