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Easy Chicken Pot Pie Recipe

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4.3 from 12 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

This Easy Chicken Pot Pie recipe combines tender chunks of cooked chicken with a medley of vegetables in a creamy homemade gravy, all baked under a flaky double pie crust. Perfect for a comforting family meal, this classic dish takes about 55 minutes and serves 8.

Ingredients

Vegetables

  • 1 cup peeled potatoes, cut into bite-size chunks
  • 3/4 cup carrots, peeled and sliced
  • 1/3 cup diced onion
  • 3/4 cup frozen peas
  • 1/4 cup frozen corn

Dairy & Eggs

  • 1/2 cup butter (1 stick)
  • 3/4 cup milk
  • 1 egg (for egg wash)

Proteins

  • 2 cups cubed cooked chicken

Pantry Staples & Seasonings

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 1/2 cups chicken broth or stock
  • 1 package refrigerated double pie crust (or homemade pie crust)

Instructions

  1. Cook the Vegetables: Place the peeled and chunked potatoes along with the sliced carrots in a large pot. Cover them with water and bring to a vigorous boil over high heat. Cook just until the vegetables are tender when pierced with a fork, being careful not to overcook. Drain the water and set the potatoes and carrots aside.
  2. Make the Gravy Base: In a large pot, melt the butter over medium heat and add the diced onions. Stir frequently as the butter melts and the onions soften. Once softened, stir in the flour along with salt, dried thyme, and pepper to create a roux. Gradually add chicken broth and milk, stirring constantly until the mixture thickens into a creamy gravy.
  3. Combine Filling Ingredients: Add the cooked chicken, frozen peas, frozen corn, and the cooked potatoes and carrots into the thickened gravy. Stir well to evenly combine all the ingredients.
  4. Assemble the Pie: Preheat your oven to 425ºF (220ºC). Line a pie dish with one layer of the uncooked pie crust. Pour the chicken and vegetable filling into the pie shell. Cover with the second pie crust, allowing it to overlap the bottom crust. Pinch the seams to seal and flute the edges for a decorative finish.
  5. Prepare the Top Crust: Beat the egg in a small bowl and brush it evenly over the top crust to give a golden finish after baking. Use a sharp knife to cut small slits in the top crust to allow steam to escape during baking.
  6. Bake the Pie: Place the assembled pie into the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Remove from oven and let it cool for about 10 minutes before serving.

Notes

  • Using cooked chicken (rotisserie or leftover roast) can save prep time.
  • Make sure not to overcook the vegetables initially to avoid mushy filling.
  • Let the pie cool slightly before serving to allow the filling to set.
  • Frozen peas and corn do not need to be thawed before adding to the filling.
  • You can double the recipe for larger gatherings and bake in two pies.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/easy-chicken-pot-pie-recipe/