Go Back

Easy Chicken Pot Pie

This is the perfect recipe for a cold or rainy night! It’s the perfect combo of creamy filling and flaky crust.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 6
Author: Jennifer Howard

Ingredients

CRUST

  • 1 PACKAGE REFRIGERATED PIE CRUST

FILLING

  • 5 TBSP BUTTER
  • 5 TBSP FLOUR
  • 1 SMALL CHOPPED ONION
  • 1 ½ CUPS CHICKEN BROTH
  • CUP MILK
  • ½ TEASPOON SALT
  • ½ TEASPOON PEPPER
  • ¼ TEASPOON THYME
  • 3 CUPS SHREDDED CHICKEN
  • 2 CUPS FROZEN PEAS & CARROTS

Instructions

  • Preheat your oven to 400°. Take out pie crusts from fridge.
  • In a medium saucepan over medium heat, melt the butter. Add the onion and cook for 2 minutes.
  • Add the flour, salt, pepper, & thyme. Stir until blended with the melted butter.
  • Slowly add the chicken broth and milk. Whisk the mixture until smooth. Keep cooking and stirring until it thickens. (This will take a few minutes)
  • Add shredded chicken and frozen vegetables. Stir to combine.
  • Line a 9 inch pie plate with one pie crust. Pour the filling in and top with the second crust.
  • Pinch the edges of the pie crust together to seal and cut an X on the top for venting.
  • Place pie plate on top of a small cookie sheet and bake for 30 minutes or until the crust looks golden brown.
  • Let cool off for 10 minutes before serving