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.
Servings: 6
Ingredients
CRUST
- 1 PACKAGE REFRIGERATED PIE CRUST
FILLING
- 5 TBSP BUTTER
- 5 TBSP FLOUR
- 1 SMALL CHOPPED ONION
- 1 ½ CUPS CHICKEN BROTH
- ⅔ 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