Easy Chicken Pot Pie: Cozy Comfort Food in Under 45 Minutes
Easy Chicken Pot Pie: Creamy Comfort in a Flaky Crust
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easy chicken pot pie is the ultimate comfort food, bringing together flaky pastry, tender chicken, and a velvety vegetable filling. Perfect for busy weeknights or a cozy family dinner, this simple chicken pot pie recipe is a guaranteed crowd-pleaser!
Ingredients for Your Easy Chicken Pot Pie
- 2 cups cooked, diced chicken breast
- 2 refrigerated 9-inch pie crusts (top and bottom)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- Salt and freshly ground black pepper, to taste
Kitchen Tools & Prep Tips
- Rolling pin (for smoothing crust)
- Medium saucepan and frying pan
- 9-inch pie dish
- Tip: Soften the butter over low heat to avoid browning.
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Place one pie crust in a 9-inch dish and set aside.
- Sauté Aromatics: In a skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
- Make the Roux: Stir in flour and cook, whisking constantly, for 1–2 minutes until golden.
- Create the Creamy Filling: Gradually whisk in chicken broth and milk. Simmer until sauce thickens, about 3–4 minutes. Season with salt and pepper.
- Combine Chicken & Veggies: Stir in the cooked, diced chicken breast and frozen mixed vegetables. Cook for another 2 minutes until everything is heated through.
- Assemble the Pie: Pour the chicken mixture into the prepared pie crust. Top with the second crust, seal edges, and cut vents to release steam.
- Bake to Golden Perfection: Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool Slightly & Serve: Let the pie rest for 5 minutes before slicing. This helps the filling set and makes serving a breeze.
Serving Suggestions & Variations
- Pair with a crisp green salad for added freshness.
- Swap in turkey instead of chicken for a post-holiday twist.
- Use a gluten-free crust to make it friendly for dietary restrictions.
Pro Tip: Leftovers reheat beautifully—just cover with foil and bake at 350°F for 15 minutes to refresh the crust.
With this foolproof method, even novice cooks can whip up a dreamy, homemade easy chicken pot pie.
Easy Chicken Pot Pie
This chicken pot pie with pie crust is filled with creamy vegetables and chunks of cooked chicken for a quick and easy comfort food classic.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Place one pie crust in a 9-inch dish and set aside.
- In a skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
- Stir in flour and cook, whisking constantly, for 1–2 minutes until golden.
- Gradually whisk in chicken broth and milk. Simmer until sauce thickens, about 3–4 minutes. Season with salt and pepper.
- Stir in the cooked, diced chicken breast and frozen mixed vegetables. Cook for another 2 minutes until everything is heated through.
- Pour the chicken mixture into the prepared pie crust. Top with the second crust, seal edges, and cut vents to release steam.
- Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie rest for 5 minutes before slicing.
Tried this recipe?Let us know how it was!
