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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Place one pie crust in a 9-inch dish and set aside.
  2. In a skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
  3. Stir in flour and cook, whisking constantly, for 1–2 minutes until golden.
  4. Gradually whisk in chicken broth and milk. Simmer until sauce thickens, about 3–4 minutes. Season with salt and pepper.
  5. Stir in the cooked, diced chicken breast and frozen mixed vegetables. Cook for another 2 minutes until everything is heated through.
  6. Pour the chicken mixture into the prepared pie crust. Top with the second crust, seal edges, and cut vents to release steam.
  7. Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let the pie rest for 5 minutes before slicing.