Description
A classic homemade chicken pot pie recipe with a creamy filling, tender chicken, and flaky pie crust. Perfect for comfort food lovers.
Ingredients
Scale
- 1 lb cooked chicken, shredded or cubed
- 2 cups mixed vegetables (peas, carrots, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (or heavy cream for a richer filling)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 pre-made pie crusts (top and bottom)
- 1 egg (optional, for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add garlic powder and onion powder, then stir in the flour to form a roux.
- Slowly add the chicken broth and milk, whisking to prevent lumps. Cook until the sauce thickens, about 3-5 minutes.
- Add shredded chicken and mixed vegetables to the sauce. Stir to combine, then season with salt and pepper.
- Place one pie crust in a 9-inch pie dish. Pour the filling into the pie dish and top with the second pie crust. Seal the edges and make a few slits in the top to allow steam to escape.
- Brush the top crust with an egg wash (optional).
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Allow the pie to cool for 5-10 minutes before slicing and serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 400
Keywords: chicken pot pie recipe, chicken pot pie, easy chicken pot pie recipe, homemade chicken pot pie, chicken pot pie casserole, crockpot chicken pot pie, chicken pot pie crock pot