A classic homemade Chicken Pot Pie recipe that's easy to make and full of delicious flavor! This chicken pot pie has a creamy filling made with mixed vegetables and tender chicken meat and of course it’s covered with a buttery pie crust that makes it a complete and perfect dinner recipe to have any night of the week!
I personally grew up loving chicken pot pies. I remember when I was younger, my mom would buy the frozen Marie Callender’s pot pies at the grocery store and I couldn’t wait to eat one after school! While at college I always loved when I had extra money to get a chicken pot pie from KFC. OMG...those were so good! But funny I never really made them myself at home. I always bought them every now and then while I was out at the store or a restaurant.
Well I finally was brave enough to start making them homemade on my own. And I’m so happy to report they are not at all as difficult as they may seem. They are actually quite simple to make especially if you purchase a cooked rotisserie chicken to save time. Definitely worth adding to your weeknight dinner lineup - even if it's just once a month. I’m sure your entire family will love it!!!
CHICKEN POT PIE INGREDIENTS
I love how simple the ingredients are for this recipe! Feel free to mix-and-match the vegetables to your liking.
Rotisserie Chicken - Just grab you a cooked rotisserie chicken from the store for this pot pie. It’s super convenient and makes this recipe come together easily.
Mixed Vegetables - I like using frozen mixed vegetables that have peas, carrots & corn, but feel free to use fresh veggies as well.
Onion & Garlic - Chopped onion and garlic helps build the base for the creamy roux.
Flour - Just a little all purpose flour to help build your roux filling.
Chicken Broth - Helps thicken the roux and also adds extra flavor to the pie filling.
Milk or heavy cream - As you are making your roux, the milk will add extra depth and give the filling a creamy texture.
Butter - To make your roux and saute your veggies!
Pie Crusts - Just grab 2 premade pie crusts or if you are up for the challenge you can make your own!
HOW TO MAKE AN EASY CHICKEN POT PIE
Full instructions are included in the recipe below, but here’s a quick overview:
Step One: First create a quick & easy roux. Saute your onion with some melted butter in a large deep skillet. After 3-4 minutes add minced garlic. Saute onion and garlic for another minute, then add your flour and stir until golden brown.
Step Two: Slowly add chicken broth & milk to flour mixture. Stir until well incorporated. Season with spices.
Step Three: Now that your roux is made, add frozen veggies and cooked chicken to skillet and stir until well combined. Simmer for 4-5 minutes.
Step Four: Now it’s time to transfer the mixture to a pie dish. You can either use a deep pie dish or a deep cake pan. Take 1 pie sheet and roll it out on the bottom of the pie dish to form a bottom crust (see detailed instructions below). Add your chicken & veggie mixture inside the pie dish. Roll 2nd pie sheet on top of the pot pie. Seal the edges. Add a few slits in the center for steam to escape.
Step Five: Make a quick egg wash and lightly brush on top of pie crust.
Step Six: Bake for 40-45 minutes. After cooking, allow the pie to cool for at least 15 minutes before serving. Enjoy!
LET’S TALK CRUST!
You can certainly make your own homemade pie crust, but for a quick & easy dinner meal the premade store bought pie crust works great. You can often find it in the refrigerated section by the butter or can biscuits. *If using frozen pie crust, be sure to follow the directions on the package to properly thaw.
I also prefer to have a bottom and top layer pie crust. Some people opt for just the top layer crust on their chicken pot pie. It’s totally up to you. I like having extra crust to eat with my pot pie plus it helps keep the filling together!
For the bottom layer, roll the pie crust with a rolling pin to stretch it out a bit before adding it to the pie dish. You want the edges to overlap so you can create a nice seal when you add the top crust layer.
Don’t forget to add a few cuts/slits on the top of your pie crust so some of the steam can escape as it cooks!
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