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A golden-crusted chicken pot pie fresh from the oven, served in a rustic dish.

Best way to grow a classic Chicken Pot Pie

This classic chicken pot pie recipe features a creamy filling of chicken and vegetables baked under a flaky pie crust. It's a comforting and hearty meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1/2 cup butter
  • 1/2 cup onion, chopped
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Crust
  • 2 sheets refrigerated pie crusts

Equipment

  • large saucepan
  • whisk
  • 9-inch pie dish

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
Making the Filling
  1. In a large saucepan, melt butter over medium heat. Sauté the chopped onion until softened, about 5 minutes.
  2. Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and milk until the mixture is smooth and thickened.
  3. Add the shredded chicken, mixed vegetables, salt, and pepper to the saucepan, mixing well to combine.
Assembling the Pie
  1. Line a 9-inch pie dish with one pie crust. Pour the chicken and vegetable filling into the crust.
  2. Place the second pie crust over the filling. Trim and crimp the edges to seal, then cut several slits in the top crust to allow steam to escape.
Baking
  1. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool for 10 minutes before serving.

Notes

For extra flavor, consider adding a pinch of dried thyme or poultry seasoning to the filling. You can also make individual pot pies using ramekins for a personalized touch.