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A golden-crusted chicken pot pie fresh from the oven, showcasing its flaky pastry.

Proven way to grow a perfect Chicken Pot Pie in 4 steps.

This recipe outlines a proven method to create a perfect chicken pot pie in just four steps, focusing on flavor and simplicity. It yields a comforting and hearty dish ideal for family meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 lbs chicken breast cooked and shredded
  • 2 cups mixed vegetables frozen, thawed
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
For the crust
  • 2 pie crusts refrigerated, 9-inch
  • 1 egg beaten (for egg wash)

Equipment

  • large saucepan
  • whisk
  • 9-inch pie plate
  • oven

Method
 

Make the filling
  1. In a large saucepan, melt butter over medium heat, then whisk in flour and cook for 1 minute.
  2. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
  3. Stir in shredded chicken, mixed vegetables, salt, pepper, and thyme; remove from heat.
Assemble the pie
  1. Preheat oven to 400°F (200°C) and place one pie crust in a 9-inch pie plate.
  2. Pour the chicken and vegetable filling into the pie crust, spreading evenly.
  3. Cover with the second pie crust, crimp the edges to seal, and cut several slits in the top for venting.
Bake the pie
  1. Brush the top crust with the beaten egg wash.
  2. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and serve
  1. Let the chicken pot pie cool for at least 10-15 minutes before slicing and serving to allow the filling to set.

Notes

For extra flavor, consider adding a pinch of poultry seasoning to the filling. If desired, you can make your own pie crust from scratch for a truly homemade touch.