Chicken and Vegetable Pot Pie
This Chicken and Vegetable Pot Pie is a cozy classic! Tender chicken and colorful veggies in a creamy sauce, all wrapped in a flaky crust.
Servings: 4 servings
Ingredients
- 1 lb cooked chicken, shredded can use rotisserie chicken
- 1 cup frozen mixed vegetables a blend of peas, carrots, and corn
- 1 cup chicken broth homemade or store-bought
- 1/2 cup milk whole milk adds richness
- 1/4 cup butter for a creamy base
- 1/4 cup all-purpose flour to thicken filling
- 1 teaspoon dried thyme adds herbal note
- 1 teaspoon onion powder for extra flavor
- 1 teaspoon garlic powder because garlic makes everything better
- Salt and pepper to taste
- 1 package refrigerated pie crusts for a flaky crust
Instructions
- In a large skillet, melt the butter over medium heat. Once melted, add the flour and stir for about a minute to create a roux. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture is smooth and begins to thicken.
- Add the dried thyme, onion powder, garlic powder, salt, and pepper to the sauce. Stir well to combine the flavors.
- Fold in the shredded chicken and frozen mixed vegetables. Cook for an additional 5 minutes until everything is heated through. Remove from heat and let it cool slightly.
- Preheat your oven to 425°F (220°C). Roll out one pie crust and place it in the bottom of your pie dish. Pour the chicken and vegetable filling into the crust. Top with the second pie crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.
- Let the pot pie cool for about 10 minutes before slicing. Serve warm and enjoy!
Equipment
- Large Skillet
- Mixing spoon
- Pie Dish
- Oven
Notes
- Feel free to customize with your favorite vegetables.
- Let the roux cook slightly for deeper flavor.
- Allow the pot pie to rest after baking for the best slice.