Description
This easy Chicken Pot Pie recipe keeps it simple without sacrificing flavor. Enjoy a buttery, flaky crust filled with tender chicken and vegetables in creamy gravy. Perfect for quick chicken pot pie and easy dinner recipes.
Ingredients
Scale
- 1 ½ lbs boneless skinless chicken breasts or thighs or 4 cups cooked and shredded chicken
- 3 tablespoons butter
- 1 small yellow onion diced
- 2 stalks celery diced
- 1 teaspoon minced garlic
- 1 (10 oz) bag frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 teaspoons fresh thyme
- salt and pepper to taste
- 2 sheets refrigerated pie crust
- 1 egg beaten
Instructions
- Preheat the oven to 400°F and butter a 9 inch pie plate. Line the pie plate with one pie crust and set aside.
- In a large pot, add chicken and cover with water. Add salt and pepper and bring to a boil. Cook 20 minutes until chicken is shredded.
- Melt butter in a skillet and sauté onion and celery for 5 minutes until softened. Add garlic and sauté 1 minute.
- Sprinkle flour over vegetables and stir to create roux. Cook 2 to 3 minutes until fragrant.
- Slowly add broth and milk while stirring. Simmer until gravy thickens about 4 minutes.
- Add peas and carrots, thyme, and shredded chicken. Season with salt and pepper.
- Add chicken filling to pie crust. Cover with second crust and pinch edges to seal. Brush crust with beaten egg. Poke holes or slice x on top crust.
- Bake 30 to 40 minutes until crust is golden. Cover edges with foil if browning too fast.
- Let rest 10 minutes before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 351kcal
- Sugar: 4g
- Sodium: 526mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 1g + 4g
- Trans Fat: 0.4g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 181mg