Description
Chicken Pot Pie is comfort food at its best with tender chicken, vegetables, and gravy baked into a flaky crust. This easy chicken pot pie recipe is perfect for a quick family dinner or a lazy Chicken Pot Pie meal.
Ingredients
Scale
- 1 box refrigerated pie crusts at room temp 14.1 ounce
- 1/3 cup butter
- 1/3 cup chopped onion or 1.5 Tb dried onion
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 3/4 cup chicken broth or stock
- 1/2 cup milk I used 2%
- 2 1/2 cups cooked or shredded chicken
- 2 cups frozen mixed veggies thawed
Instructions
- Preheat the oven to 425° F.
- Press one pie crust into a 9 inch pie plate and set aside.
- Melt the butter in a medium saucepan over medium heat and cook the chopped onion until tender.
- Whisk in flour, salt, pepper, and poultry seasoning until thickened.
- Gradually stir in milk and chicken broth and cook until thick and bubbly.
- Stir in shredded chicken and mixed veggies then remove from heat.
- Pour mixture into prepared crust, top with second crust, seal edges, and cut slits in top.
- Bake 30 to 40 minutes, covering edges with foil for last 15 to 20 minutes to prevent burning.
- Let pie stand 5 minutes before slicing.
Notes
- A classic Pillsbury recipe Use shredded chicken Turkey or make it vegetarian by doubling the veggies A homemade pie dough can be used Store covered for 2-3 days in the fridge ⭐️ Final Step Please let me know how you liked this recipe by leaving a review and rating below Your feedback supports my small business and allows me to continue providing free high quality recipes For crisp tops, broil 2–3 minutes at the end
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Method: Baked
Nutrition
- Serving Size: 1g
- Calories: 576kcal
- Sugar: 1g
- Sodium: 889mg
- Fat: 33g
- Saturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 73mg