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Delicious Chicken Pot Pie

A creamy and flavorful chicken pot pie that combines tender chicken, vibrant veggies, and a luscious gravy, all enveloped in a flaky, golden crust.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced potatoes
  • ½ cup onion, chopped
For the sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Crust
  • 1 piece refrigerated pie crust (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, melt the butter over medium heat. Add onions, carrots, and potatoes. Cook, stirring occasionally, until tender—about 5-7 minutes.
  3. Sprinkle the flour over the veggies and stir to coat. Gradually add chicken broth and milk, stirring continuously. Cook until the mixture thickens—about 3-4 minutes.
  4. Add shredded chicken, peas, garlic powder, thyme, salt, and pepper. Mix well until everything is combined and heated through.
  5. Roll out the pie crust and fit it into a 9-inch pie dish. Pour the chicken mixture into the crust. Place the second crust over the filling and cut slits in the top for ventilation.
Baking
  1. Bake in the preheated oven for 30 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Notes

Feel free to mix and match your veggies based on your preference—broccoli, green beans, or bell peppers make excellent additions! This is a fantastic way to use up leftover rotisserie chicken. To ensure a crispy crust, pre-bake it for 5-7 minutes before adding your filling. Serve with a crisp green salad, buttered corn, or roasted veggies for a balanced meal.