Description
Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. This homemade, easy chicken pot pie recipe is a great way to use up leftover chicken, too!
Ingredients
- 1 box refrigerated pie crusts at room temp (14.1 ounce)
- ⅓ cup butter
- ⅓ cup chopped onion or 1.5 Tb dried onion
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon poultry seasoning
- 1 ¾ cup chicken broth/stock
- ½ cup milk I used 2%
- 2 ½ cups cooked, shredded chicken
- 2 cups frozen mixed veggies thawed
Instructions
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Cook and shred your chicken.
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Preheat the oven to 425° F. Press one of the pie crusts into a 9″ pie plate and set aside.1 box refrigerated pie crusts
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In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they’re tender.⅓ cup butter,⅓ cup chopped onion
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Whisk in the flour and salt, pepper, & poultry seasoning. It will get thick.⅓ cup flour,½ teaspoon salt,¼ teaspoon pepper,1 teaspoon poultry seasoning
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Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.½ cup milk,1 ¾ cup chicken broth/stock
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Stir in the shredded chicken and mixed veggies then remove from the heat.2 ½ cups cooked, shredded chicken,2 cups frozen mixed veggies
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Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
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Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
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Let the pie stand for about 5 minutes before slicing it.
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.
- Prep Time: 25 mins
- Cook Time: 40 mins
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