Easy Chicken Pot Pie
This chicken pot pie is made with cooked chicken, vegetables, and a creamy stovetop filling, then baked with refrigerated pie crust until golden.
Ingredients
- 3 cups cooked chicken diced or shredded
- 2 tablespoons butter
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 refrigerated pie crusts
Instructions
- Melt the butter in a skillet over medium heat. Add the onion, carrots, and celery and cook until softened.
- Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens.
- Add the chicken, salt, black pepper, and dried thyme and stir to combine.
- Transfer the filling to a pie dish lined with one pie crust. Top with the second crust, crimp the edges, and cut small vents in the top.
- Bake at 400°F for 35–40 minutes, until the crust is golden. Allow the pie to cool fully before slicing.
Notes
- Let the pie cool before slicing so the filling can set properly.
- If the crust starts to brown too quickly, loosely cover the top with foil near the end of baking.
- This recipe works well with leftover or rotisserie chicken and can be frozen before or after baking for later use.
Nutrition
Serving: 1Calories: 468kcalCarbohydrates: 38gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 67mgSodium: 1016mgPotassium: 367mgFiber: 3gSugar: 3gVitamin A: 3588IUVitamin C: 3mgCalcium: 63mgIron: 3mg
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