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Easy Chicken Pot Pie

This easy chicken pot pie recipe features a creamy, flavorful filling packed with chicken and vegetables, topped with a golden, flaky crust. It's simple to make and perfect for a cozy weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For The Filling
  • 2 tablespoons of butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 2 tablespoons of all purpose flour
  • 1 cup of chicken broth
  • 1 cup of milk whole milk preferred
  • 2 cups of cooked chicken shredded or cubed
  • 1 cup of frozen peas and carrots
  • Salt and pepper to taste
For The Crust
  • 1 ready made pie crust top only
  • 1 egg beaten for brushing

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter over medium heat in a large skillet. Add diced onion and cook until soft, about 5 minutes.
  3. Add minced garlic and cook for 1 minute more.
  4. Sprinkle the flour over the onions and garlic. Stir and cook to eliminate the raw flour taste, about 2 minutes.
  5. Slowly pour in the chicken broth while stirring to avoid lumps. Continue stirring until smooth.
  6. Add the milk and stir continuously until the mixture thickens, about 3–5 minutes.
  7. Stir in the cooked chicken and frozen peas and carrots. Season with salt and pepper to taste.
  8. Transfer the filling to a greased 9-inch pie dish or baking dish.
  9. Unroll the pie crust and place it over the filling. Trim the edges and press the crust gently onto the dish rim.
  10. Cut a few slits in the crust to allow steam to escape.
  11. Brush the crust with the beaten egg for a shiny, golden finish.
  12. Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
  13. Remove from the oven and allow to cool for at least 10 minutes before serving.

Notes

Use leftover or rotisserie chicken to save time. Frozen mixed vegetables can be used instead of peas and carrots. For a thicker filling, ensure the roux and milk mixture is adequately simmered before adding chicken and veggies.