Chicken Pot Pie

This classic Chicken Pot Pie is creamy, comforting, and simple enough for a weeknight. Using cooked chicken and frozen vegetables keeps prep easy while still delivering from-scratch flavor.

👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 5 min🔥 Cook: 50 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●saucepan
●whisk

📝 Preparation Steps

Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.

In large saucepan, melt butter over medium heat. Add onion and cook until softened, about ⏱️ 2 minutes.

Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Don't skip this step or your filling may be bland.

Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.

Bake ⏱️ 20 minutes. Remove foil strips and bake 15 to ⏱️ 20 minutes longer, until crust is golden brown. Let stand ⏱️ 5 minutes before serving.

Nutrition Facts

calories

554 kcal

fat Content

31 g

serving Size

1 slice

fiber Content

4 g

sugar Content

2 g

sodium Content

683 mg

protein Content

25 g

cholesterol Content

55 mg

carbohydrate Content

44 g

saturated Fat Content

8 g

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