Easy Chicken Pot Pie
A delightful chicken pot pie made effortlessly with leftover chicken, savory filling, and a buttery crust. Perfect for a warm and comforting meal any day of the week.
Equipment
- 9-inch pie dish
- Medium saucepan
Ingredients
For the Filling:
- ⅓ cup butter
- 2 ½ cups cooked, shredded chicken
- 2 cups thawed frozen mixed vegetables
- ⅓ cup chopped onion (or 1.5 tablespoons dried onion)
- ½ cup milk (2% works great)
- 1 ¾ cups chicken broth or stock
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon poultry seasoning
- ⅓ cup all-purpose flour
For the Crust:
- 1 box refrigerated pie crusts (14.1 ounces), softened to room temperature
Instructions
- Begin by preheating your oven to 425°F (220°C). Press one of the pie crusts into a 9-inch pie dish and set it aside.
For Filling:
- In a medium saucepan over medium heat, melt the butter. Add the chopped onion and sauté for around 2 minutes until it softens and releases its aroma.
- Stir in the flour, salt, pepper, and poultry seasoning. Keep stirring to create a nicely thickened mixture.
- Gradually add the milk and chicken broth while whisking to ensure a smooth consistency. Continue cooking and stirring until the sauce is thick and bubbling.
- Incorporate the shredded chicken and thawed mixed vegetables, ensuring everything is well combined.
- Transfer the warm filling into the prepared pie crust. Cover it with the second crust, pinching the edges to seal well, and create a few slits on top for steam to escape while baking.
- Bake for 30 to 40 minutes, or until the crust is golden brown. To prevent the edges from burning, cover them with strips of foil after the first 20 minutes.
- Allow the pie to rest for approximately 5 minutes before serving. This will help the filling set and make it easier to slice.