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Homemade Chicken Pot Pie

A classic comfort food dish made with tender diced chicken, mixed vegetables, and a creamy savory sauce baked inside a flaky pie crust. Perfect for family dinners or special gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1.5 cups cooked chicken, diced Use rotisserie chicken for quicker preparation.
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1.5 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 pre-made flaky pie crust Brush with egg wash for a shiny finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour, stirring continuously for about 1 minute until well combined and bubbly.
  3. Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook, stirring frequently, until the mixture thickens, about 3 to 5 minutes.
  4. Stir in the diced chicken, mixed vegetables, salt, pepper, onion powder, and garlic powder. Heat through for an additional 2 to 3 minutes.
  5. On a floured surface, roll out the pie crust and place it into a greased pie dish. Pour the chicken mixture into the crust, spreading it evenly.
  6. Cover the filling with the second pie crust, sealing the edges and cutting slits into the top to allow steam to escape.
Baking
  1. Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown.
  2. Let the pie cool for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best crispy crust texture.