Simple Chicken Pot Pie

This homemade chicken pot pie features tender, shredded chicken and a medley of vegetables in a rich, creamy sauce, all encased in a flaky, golden-brown pastry crust. It’s the ultimate comfort food that’s perfect for using up leftover chicken and creating a cozy meal for the whole family.

Cuisine: American
Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Why You’ll Love Making It

Classic Comfort Food – A warm and hearty meal perfect for any time of year.
Beginner-Friendly – Simple ingredients and easy-to-follow steps make it great for home cooks.
Great Use of Leftovers – An excellent way to repurpose leftover chicken into a delicious meal.
Make-Ahead Friendly – You can prepare the filling in advance and assemble when ready to bake.
Flaky & Buttery Crust – The golden, crisp pastry perfectly complements the creamy filling.

Ingredients

For the Crust:

1 box refrigerated pie crusts (14.1 ounces) – Let come to room temperature for easier handling.

For the Filling:

⅓ cup butter – Adds richness to the sauce and helps sauté the onions.
⅓ cup chopped onion (or 1.5 tablespoons dried onion) – Fresh onions give the best flavor, but dried works in a pinch.
⅓ cup all-purpose flour – Helps thicken the sauce to the perfect consistency.
½ teaspoon salt – Enhances the flavors of the filling.
¼ teaspoon black pepper – Adds a subtle warmth to the dish.
1 teaspoon poultry seasoning – A blend of sage, thyme, and other herbs that complement the chicken.
1 ¾ cups chicken broth or stock – Homemade or low-sodium store-bought works best.
½ cup milk (2% recommended) – Contributes to the creamy texture; whole milk makes it richer.
2 ½ cups cooked, shredded chicken – Use rotisserie chicken or leftover roasted chicken.
2 cups frozen mixed vegetables, thawed – Peas, carrots, corn, and green beans work well.

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Instructions

Step 1: Prepare the Pie Crust

Preheat the oven to 425°F (218°C). Unroll one pie crust and press it into a 9-inch pie plate, making sure it covers the bottom and sides. Set aside.

Step 2: Make the Filling

In a medium saucepan over medium heat, melt the butter. Add the chopped onion and sauté for about 2 minutes, stirring frequently until soft and translucent.

Sprinkle in the flour, salt, pepper, and poultry seasoning, stirring constantly to form a thick paste. Cook for 1 minute to remove the raw flour taste.

Step 3: Create the Sauce

Gradually whisk in the chicken broth while stirring to prevent lumps. Add the milk and continue whisking until smooth. Let the mixture simmer for 2-3 minutes, until it thickens and coats the back of a spoon.

Step 4: Add the Chicken & Vegetables

Stir in the shredded chicken and thawed vegetables, ensuring everything is well coated in the creamy sauce. Remove from heat and allow the filling to cool slightly.

Step 5: Assemble the Pie

Pour the filling into the prepared pie crust. Place the second pie crust over the top and pinch the edges together to seal. Cut 4-5 small slits in the top crust to allow steam to escape.

Step 6: Bake the Pie

Bake for 30-40 minutes, or until the crust is golden brown and crisp. If the edges start browning too quickly, cover them with foil strips or a pie shield during the last 15-20 minutes of baking.

Step 7: Cool & Serve

Remove the pie from the oven and let it rest for 5-10 minutes before slicing. This allows the filling to set and makes it easier to serve.

FAQs

Can I use homemade pie crust?

Yes! A homemade crust adds extra flakiness and buttery flavor. Just make sure to chill the dough before rolling it out for easier handling.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F for about 15 minutes, or until warmed through.

Caaaats FTW!