This Easy Chicken Pot Pie is a comforting dish that brings warmth and satisfaction to your table. The combination of tender chicken, fresh vegetables, and flaky pie crust makes it a delightful meal that the whole family will enjoy. Perfect for any day of the week or as a special treat on colder nights, this recipe is a classic that never disappoints.
Why Make This Recipe
Chicken pot pie is not just delicious; it is also a great way to use leftover chicken. This dish is simple and quick to prepare, making it ideal for busy weeknights. With just a few basic ingredients, you can create a hearty meal that is both filling and flavorful. Plus, it can be easily customized to include your favorite vegetables or seasonings!
How to Make Easy Chicken Pot Pie
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cups chicken broth
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 pie crust (store-bought or homemade)
Directions:
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the diced onions and celery; sauté until soft.
- Stir in the flour and cook for 1-2 minutes. Gradually add the chicken broth and milk, stirring constantly until thickened.
- Stir in the shredded chicken, mixed vegetables, salt, pepper, and thyme.
- Pour the filling into a pie crust in a pie dish. Cover with the top crust, seal the edges, and cut slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.
How to Serve Easy Chicken Pot Pie
You can serve chicken pot pie right in the pie dish for a family-style meal. Slice it into wedges and place on individual plates. It pairs well with a simple side salad or some crusty bread to soak up the delicious filling.
How to Store Easy Chicken Pot Pie
To store leftovers, let the pie cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to three days. If you want to freeze it, wrap individual slices tightly in plastic wrap and foil, and it can last for up to two months.
Tips to Make Easy Chicken Pot Pie
- Use leftover rotisserie chicken for extra flavor and ease.
- Feel free to experiment with different vegetables like broccoli or green beans.
- Brush the top crust with an egg wash before baking for a nice golden finish.
Variation
You can make a vegetarian version by replacing the chicken with chickpeas or mushrooms. Use vegetable broth instead of chicken broth and add your favorite vegetables for a hearty meat-free dish.
FAQs
Q: Can I make this pot pie ahead of time?
A: Yes! You can prepare the filling and assemble the pie a day ahead. Just cover it and refrigerate until you’re ready to bake.
Q: Can I use homemade pie crust?
A: Absolutely! If you prefer homemade pie crust, it can add a personal touch to your dish.
Q: What can I serve with chicken pot pie?
A: Besides a salad, you can serve it with mashed potatoes or steamed green beans for a complete meal.
Easy Chicken Pot Pie
Ingredients
Filling ingredients
- 2 cups cooked chicken, shredded Best to use leftover chicken.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Can use any mix of frozen vegetables.
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/3 cup butter For sautéing the vegetables.
- 1/3 cup flour For thickening the filling.
- 1 1/2 cups chicken broth Can be substituted with vegetable broth for a vegetarian version.
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 pie crust store-bought or homemade Top crust.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a saucepan, melt the butter over medium heat. Add the diced onions and celery; sauté until soft.
- Stir in the flour and cook for 1-2 minutes. Gradually add the chicken broth and milk, stirring constantly until thickened.
- Stir in the shredded chicken, mixed vegetables, salt, pepper, and thyme.
- Pour the filling into a pie crust in a pie dish. Cover with the top crust, seal the edges, and cut slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.