Chicken Pot Pie
A cozy chicken pot pie with a creamy filling of chicken and vegetables under a flaky, golden pie crust. The definitive comfort bake.
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Melt butter in a large skillet over medium heat. Cook onion until soft, about 4 minutes. Add mixed vegetables and cook 3 minutes.
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Stir in flour, salt, pepper, and poultry seasoning; cook 1 minute.
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Gradually whisk in chicken broth and milk. Cook, stirring, until the sauce thickens, about 5 minutes.
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Fold in the shredded chicken. Pour the filling into a baking dish.
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Place a pie crust over the top, crimp the edges, and cut a few slits to vent.
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Bake 30 to 35 minutes, until the crust is golden and the filling is bubbling.
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Cool 10 minutes before serving.
Nutrition
Per serving, estimated.
- Calories
- 460 kcal
- Protein
- 27g
- Carbs
- 34g
- Fat
- 24g
- Fiber
- 3g
Tips
- Let the filling cool slightly before topping so the crust stays flaky.
- Brush the crust with egg wash for a deeper golden color.
- Use a store-bought rotisserie chicken to save time.
Variations
- Add 1 cup sliced mushrooms to the vegetables.
- Swap milk for half-and-half for a richer sauce.
- Use puff pastry instead of pie crust for a lighter top.
Frequently Asked Questions
Assemble the filling and crust separately; refrigerate up to a day, then bake when ready.
Yes. Freeze the unbaked pie tightly wrapped for up to 3 months; bake from frozen, adding 15 minutes.
Cool the filling first and vent the crust so steam escapes while baking.
