Easy Chicken Pot Pie
This chicken pot pie checks all the boxes for comfort food. Between the crisp crust and the flavorful chicken and veggie filling, it’s a classic dish that deserves a permanent spot in your recipe collection.
Ingredients
- 1 cup peeled potatoes cut in bite-size chunks
- 3/4 cup carrots peeled and sliced
- 1/2 cup butter (1 stick)
- 1/3 cup diced onion
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoons pepper
- 1 1/2 cups chicken broth or stock
- 3/4 cup milk
- 2 cups cubed cooked chicken
- 3/4 cup frozen peas
- 1/4 cup frozen corn
- 1 package refrigerated double pie crust (or your favorite homemade recipe)
- 1 egg for an egg wash over the crust
Instructions
- Put the 1 cup peeled potatoes and 3/4 cup carrots in a large pot, and cover it with water. Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook. Drain water and set potatoes and carrots aside.
- While the veggies are cooking (or after the veggies cook), in a separate large pot or skillet, combine the 1/2 cup butter (1 stick) and 1/3 cup diced onion over medium heat, while the butter melts, stir often, cooking the onions. When onions are soft, add the 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon dried thyme and 1/4 teaspoons pepper; mix well.
- Slowly whisk in the 1 1/2 cups chicken broth or stock and 3/4 cup milk (half and half or heavy cream works too). Stir until the gravy has thickened.
- Add the 2 cups cubed cooked chicken, 3/4 cup frozen peas, 1/4 cup frozen corn, and cooked potatoes and carrots to the gravy and stir to combine.
- Prepare the pie dish by lining it with an uncooked pastry crust. Pour the chicken and vegetable mixture into the pie shell. Cover with the top pie crust, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.
- Crack an egg into a small bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam. Bake in a preheated oven at 425ºF for 35-40 minutes. Let cool for about 10 minutes before digging in. Enjoy!
Video
Notes
- Make ahead. You can prepare the pie filling up to about one day in advance. Once the filling has completely cooled, cover and chill in the refrigerator. When you're ready to bake the pot pie, pour the filling into the crust, add the top crust and bake as directed.
- Chicken pot pie can be prepared and frozen before baking. Sometimes I double the recipe and freeze one pie for an easy dinner option for another day. In my opinion, it works best to freeze unbaked chicken pot pies because the crust will bake up crisp and flaky, whereas a baked pie that has been frozen may result in a soggy crust. A prepared frozen pot pie will keep well in the freezer up to about one month.
- To bake from frozen, don't worry about thawing the pie first. Brush the top with an egg wash and bake at 375ºF until browned and bubbly, about 80-90 minutes. If you notice the crust starting to brown too much, loosely cover with foil or use a pie shield.
- Storing leftovers. Place any leftover chicken pot pie in an airtight storage container in the refrigerator for up to about 5 days.
- To reheat. Pop individual servings in the microwave and cook for 30 second intervals until it’s warm. You can also place the casserole dish in the oven at 350ºF. If using the oven, loosely cover with foil and place the dish on the center rack for 15 to 25 minutes, until warmed through (the larger the serving, the longer the cook time).
- Freezing. Place leftovers in an airtight freezer-safe storage container or a freezer-safe baggie in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 37g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 631mg | Potassium: 384mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2471IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 2mg