Name: Chicken Pot Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked chicken, diced; 1 cup frozen peas and carrots; 1/2 cup frozen corn; 1/4 cup butter; 1/4 cup flour; 1 1/2 cups chicken broth; 1/2 cup milk; Salt and pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 pre-made pie crust (or 2 if top and bottom crust are desired)

This comforting and creamy chicken pot pie is the perfect meal for cozy nights. Packed with tender chicken, a medley of vegetables, and a buttery, flaky crust, it’s a dish that warms the soul and satisfies the taste buds.

Ingredients

2 cups cooked chicken, diced

1 cup frozen peas and carrots

1/2 cup frozen corn

1/4 cup butter

1/4 cup flour

1 1/2 cups chicken broth

1/2 cup milk

Salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 pre-made pie crust (or 2 if top and bottom crust are desired)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a medium saucepan, melt butter over medium heat.

Whisk in flour and cook for 1 minute, stirring constantly to create a roux.

Slowly add chicken broth and milk, whisking until smooth and thickened, about 3-4 minutes.

Stir in chicken, peas, carrots, corn, garlic powder, onion powder, salt, and pepper.

Pour the filling into a pie dish.

Place the pie crust on top of the dish, trimming the edges as necessary. Cut a few slits in the crust to allow steam to escape.

Bake for 30-35 minutes, or until the crust is golden brown.

Let cool for 5 minutes before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Variations

Vegetarian Version: For a vegetarian version, simply replace the chicken with more vegetables, like potatoes, mushrooms, or a combination of both.

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.

Cheesy: Stir in 1/2 cup of shredded cheese into the filling before pouring it into the pie crust for a cheesy twist.

Storage/Reheating

Storage: I store leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, I recommend placing the pie in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. If I’m in a hurry, I can microwave individual slices, but the crust won’t stay as crispy.

FAQs

Can I use a homemade pie crust instead of a pre-made one?

Yes, absolutely! If you prefer a homemade crust, it works just as well. Make sure to roll it out thin enough for both the bottom and top crusts.

Can I freeze this chicken pot pie?

Yes! I can freeze the assembled pie before baking. Just wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2-3 months. When ready to bake, let it thaw in the refrigerator overnight and then bake as usual.

Can I use different vegetables?

Yes, I can customize the veggies based on what I have on hand. Some great options are green beans, mushrooms, or even diced potatoes.

What kind of chicken should I use for this recipe?

I use cooked, shredded or diced chicken breast for this recipe, but leftover rotisserie chicken works great too. The more tender the chicken, the better the pie!

Can I make this recipe ahead of time?

Yes, I can prepare the pie the day before and refrigerate it until I’m ready to bake. It’s a great make-ahead option for busy days.

Conclusion

This chicken pot pie is a timeless comfort food that brings joy with every bite. Whether I’m serving it for a weeknight dinner or making it in advance for a special occasion, it’s always a hit. The creamy filling, combined with the buttery crust, is simply irresistible. I can’t wait for you to try it—this might just become your new go-to comfort food recipe!

Recipe:

Chicken Pot Pie

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Author: Sophia
Total Time: 50 minutes
Yield: 6 servings
Diet: Kosher

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