Homemade Chicken Pot Pie

This homemade chicken pot pie has a creamy chicken and vegetable filling baked under a golden, flaky crust.

Refrigerated pie crust and cooked chicken keep the prep short, while the from-scratch filling makes it taste homemade.

How to Make It

1. Heat the oven to 425°F. Press one pie crust into a 9 inch pie dish.
2. Melt the butter in a saucepan over medium heat. Cook the onion for 2 minutes, then stir in the flour, salt and pepper for 1 minute.
3. Slowly whisk in the broth and milk and cook, stirring, until thick and bubbly. Stir in the chicken and vegetables.
4. Pour the filling into the crust, cover with the second crust, seal the edges and cut a few slits in the top. Brush with the beaten egg.
5. Bake for 30 to 35 minutes until golden brown. Rest for 10 minutes before serving.

Pro Tips

• Cover the crust edges with foil if they brown too quickly.
• Letting the pie rest helps the filling set so slices hold their shape.

Storage

Refrigerate covered for up to 3 days. Reheat in a 350°F oven so the crust stays crisp.

Homemade Chicken Pot Pie

This homemade chicken pot pie has a creamy chicken and vegetable filling baked under a golden, flaky crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 refrigerated pie crusts
• 0.33 cup butter
• 0.33 cup yellow onion diced
• 0.33 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.75 cups chicken broth
• 0.5 cup milk
• 3 cups cooked chicken shredded or cubed
• 2 cups frozen mixed vegetables thawed
• 1 large egg beaten, for brushing

Method

 

1. Heat the oven to 425°F. Press one pie crust into a 9 inch pie dish.
2. Melt the butter in a saucepan over medium heat. Cook the onion for 2 minutes, then stir in the flour, salt and pepper for 1 minute.
3. Slowly whisk in the broth and milk and cook, stirring, until thick and bubbly. Stir in the chicken and vegetables.
4. Pour the filling into the crust, cover with the second crust, seal the edges and cut a few slits in the top. Brush with the beaten egg.
5. Bake for 30 to 35 minutes until golden brown. Rest for 10 minutes before serving.

Notes

Cover the crust edges with foil if they brown too quickly.

Letting the pie rest helps the filling set so slices hold their shape.