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Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

This homemade chicken pot pie has a creamy chicken and vegetable filling baked under a golden, flaky crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.