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Easy Chicken Pot Pie Recipe

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4.1 from 11 reviews

This easy chicken pot pie recipe is a comforting classic, filled with tender chicken, hearty vegetables, and a creamy homemade gravy, all encased in a flaky double pie crust. Perfect for a family dinner, it combines simple ingredients and straightforward steps to create a deliciously satisfying meal.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 cup peeled potatoes, cut in bite-size chunks
  • 3/4 cup carrots, peeled and sliced
  • 1/3 cup diced onion
  • 3/4 cup frozen peas
  • 1/4 cup frozen corn

Gravy and Filling

  • 1/2 cup butter (1 stick)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 1/2 cups chicken broth or stock
  • 3/4 cup milk (or half and half or heavy cream)
  • 2 cups cubed cooked chicken

Pie Crust and Topping

  • 1 package refrigerated double pie crust (or homemade pie crust)
  • 1 egg (for egg wash)

Instructions

  1. Cook the Vegetables: Place peeled potatoes and sliced carrots into a large pot and cover with water. Bring to a boil over high heat and cook for several minutes until vegetables are tender when pierced with a fork, ensuring not to overcook. Drain the water and set the vegetables aside.
  2. Prepare the Gravy: In a separate large pot or skillet over medium heat, melt the butter and add the diced onions. Cook while stirring frequently until onions soften. Stir in the flour, salt, thyme, and pepper to make a roux, mixing thoroughly.
  3. Add Liquids to Thicken: Gradually whisk in the chicken broth and milk (or heavy cream). Continue stirring until the mixture thickens into a creamy gravy.
  4. Combine Filling Ingredients: Add the cooked chicken, frozen peas, frozen corn, and the cooked potatoes and carrots into the gravy. Stir well to evenly combine all ingredients.
  5. Assemble the Pie: Line a pie dish with one of the uncooked pastry crusts. Pour the chicken and vegetable mixture into the crust. Cover with the second pie crust, allowing it to overlap the edges of the bottom crust. Pinch the edges together and flute the seams to seal the pie.
  6. Apply Egg Wash and Vent: Beat the egg in a small bowl and brush it generously over the top crust. Use a sharp knife to cut several slits into the top crust to allow steam to escape during baking.
  7. Bake: Place the pie in a preheated oven at 425ºF (220ºC) and bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbling.
  8. Cool and Serve: Let the pie cool for about 10 minutes before slicing and serving. Enjoy your comforting chicken pot pie!

Notes

  • For a richer gravy, use half and half or heavy cream instead of milk.
  • Ensure the vegetables are tender but not mushy to maintain texture.
  • You can substitute frozen mixed vegetables if preferred.
  • Use leftover cooked chicken or rotisserie chicken to save time.
  • Allowing the pie to cool slightly helps the filling to set and makes it easier to slice.
  • Brush the edges of the bottom crust with water before placing the top crust to ensure a better seal if desired.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/easy-chicken-pot-pie-recipe/