Chicken Pot Pie

A flaky, golden-brown pie shell filled with a creamy mixture of shredded chicken, tender vegetables, and cheddar cheese makes Chicken Pot Pie the perfect all-in-one meal idea. Made with frozen vegetables and pre-made pie crusts, this easy chicken recipe is simple to execute but still full of all the traditional flavors you expect from a great pot pie.

Yummy. There’s is nothing quite like a good chicken pot pie! Like beef is to lasagna, chicken is to pot pie. And this savory chicken pot pie is comfort food at its finest with its hot, homemade chicken pot pie filling and delicious pie crust. Our family loved this famous chicken dish and its subtle flavors!

Chicken Pot Pie with Frozen Vegetables

This classic chicken pot pie is made in a standard 9-inch glass pie plate. Simply make the white sauce of onions, butter, and broth with seasonings, then add the shredded chicken, cheese, and veggies, and bake! Enjoy this traditional family meal!

Ingredients

• 1 box(14.1 oz) refrigerated pie crusts(2-count), thawed to room temperature for at least 15 minutes
  • *Tip* Some people argue that Pillsbury Pie Crusts are the best when it comes to pre-made pie crusts because of their buttery flavor and flaky crust however, I have used generic and Pillsbury interchangeably.
• 1/3 cup butter
• 1/2 cup chopped yellow onion
• 1/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 2 1/2 cups cooked shredded chicken breast
  • Every 6 months or so, I cook chicken breast in the crockpot, shred it, and bag it in 2-2 1/2 cup sizes for easy shredded chicken that’s perfect in pot pies, casseroles, Mexican dishes, and dips.
  • For an even easier meal, you can use canned chicken. Make sure to drain off the juice.
• 2 1/2 cups frozen mixed vegetables, thawed with water drained
  • If your family doesn’t like frozen vegetables, you can use canned. Drain off the juice first and give them a light chop before adding them to the filling.
  • Also, feel free to add any favorite fresh veggies as long as the total total is 2 1/2 cups.
• 1 cup shredded cheddar cheese

Directions

First, form your bottom pie crust into a standard 9-inch pie pan. *A deep pie pan like mine pictured works just as well. The chicken pot pie will just sit into the pan instead of the filling going completely to the top.

Next, in a 3 quart or larger saucepan, melt your butter over medium heat. Add the onions and cook them for about 2 minutes until wilted. Stir frequently. Stir in the flour, salt, and pepper. Then, while still cooking, gradually stir in the milk and chicken broth stirring continually until the sauce thickens and is bubbling.

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Add in the chicken and thawed frozen vegetables. Fold in the shredded cheddar cheese. Then evenly spoon the filling into the bottom pie crust. Top the pie with the second crust and seal the edge with a fork or flute the edge. Cut several slits for venting on the top.

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Bake in a preheated 425°F oven for 30-40 minutes until the crust is golden brown and done. Optional* During the last 15 minutes, cover the edges with foil strips to prevent excessive browning. Let the pot pie cool for at least 10 minutes before serving. *We let it sit for 15-20 minutes until just warm so it doesn’t burn the kids’ mouths.

This easy chicken pot pie is a great main dish for dinner parties and holiday gatherings. Serve chicken pot pie with a simple salad, roasted veggies, potatoes, fresh fruit, or a breadbasket for the perfect meal.

More Great Meal Ideas

Want more chicken goodness? Try out this Italian Chicken, Green Beans, and Potatoes recipe. It’s full of baked chicken and veggies with an Italian seasoning sprinkled on top.

This Sloppy Joe Tater Tot Casserole is an easy way to use up any extra vegetables and sloppy joe. It’s the perfect meal for a busy night! Another great one-dish meal is this Ground Beef and Potato Casserole.

Lastly, try to check out our juicy Sheet Pan Hamburgers and tasty Oven Roasted Diced Potatoes. They would make a perfect meal together!