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 come to expect from a great pot pie.
Servings 6
Ingredients
- 14.1 ounces pre-made pie crusts, thawed to room temperature 1 package of 2- count pie crust
- ⅓ cup butter
- ½ cup yellow onion chopped
- ⅓ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1¾ cups chicken broth
- ½ cup milk
- 2½ cups shredded chicken breast cooked
- 2½ cups mixed frozen vegetables thawed and water drained
- 1 cup shredded cheddar cheese
Instructions
- First, form your bottom pie crust into a standard 9-inch pie pan.
- 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.
- 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.
- 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.