Easy Chicken Pot Pie

If you want a simple recipe for classic comfort food, this easy chicken pot pie is for you. Make it any time you want a quick, hearty meal.

Course dinner, Main Course

Cuisine American

Keyword chicken, pot pie

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 478kcal

Preheat oven to 425°F.
Line a 9-inch pie plate with 1 layer of crust, trimming the excess around the edge if necessary. Set aside.
Melt the butter in a large saucepan or skillet over medium heat. Add the onions and cook until soft and translucent (about 1-2 minutes).
Remove from the heat and add the flour, salt, and pepper; stir well.
Add the chicken broth very slowly, stirring constantly until smooth; mix in the milk. Return to the stove and cook over medium heat until it boils; stirring constantly.
Reduce the heat and simmer for 1 minute longer while continuing to stir (mixture should be thick). Remove from the heat.
Mix in the vegetables and chopped chicken until well combined.
Pour the filling into the crust.
Before adding the top crust, cut slits in the dough for ventilation, then add that layer of the crust over the filling. Seal the edges of the crust by crimping with a fork or fold the top edges under the bottom crust and press them together to seal tightly. To prevent the edges of the crust from burning, cover only the edges with a ring of tin foil.
Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and let sit for 5 or 10 minutes to cool. Slice and serve.

If the edges of your pot pie aren’t browning enough due to the tinfoil, remove the tinfoil for the last 5-10 minutes of baking.
The butter mixture will be lumpy after adding the flour, but it will smooth out after adding the chicken broth and milk.
To save time, use frozen mixed veggies and warm them in the microwave.
Cut slits in the top of the pie crust to let steam escape.