Step-by-Step Guide to the Ultimate Chicken Pot Pie
This easy chicken pot pie recipe is a delicious meal that will warm your heart and please your taste buds. With tender pieces of rotisserie chicken and a savory filling, it’s the perfect way to feed the whole family.
Equipment
- Large skillet
- Pie dish
- Whisk
- Mixing bowl
- Pie Crust Shield
Ingredients
Ingredients
Filling:
- 2 cups cooked chicken shredded or chopped
- 1 cup chicken broth
- 1 cup chopped onion
- 1 cup frozen mixed vegetables carrots, peas, corn
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp each garlic powder onion powder
- Salt and pepper to taste
Crust:
- 2 pie crusts store-bought or homemade
- 1 egg for egg wash
Instructions
Instructions
Make the Filling:
- Sauté onion in melted butter (3-4 mins). Stir in flour, cook 1 min. Gradually whisk in broth and cream; cook until thickened (5 mins). Add seasonings, chicken, and vegetables. Remove from heat.
Prepare the Crust:
- Preheat oven to 425°F (220°C). Roll out pie crust and line the pie dish.
Assemble:
- Pour filling into crust, cover with top crust, seal edges, and cut slits for steam.
Bake:
- Brush crust with beaten egg. Bake 30-35 mins until golden brown.
Cool and Serve:
- Let the pie rest for 10-15 mins before slicing.
Notes
- Make-Ahead Tip: The filling can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator and assemble the pie just before baking.
- Customizations: Feel free to swap the frozen mixed vegetables with your favorite fresh or canned veggies, such as green beans or mushrooms.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and use a gluten-free pie crust.
- Storage: Leftover pie can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
- Freezing Option: Freeze the assembled, unbaked pie for up to 3 months. Bake from frozen, adding an extra 15-20 minutes to the bake time.