Classic 4-Step Chicken Pot Pie
This classic chicken pot pie recipe features a creamy chicken and vegetable filling baked inside a flaky pastry crust for a comforting and satisfying meal.
Equipment
- Large pot or Dutch oven
- Whisk
- 9-inch pie plate
- Aluminum foil (optional)
Ingredients
Main Ingredients
- 2 cups Pre-cooked Chicken shredded or diced
- 1 Frozen Mixed Vegetables (10 oz) bag
- 1/2 cup Butter (1 stick)
- 1/2 cup All-purpose Flour
- 2 cups Chicken Broth
- 1 cup Milk
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper or to taste
- 2 Puff Pastry or Refrigerated Pie Crusts sheets/crusts, thawed
Instructions
Instructions
- Melt butter in a large pot over medium heat, then whisk in flour to form a roux and cook for 1-2 minutes.
- Gradually whisk in chicken broth and milk until smooth, then simmer until the sauce thickens.
- Stir in the cooked chicken, frozen mixed vegetables, salt, and pepper, then remove from heat.
- Preheat oven to 400°F (200°C) and place one pie crust or puff pastry sheet into a 9-inch pie plate.
- Pour the chicken and vegetable filling into the crust.
- Place the second pie crust or puff pastry over the filling, crimp the edges to seal, and cut small slits in the top.
- Bake for 30-35 minutes until golden brown and bubbly; if browning too quickly, tent loosely with foil.
- Let the pie rest for 10-15 minutes before slicing and serving.
Notes
For extra flavor, you can sauté some onions and garlic before adding the flour to the roux.