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Easy Chicken Pot Pie Recipe You Must Try Now

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This easy Chicken Pot Pie recipe keeps it simple without sacrificing flavor. Enjoy a buttery, flaky crust filled with tender chicken and vegetables in creamy gravy. Perfect for quick chicken pot pie and easy dinner recipes.

Ingredients

Scale
  • 1 ½ lbs boneless skinless chicken breasts or thighs or 4 cups cooked and shredded chicken
  • 3 tablespoons butter
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 1 teaspoon minced garlic
  • 1 (10 oz) bag frozen peas and carrots
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup whole milk
  • 2 teaspoons fresh thyme
  • salt and pepper to taste
  • 2 sheets refrigerated pie crust
  • 1 egg beaten

Instructions

  1. Preheat the oven to 400°F and butter a 9 inch pie plate. Line the pie plate with one pie crust and set aside.
  2. In a large pot, add chicken and cover with water. Add salt and pepper and bring to a boil. Cook 20 minutes until chicken is shredded.
  3. Melt butter in a skillet and sauté onion and celery for 5 minutes until softened. Add garlic and sauté 1 minute.
  4. Sprinkle flour over vegetables and stir to create roux. Cook 2 to 3 minutes until fragrant.
  5. Slowly add broth and milk while stirring. Simmer until gravy thickens about 4 minutes.
  6. Add peas and carrots, thyme, and shredded chicken. Season with salt and pepper.
  7. Add chicken filling to pie crust. Cover with second crust and pinch edges to seal. Brush crust with beaten egg. Poke holes or slice x on top crust.
  8. Bake 30 to 40 minutes until crust is golden. Cover edges with foil if browning too fast.
  9. Let rest 10 minutes before serving.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/easy-chicken-pot-pie/