Chicken Pot Pie
Are you looking for a filling dish that you will taste with your soul? This simple Chicken Pot Pie recipe is the answer.
Chicken Pot Pie is one of my favorite meals to make when I’m craving something filling, hearty, and homestyle. It only takes 30 minutes of active work (give or take depending on what pie crust you use) then another 30 minutes to bake.
I cannot explain why, but eating this recipe makes me happy down to my bones. Perhaps because the dish comes out of the oven hotter than the sun (seriously, beware), but Chicken Pot Pie is one of my comfort meals.
This recipe is minorly adapted from Pillsbury’s Classic Chicken Pot Pie. The first noticeable difference is slightly increased amounts of some of the ingredients so that you end up with a fuller pie. Our family loves this recipe, so we want as much as we can fit into the pie plate! The second distinguishable difference is that my recipe also adds a few minutes of extra cooking time so I don’t need to thaw the frozen vegetables before cooking. Guess how many times I forgot to thaw the frozen veggies before making that recipe change?
Chicken Meat Pie
I am originally from Lancaster, Pennsylvania, and so are my parents. Like any region we have a few things that we might call a different name. To many people in my family, “pot pie” is more like a stew. And it is DELICIOUS just the same, but it’s not a pie. Since the stew-type dish is considered pot pie, it means that the meal described on this page is “meat pie.” Every time I tell my mom that we had chicken pot pie for dinner, she replies, “oh, you mean chicken meat pie.” (She’s the family’s reigning champ of making the stew-like pot pie.)
Call this dish whatever you want but know that it is quite tasty.
Recipe Overview
Melt butter in a pan and add onion to cook. Add flour, salt, and pepper, then add broth and milk and stir until thick and bubbly. Add frozen vegetables, then the shredded chicken. Put one layer of pie crust into a baking dish, transfer chicken mixture to the pie plate, then top with the second crust. Bake.
How to Freeze and Reheat
The “stuffing” is freezable! After cooking, allow it to cool (rather than putting it into the prepared pie plate), store in an airtight container, and freeze. Reheat in a saucepan until bubbly, then continue with the recipe as normal.
FAQs & Tips
Tip #1: Cut the pie to begin cooling, then serve.
This dish comes out of the oven piping hot, and it stays hot for quite some time. I recommend that after the dish is done baking, you cut and serve the pie immediately so that it can begin to cool before digging in.
Tip #2: Use an 8×8 casserole dish if you don’t have a 9″ pie plate.
Don’t have a 9″ pie plate? No worries. Use your 8″ square casserole dish instead. You may need to add a few minutes of baking time, but no other changes are needed.
Tip #3: Pie crust selection recommendations.
Want to save time? Use a pre-made pie crust. Want to enhance flavor? Use a freshly made pie crust. (I’m not saying that you have to whip up a crust from scratch. Use a boxed mix!)
Recipe Quick Stats
Cost:
Total Recipe Cost = $7.99 · $2.00 per serving
Nutrition:
Servings: 4
Calories: 612 kcal · Total Fat: 25.5 g · Sodium: 1549.5 mg · Total Carb: 61.3 g · Dietary Fiber: 3.6 g · Protein: 31.4 g
Listed values for cost and nutrition are estimates only. View how we calculate cost and nutritional data here. View our full cost and nutritional disclaimer here.
Chicken Pot Pie
Ingredients
- 2 tbsp Butter
- 1 medium White Onion, diced (~8 oz = 2 cups)
- ⅓ cup All Purpose Flour
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1¾ cups Chicken Broth (1 can)
- ⅔ cup Milk
- 3 cup Cooked, Shredded Chicken
- 2.5 cup Frozen Mixed Vegetables
- 2 (9") Pie Crusts
Instructions
- Preheat oven to 425 °F. Prepare pie crusts as directed on the box or per the scratch recipe.
- Melt butter in a pan over medium heat. Add onion and cook until softened. Add flour, salt, and pepper, then stir to mix. Add chicken broth and milk, then heat and stir until thick and bubbly. (Should take a few minutes.)
- Add frozen mixed vegetables; heat for 4-5 minutes, stirring occasionally. Add shredded chicken and heat for another 4-5 minutes, stirring occasionally and to ensure a the pan is well-mixed.
- Add pie crust to a 9" pie plate. Fill with the chicken mixture, then top with the second crust. Pinch edges closed and cut slits in the crust for steam to escape. Bake for 30 minutes.