Homemade (but easy!) Chicken Pot Pie
Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. This homemade, easy chicken pot pie recipe is a great way to use up leftover chicken, too!
Ingredients
- 1 box refrigerated pie crusts (at room temp)
- ⅓ cup butter
- ⅓ cup chopped onion (or 1.5 Tb dried onion)
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¾ cup chicken broth/stock
- ½ cup milk (I used 2%)
- 2 ½ cups cooked, shredded chicken
- 2 cups frozen mixed veggies (thawed)
Directions
- 1
Cook and shred your chicken.
- 2
Preheat the oven to 425° F. Press one of the pie crusts into a 9" pie plate and set aside.
- 3
In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they're tender.
- 4
Whisk in the flour and salt and pepper. It will get thick.
- 5
Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
- 6
Stir in the shredded chicken and mixed veggies then remove from the heat.
- 7
Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
- 8
Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
- 9
Let the pie stand for about 5 minutes before slicing it.