Classic Chicken Pot Pie (Print Version)

Tender chicken, veggies and creamy sauce tucked under a golden flaky crust. Perfect comfort food.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken, diced
02 - 1 cup mixed vegetables (carrots, peas, corn)
03 - 1/2 cup chicken broth
04 - 1/2 cup heavy cream
05 - 1/4 cup all-purpose flour
06 - 1 medium onion, diced
07 - Salt, to taste
08 - Black pepper, to taste

→ Crust

09 - 1 prepared pie crust

# Steps to Follow:

01 - In a large skillet over medium heat, sauté diced onion and mixed vegetables until softened, about 4-5 minutes.
02 - Stir in the flour and cook for 1-2 minutes. Gradually pour in the chicken broth and heavy cream, whisking constantly until a thick sauce forms.
03 - Fold in the diced chicken and season generously with salt and pepper. Remove from heat.
04 - Transfer the chicken mixture into a 9-inch pie dish. Place the prepared pie crust over the filling, trimming and crimping the edges to seal. Cut several small slits for steam to escape.
05 - Bake in a preheated oven at 400°F (204°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

# Additional Tips::

01 -
  • Uses everyday ingredients that are easy to find in your local grocery store
  • Perfect way to use up leftover rotisserie chicken
  • The creamy filling and buttery crust win over even picky eaters
  • Ready in about an hour for a meal that feels really special
02 -
  • High protein and packed with savory vegetables
  • Comfort food that works for both family dinners and casual gatherings
  • Great way to stretch leftover chicken into a totally new meal
03 -
  • Always pat your chicken and veggies dry before adding to the creamy sauce to avoid a watery filling
  • Vent the top crust well to keep steam moving out and maintain flakiness
  • Let the pie sit for at least fifteen minutes after baking so the sauce thickens for neater slicing
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