Easy and Tasty Chicken Pot Pie

Warm, comforting, and perfect for any occasion, this Easy and Tasty Chicken Pot Pie is the ultimate homemade comfort food made simple. Featuring tender shredded chicken, a medley of vibrant mixed vegetables, and a rich, creamy sauce seasoned with thyme, this recipe is nestled between flaky, golden pie crusts for a classic, heartwarming meal. With just 20 minutes of prep and the convenience of store-bought pie crust and frozen vegetables, this dish is a time-saving crowd-pleaser that doesn’t compromise on flavor. Ideal for weeknight dinners or cozy family gatherings, this recipe serves up to six and pairs beautifully with a fresh green salad. Master the art of a homemade chicken pot pie without the fuss!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
• 4 tablespoons unsalted butter
• 1 piece yellow onion, diced
• 0.3333 cup all-purpose flour
• 1.5 cups chicken broth
• 0.6667 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 sheets store-bought or homemade pie crust
• 1 piece egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a medium saucepan, bring water to a boil and cook the chicken breasts for 15-20 minutes or until fully cooked. Remove the chicken, let it cool slightly, and shred into bite-sized pieces.

Step 3

Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

Slowly pour in the chicken broth, followed by the milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 5-7 minutes.

Step 6

Add the shredded chicken, frozen vegetables, salt, pepper, and dried thyme to the skillet. Stir to combine and cook for another 2-3 minutes. Remove from heat and set aside.

Step 7

Roll out one sheet of pie crust and fit it into a 9-inch pie dish, trimming any excess dough.

Step 8

Pour the chicken and vegetable mixture into the pie shell, spreading it out evenly.

Step 9

Place the second sheet of pie crust over the filling. Trim and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape.

Step 10

Brush the top crust with the beaten egg for a golden finish.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Let the pie cool for 5-10 minutes before serving. Enjoy your homemade chicken pot pie!

Nutrition Facts

Serving size	(2104.4g)

Amount per serving	% Daily Value*
Calories	4225.0

Total Fat 212.5g	0%
Saturated Fat 75.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 625.3mg	0%
Sodium 3658.7mg	0%
Total Carbohydrate 406.5g	0%
Dietary Fiber 26.1g	0%
Total Sugars 47.0g
Protein 170.2g	0%

Vitamin D 116.1IU	0%
Calcium 491.7mg	0%
Iron 22.8mg	0%
Potassium 2851.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 16.1%

Carbs: 38.5%