Lizz's Easy Chicken Pot Pie

Warm, comforting, and bursting with flavor, Lizz's Easy Chicken Pot Pie is the ultimate homemade dinner that delivers all the coziness of a classic family meal without the hassle. This recipe features tender shredded chicken, a medley of vibrant frozen vegetables, and a creamy, savory filling seasoned with garlic, thyme, and black pepper—all wrapped in a golden, flaky pie crust. With just 20 minutes of prep, this pot pie is perfect for busy weeknights or a simple, crowd-pleasing dish for Sunday dinner. The use of refrigerated pie crusts ensures minimal effort while achieving that bakery-style finish, complete with a glossy egg wash. Serve it fresh from the oven, and watch as it becomes a beloved staple at your table. Perfect for satisfying cravings and impressing guests alike!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 cups frozen mixed vegetables (peas, carrots, green beans, and corn)
• 1 tablespoon unsalted butter
• 0.5 cup yellow onion, finely chopped
• 1 third cup all-purpose flour
• 1.5 cups chicken broth
• 0.5 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• 2 pieces refrigerated pie crusts
• 1 piece egg, lightly beaten (for egg wash)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 3

Sprinkle in the flour and whisk continuously for 1-2 minutes to create a roux.

Step 4

Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 4-5 minutes.

Step 5

Stir in the salt, black pepper, garlic powder, and dried thyme.

Step 6

Add the cooked chicken and frozen mixed vegetables to the skillet. Stir well to coat everything in the creamy sauce, then remove from heat.

Step 7

Unroll one of the pie crusts and press it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.

Step 8

Pour the chicken and vegetable filling into the pie crust, spreading it out evenly.

Step 9

Unroll the second pie crust and place it over the top of the filling. Pinch the edges of the top and bottom crusts together to seal, then trim any excess dough.

Step 10

Cut a few small slits in the top crust to allow steam to escape during baking.

Step 11

Brush the top crust with the beaten egg to give it a golden, glossy finish.

Step 12

Place the pie dish on a baking sheet to catch any spills, then transfer it to the preheated oven.

Step 13

Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Step 14

Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy your Lizz's Easy Chicken Pot Pie warm!

Nutrition Facts

Serving size	(1491.5g)

Amount per serving	% Daily Value*
Calories	1460.6

Total Fat 35.7g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 451.2mg	0%
Sodium 3714.9mg	0%
Total Carbohydrate 100.2g	0%
Dietary Fiber 16.9g	0%
Total Sugars 27.9g
Protein 168.7g	0%

Vitamin D 53.7IU	0%
Calcium 355.5mg	0%
Iron 12.5mg	0%
Potassium 2692.0mg	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: 23.0%

Protein: 48.3%

Carbs: 28.7%