Are you craving a mouthwatering, soul-warming dish that combines tender chicken, creamy sauce, and a perfectly flaky crust? Look no further! This Easy and Delicious Chicken Pot Pie is about to become your new favorite weeknight dinner that will have your family begging for seconds. Imagine cutting through a golden-brown crust to reveal a steaming, luxurious filling packed with succulent chicken and colorful vegetables – pure culinary magic that's surprisingly simple to create!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pie crust
Instructions
- Preheat the oven to 425°F (218°C). This ensures the oven is at the right temperature when you're ready to bake.
- In a large saucepan, melt the butter over medium heat until it becomes smooth and completely liquefied.
- Gradually whisk in the all-purpose flour, stirring constantly to create a smooth roux. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth and milk, continuing to whisk to prevent lumps from forming. Stir until the mixture thickens and becomes creamy.
- Add salt and black pepper to the sauce, stirring to distribute the seasonings evenly.
- Fold in the shredded cooked chicken and frozen mixed vegetables, ensuring they are well coated with the creamy sauce.
- Transfer the chicken mixture to a 9-inch pie dish, spreading it evenly across the bottom.
- Carefully place the pie crust over the top of the filling, trimming any excess edges and crimping the sides to seal.
- Cut 2-3 small slits in the top of the pie crust to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pot pie rest for 10 minutes before serving to allow the filling to set.
- Slice and serve hot, enjoying the creamy, comforting chicken filling and flaky crust.
Tips
- Use rotisserie chicken or leftover roasted chicken for an even quicker preparation.
- Ensure your butter is fully melted and roux is cooked to prevent a raw flour taste.
- Whisk continuously when adding broth and milk to create a smooth, lump-free sauce.
- Let the pot pie rest for 10 minutes after baking to allow the filling to set and make cutting easier.
- For extra golden crust, brush the top with an egg wash before baking.
- Feel free to customize vegetables based on what you have on hand – frozen mixed veggies work perfectly!
- If using a homemade pie crust, chill it before placing it on top of the filling for maximum flakiness.
- Check the pot pie around 25 minutes to prevent over-browning of the crust.
Nutrition Facts
Calories: 223kcal
Carbohydrates: 10g
Protein: 13g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 64mg
