Chicken Pot Pie

photo of a whole pot pie on a baking sheet on top of a wood table

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3.88 from 50 votes

Fabulous easy to make chicken pot pie makes the perfect comfort food!

Prep Time20

Cook Time50

Total Time1 10

Course: Entree

Cuisine: American

Keyword: homemade chicken pot pie, pot pie recipe

Servings:

Calories: 512kcal

Author: Bernadette

Ingredients

2 cups cooked and shredded chicken
½ cup sliced carrots
½ cup diced potatoes
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup flour
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 cups chicken broth
¾ cup milk
2 9 inch unbaked refrigerated pie crusts prepared according to package directions

Instructions

Preheat oven to 425 degrees F. Spray a 9 inch pie dish (preferably glass) with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
Meanwhile, combine carrots, peas, and celery in a saucepan and cover with water. Bring to a boil and boil for 15 minutes. Drain and stir the chicken into the vegetable mix.
Cook the onions with melted butter over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, add pepper, salt, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat.
Spread the chicken mixture evenly in the bottom pie crust. Pour hot broth mixture over the chicken up to ¼ inch from the top of the pie dish and cover with the top crust, pinching edges into the rim of the pie plate/bottom crust.
Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden and filling is bubbly.
Cool for ten minutes before cutting.

Notes

Nutritional information is an estimate.

This can be frozen before baking or after, if you are going to freeze it before baking don't apply the egg wash until you are going to bake it. I recommend using a disposable aluminum pie pan if you plan on freezing before baking. Cover tightly with foil, and bake within 6-9 months for best quality. Bake for 1 hour at 425 or until golden and bubbly for unbaked, or 45 minutes or until hot if baked.

Nutrition