Recepieplanning
American
Chicken Pot Pie Dinner
70 min total30 prep40 cook6 servings520 cal
HardClassicFlexitarianContains glutenContains dairyContains egg
Creamy chicken and vegetable filling baked under a golden pastry lid. Comforting, flaky, and perfect for a cold evening.
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Ingredients
6servings
meat
- 3 cupcooked chicken
frozen
- 2 cupfrozen mixed vegetables
produce
- 1onion
dairy
- 4 tbspunsalted butter
- 1 cupwhole milk
- 1egg
pantry
- 0.33 cupall-purpose flour
- 2 cupchicken broth
- 0.5 tspdried thyme
- 1 tspsalt
- 0.5 tspblack pepper
bakery
- 1pie crust
Steps
- Preheat oven to 400°F (200°C). Dice onion and shred or cube the cooked chicken.
- Melt butter in a pot and sauté onion until soft; stir in flour 1–2 minutes.
- Whisk in broth and milk; simmer until thick.
- Stir in chicken, mixed vegetables, thyme, salt, and pepper; simmer 3 minutes.
- Pour filling into a 9-inch deep pie dish and cool 5 minutes.
- Lay pie crust over the top, trim, crimp, and cut vents; brush with beaten egg.
- Bake 30–35 minutes until the crust is deep golden and filling bubbles.
- Rest 10 minutes before scooping.
- Serve in bowls with a green salad.
- Refrigerate leftovers up to 3 days and reheat covered.
Tips
- Cool the filling slightly before topping so the pastry stays flaky.
- Cut a few steam vents in the crust.
- Use rotisserie chicken to save prep time.
- Brush with egg wash for deep color.
