Description
A comforting, semi-homemade chicken pot pie with creamy filling, tender shredded chicken, and a flaky double crust—perfect for a hearty family meal.
Ingredients
- 1 box refrigerated pie crusts (2 crusts), at room temperature
- 4 tablespoons unsalted butter
- 1 small white onion, diced
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 1 3/4 cups chicken broth
- 2/3 cup milk (2% preferred)
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables, thawed
Instructions
- Preheat oven to 425°F. Place one pie crust into a 9-inch pie plate and set aside.
- In a medium saucepan, melt butter over medium heat. Add diced onion and cook until soft and translucent.
- Whisk in flour, salt, pepper, and poultry seasoning to form a roux.
- Gradually whisk in chicken broth and milk, stirring constantly until thickened and bubbling.
- Stir in shredded chicken and thawed vegetables. Remove from heat.
- Pour filling into the bottom crust. Top with the second crust, seal the edges, and cut slits for steam.
- Bake for 30–40 minutes until crust is golden. Cover crust edges with foil after 20 minutes to prevent burning.
- Let the pie rest for 5 minutes before slicing and serving.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Freeze filling or assembled pie for easy future meals.
- Skip bottom crust or use homemade crust for variations.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
