Homemade Chicken Pot Pie

whole chicken pot pie uncut - golden brown

5 from 1 vote

Homemade Chicken Pot Pie

Easy recipe starts with golden, flaky store bought crust packed with bites of tender chicken, potatoes, carrots and peas in a rich, creamy gravy.

Prep Time15

Cook Time35

Course: Main Course

Cuisine: American

Keyword: chicken pot pie, comfort food

Servings:

Calories:

Equipment

pie dish
large rimmed baking sheet

Ingredients

1/3 cup butter
1 box refrigerated pie crust top and bottom
salt and black pepper to taste
1 small onion diced
⅓ cup all purpose flour
1 teaspoon dried thyme
1 tablespoon worcestershire sauce
1 ½ cups chicken stock
1/2 cup milk any kind
3 cups cooked chicken
1 medium russet potato diced into similar size as frozen vegetables
2 cups mixed frozen vegetables any combination
1 large egg + 1 tablespoon water for egg wash

Instructions

Dice chicken and set aside. Preheat oven to 425 degrees. Line pie pan with the bottom pie crust.
Melt butter in a large skillet. Add diced onion and potatoes, season with thyme, salt and pepper. Cook 3-4 minutes or until potatoes are are tender.
Sprinkle flour over the top, stir to blend then pour in milk and stock. Continue whisking until smooth and thick. Taste the Chicken Pot Pie filling and adjust for salt and pepper.
Stir in cooked chicken and frozen vegetables then pour mixture into pie dish.
Add top crust, seal edges, lightly brush with egg wash and cut a few slits into the top of the crust to vent it. Place pie on rimmed baking sheet with foil.
Bake 35-40 minutes until the crust is golden brown. NOTE: if the edges are browning too quickly, cover with aluminum foil and continue baking. Remove from the oven and rest 15 minutes while the filling cools before slicing.

Notes

NOTE:

You can make this pie starting with about 1 pound raw chicken. Dice chicken, season with salt, black pepper and garlic powder. Cook in same large skillet you'll be making the filling in.

When chicken is cooked through, remove from skillet.

Nutrition