Easy Chicken Pot Pie
This easy chicken pot pie recipe is full of creamy chicken and vegetables wrapped in a flaky pie crust! It's so comforting and delicious!
Servings: 6 people
Calories: 446kcal
Equipment
- Large pot (recommended: 6 quart dutch oven)
- Pie dish or 2-quart baking dish
- Measuring spoons
- Measuring cups
- Baking sheet
- Cutting board
- Chef's knife
Ingredients
- 1 (1) pie crust top and bottom
- ⅓ cup (75.67 g) unsalted butter
- 1 medium (1 medium) white onion diced
- 1 medium (1 medium) potato peeled and diced
- 1-2 (1-2) celery stalks diced
- 1 cup (1 cup) frozen mixed vegetables
- ½ cup (41-63 g) all-purpose flour
- 1¾ cups (414.03 ml) chicken broth
- ¾ cup (177.44 ml) half and half
- 2 cups (2-3 medium breasts) (2 cups (2-3 medium breasts)) chicken breasts cooked and diced
- ¾ teaspoon (¾ teaspoon) salt
- ¼ teaspoon (¼ teaspoon) black pepper
- ¼ teaspoon (¼ teaspoon) poultry seasoning
- ⅛ teaspoon (⅛ teaspoon) paprika
- ⅛ teaspoon (⅛ teaspoon) onion powder
- ⅛ teaspoon (⅛ teaspoon) garlic powder
Instructions
- Preheat your oven to 400°F.
- Prepare your crust by placing the bottom crust in a pie dish. Keep the crust in the freezer while you make the filling.
- Sauté the onion, potato and celery with the butter in a pot over medium heat for ~10 minutes. Add the frozen mixed vegetables and flour and mix well.
- Add the chicken broth and half & half. Continue stirring over medium heat until it's thick and creamy.
- Turn off the heat and add in the chicken and seasonings. Mix well. I recommend taste-testing now to see if you prefer a little more seasoning.
- Take the bottom crust out of the freezer and pour the filling into it.
- Now, take out the top crust and place it on top of the filling. Pinch the top and bottom crusts together to create a seam. With a knife, cut a few slits on top so that steam can escape.
- Place the dish on a baking sheet and bake at 400°F for approximately 40-50 minutes. The crust will be tan all over but a darker golden color around the edges.
- Let the pie cool for a couple minutes, serve and enjoy!
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the oven at 350°F until the center is 165°F (~30 minutes).
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 446kcal | Carbohydrates: 36g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 781mg | Potassium: 673mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1998IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 2mg
