As the weather starts to cool down, I find myself craving comfort food more and more. Today, I’m sharing one of my favorite recipes that brings a touch of warmth and homeliness to any day – an Easy & Comforting Chicken Pot Pie.
This recipe is fantastic for those days when you’re short on time but still want a hearty meal. With a serving size that comfortably feeds 4-6 people, this Chicken Pot Pie is perfect for a family dinner or a small gathering.
To start, you’ll need boiled, diced chicken thighs, which are incredibly tender and packed with flavor. The filling includes a mix of frozen vegetables, onion, garlic, and a creamy sauce made from chicken broth and milk or cream. This all gets tucked under a flaky pie crust that turns a beautiful golden brown in the oven.
The beauty of this recipe is its simplicity – it takes about 15 minutes to prepare, and then the oven does the rest of the work. After about 30-40 minutes in the oven, you’ll have a piping hot pot pie with a golden, flaky crust and a creamy, savory filling. Let it rest for a few minutes before serving to allow the flavors to mingle even more.
Check out the full recipe below and enjoy the process of creating this comforting dish. I hope you and your family enjoy this Chicken Pot Pie as much as my family does!
Contents
Ingredients
- 2 cups of boiled, diced chicken thighs
- 1 cup of frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup of chicken broth
- 1 cup of milk or cream
- 2 tablespoons of flour
- Salt and pepper to taste
- 1 sheet of ready-made pie crust
- 1 beaten egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the onions and garlic until soft and fragrant.
- Add the flour to the skillet and stir until the onions and garlic are coated, then slowly add the chicken broth and milk, stirring constantly.
- Once the mixture is smooth, add the frozen vegetables and bring to a simmer. Allow the mixture to thicken for about 5-10 minutes, stirring occasionally. If the mixture is too thick, add a bit more broth or milk.
- Add the diced boiled chicken to the skillet and stir until everything is well combined. Season with salt and pepper to taste.
- Pour the chicken and vegetable mixture into a pie dish.
- Unroll the pie crust and place it over the top of the pie dish. Trim and crimp the edges, then make a few slits in the top of the crust to allow steam to escape.
- Brush the top of the crust with the beaten egg.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie rest for 5-10 minutes before serving.
Enjoy your homemade chicken pot pie!
Chicken Pot Pie Recipe
Ingredients
- 2 cups of boiled (diced chicken thighs)
- 1 cup of frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup of chicken broth
- 1 cup of milk or cream
- 2 tablespoons of flour
- Salt and pepper to taste
- 1 sheet of ready-made pie crust
- 1 beaten egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the onions and garlic until soft and fragrant.
- Add the flour to the skillet and stir until the onions and garlic are coated, then slowly add the chicken broth and milk, stirring constantly.
- Once the mixture is smooth, add the frozen vegetables and bring to a simmer. Allow the mixture to thicken for about 5-10 minutes, stirring occasionally. If the mixture is too thick, add a bit more broth or milk.
- Add the diced boiled chicken to the skillet and stir until everything is well combined. Season with salt and pepper to taste.
- Pour the chicken and vegetable mixture into a pie dish.
- Unroll the pie crust and place it over the top of the pie dish. Trim and crimp the edges, then make a few slits in the top of the crust to allow steam to escape.
- Brush the top of the crust with the beaten egg.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie rest for 5-10 minutes before serving.
- Slice and serve your pie, enjoy!
