Creamy Chicken Pot Pie

A delicious pie slice on a white dish with a fork.

5 from 1 vote

This deliciously creamy chicken pot pie is loaded is the perfect cooler weather dinner. It’s full of flavor and comfort that will leave you feeling warm and cozy on the inside. The best part about this recipe? The crust is store-bought, so all you have to do when it comes time for dinner is prepare the filling and pop it into the oven.

Prep Time30

Cook Time35

Total Time1

Course: Dinner

Cuisine: American

Keyword: chicken pie, chicken pot pie

Servings: slices

Calories: 654cal

Author: Amy Desrosiers

Cost: $6

Equipment

12" pie pan
oven adjusted to the center rack position
5-quart stock pot
large skillet
wooden spoon
Measuring cups & spoons
cutting board & knife

Ingredients

1 pound white meat chicken cubed
19 ounces frozen mixed vegetables
½ cup yellow onion diced
3 tablespoons butter divided
¼ cup water
¼ teaspoon salt
1 teaspoon black pepper divided
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup all-purpose flour
2½ cups chicken stock warmed to remove the chill
⅔ cup whole milk warmed to remove the chill
14.1 ounces pie crust (2 discs, refrigerated)

Instructions

In a small skillet, heat one tablespoon of butter and add the seasoned white meat chicken chunks. Personally I prefer the classic salt, pepper, garlic and onion powder (but you can cater to your liking). After the chicken is cooked, set it aside.
Add onion and frozen vegetables to a stock pot with 1/4 cup of water and add 2 tablespoons of butter. Let the veggies cook while stirring constantly for about 5 minutes over med-high heat.
After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the warmed milk, and broth to create a roux. To warm your milk and broth, simply pop them in the microwave in microwave-safe containers for 90 seconds. This allows them to mix in with the flour easier.
Add chicken to the pot, and additional black pepper; stir until thick and uniformly creamy over high heat. This will take about 20 minutes to thicken and cook off some of the liquid.
Heat oven to 425°F. and line a large pie plate with one pie crust-prick holes in the bottom using a fork; set aside.
Once mixture is ready, add it to the pie, and then cover the top of the pie, and crimp edges. Be sure to add holes, and slits to allow the pie to vent.
Bake for 35 minutes or until the pie is a golden brown color.
Allow pie to rest for 15 minutes before slicing.

Notes

Nutritional values may vary and are meant to be a guide.

Freezing Chicken Pot Pie

You can freeze these pies either assembled and raw, or fully baked. Wrap cooked and cooled pie in multiple layers of plastic wrap and foil to prevent freezer burn. To freeze a raw pie(s), place assembled pie on a baking dish in the freezer and allow the pie to fully freeze. Wrap pie in multiple layers of plastic wrap and foil to prevent freezer burn.

To bake from raw, heat oven to 400 degrees F. covered for 30 minutes, and then 30 minutes uncovered or until warmed throughout.

To bake a fully cooked pie, bake at 400 degrees F. for 30 minutes or until warmed throughout.

Thickening the Filling - You can also use a cornstarch slurry to thicken this filling. Simply mix 2 tablespoons of cornstarch with 1/4 cup of water and whisk. Add this in-place of the flour, or in addition if you want to cut the cooking time down.

Nutrition