Things I don’t like about Chicken Pot Pie…I got nothing. I have yet to meet a Chicken Pot Pie I don’t like. What’s not to love about a buttery, flaky crust surrounding a warm, creamy, dreamy gravy with tender chicken and vegetables 🤤
You can make it a quick and easy weeknight recipe using leftover chicken, store-bought pie crusts and frozen veggies or you can make the dough from scratch and cook up the chicken and veggies nice and slow for a delicious Sunday dinner. A rib-sticking meal perfect for cold, blustery winter weather.
This is my favorite recipe for a weeknight Chicken Pot Pie, cause who doesn’t need a little mid-week comfort food hug?
Melt butter in a skillet over medium heat. Add onions and cook for about 5 minutes until translucent and tender.
Add in flour, salt and pepper. There’s a roux a comin’!
Stir it all together until it starts to bubble.
Pour in chicken broth and milk. Bring to a boil and cook until mixture thickens up, about 3 minutes.
Take off the heat and add in chicken and mixed veggies.
Stir it all together until your glorious filling is evenly mixed.
Lay a store-bought pie crust in a 9″ pie plate. Place an adorable little pie bird right in the middle. This is not necessary, but darn cute and will prevent a soggy bottom. No one wants a soggy bottom 😉 If you don’t have one, just cut several slits on the top crust.
Pour in your filling. How gorgeous is that?!
Cut an X in the middle of the second crust if using the pie bird, or several slits if you’re not.
Lay the second crust on top so the pie bird pops through and seal the edges together.
Crimp the edges with a fork, cause you’re feeling fancy.
Bake at 425 for 15-20 minutes. Pull out of the oven and place a pie crust shield or aluminum foil over the edges of the crust to prevent it from burning. Pop back in the oven and bake for another 15-20 minutes. Let sit for 5-10 minutes before slicing and digging in.
Stay warm out there ⛄
- 2 refrigerated store-bought pie crusts
- 6 Tablespoons butter
- ⅓ cup chopped onion
- ⅓ cup flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1¾ cups chicken broth
- ½ cup whole milk
- 2½ cups chopped cooked chicken
- 2 cups frozen mixed vegetables, thawed
- Preheat oven to 425°F.
- Melt butter in a skillet over medium heat. Add onions and cook for about 5 minutes until translucent and tender.
- Stir in flour, salt, and pepper until the mixture starts to bubble.
- Pour in chicken broth and milk. Bring to a boil and cook until mixture thickens up, about 3 minutes.
- Take off the heat and mix in chicken and vegetables.
- Lay a store-bought pie crust in a 9" pie plate. Place pie bird right in the middle. Pour the filling in.
- Cut an X in the middle of the top crust if using the pie bird, or several slits if you're not. Lay the second crust on top so the pie bird pops through and seal the edges. Crimp the edges with a fork.
- Bake for 15-20 minutes. Pull out of the oven and place a pie crust shield or aluminum foil over the edges of the crust to prevent it from burning. Pop back in the oven and bake for another 15-20 minutes. Let sit for 5-10 minutes before slicing and digging in.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
What a beautiful pie and what a beautiful blog!! I’m excited to be following along now. I wanted to reach out and invite you to take a look at my new blog: http://christinanifong.com If you like what you see, please sign up for my weekly email newsletter in the sign up box you’ll find here: http://christinanifong.com/category/blog/ Thanks for taking a look!
Thanks for stopping by! I’ll head on over.
Now I clicked all the boxes I meant too! 🙂
🙂
Oh Yummy Sarah! Happy New Year BBFF!!! Cute pie bird-love them. xo
Thank you! I love the pie birds too. Happy New Year!
Warming, comforting and generous, perfect winter comfort food! 🙂
Thank you!
I’m with you about chicken pot pie, I’ve liked them since I was a little girl. Love your pie bird. 🙂
Thank you!
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These are so stinkin perfect!! From the picture I assumed you just used jello on each side and it’s nice to see that you did something so much better.