Description
A golden-brown chicken pot pie with creamy gravy, tender chicken, and garden vegetables encased in a flaky double crust. This cohesive classic balances rustic simplicity with professional results.
Ingredients
2 cups cooked chicken (shredded rotisserie or poached breast)
1 package (2) pre-made pie crusts (store-bought or homemade butter pastry)
1/2 cup onions (finely diced)
3 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups whole milk
2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
Instructions
Preheat oven to 400°F (200°C)
Roll out one pie crust and transfer to 9-inch pie dish
Blind-dry any moisture from the crust and set aside
Sauté onions in butter until translucent
Sprinkle flour over the butter mixture and whisk for exactly 1 minute to eliminate raw flour taste
Gradually add chicken broth and milk, whisking continuously until fully incorporated
Add frozen vegetables, shredded chicken, salt, pepper, and thyme
Bring to simmer before reducing liquid by 1/3 to concentrate flavors
Turn off heat and cool slightly before filling the prepared crust
Top with second crust, trim edges, and crimp to seal
Vent the center with a fluted feature or small knife marks
Bake 40 minutes until golden brown with fully set center
Notes
Use rotisserie chicken for easiest preparation
Pre-bake crust for 10 minutes first if concerned about undercooking (lattice vents help)
For extra insurance: use quick-cooking frozen veggies
Always work with room temperature crust for best lamination during baking
- Prep Time: 20
- Cook Time: 40
- Category: Cozy Chicken & Pasta Dinner Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 4g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg