Creamy Chicken Pot Pie for Family Dinners
A comforting, classic Chicken Pot Pie filled with creamy chicken and vegetables, baked in a golden, flaky crust. Cozy, hearty, and perfect for family dinners or make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Ingredients
Scale
2 1/2 cups cooked chicken, chopped
1 pie crust (top and bottom)
2 cups frozen mixed vegetables, thawed
1 yellow onion, diced
2 garlic cloves, minced
3 tbsp butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
3/4 cup milk
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
2 tbsp fresh parsley, chopped
1 egg (for egg wash)
Instructions
- Preheat oven to 400°F.
- Sauté onion in butter 4–5 min, then add garlic.
- Stir in flour and cook 1 min.
- Whisk in broth and milk; stir until thickened.
- Add chicken, vegetables, thyme, salt, pepper. Simmer 3 min.
- Pour into pie crust. Top with second crust, seal edges, cut slits.
- Brush with egg wash. Bake 35–40 min until golden.
- Cool 10 min before slicing.
Notes
Use rotisserie chicken for faster prep.
Sub dairy-free milk and oil for dairy-free version.
Freezes well—bake from frozen at 375°F for 60–75 min.