Description

Nothing beats the cozy, heartwarming aroma of a classic pot pie bubbling in the oven. This Easy Chicken Pot Pie is the perfect solution for busy weeknights when you crave a rustic, homemade dinner without spending hours in the kitchen. With a golden, flaky crust and a creamy, vegetable-packed filling, it is a crowd-pleasing meal that turns simple ingredients into a gourmet experience. Whether you are hosting a family dinner or looking for a stress-free meal prep idea, this recipe delivers that nostalgic, savory goodness every single time.

Ingredients

Scale

2 cups cooked chicken, shredded or cubed
2 tablespoons unsalted butter
1/2 cup yellow onion, diced
1/2 cup carrots, sliced into rounds
1/2 cup frozen peas
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated pie crusts
1 egg, beaten

Instructions

Preheat your oven to 400°F (200°C).
Roll out your bottom pie crust and place it into the pie dish.
In a large skillet over medium heat, melt the butter and add the diced onion and carrots, cooking for 5 minutes until translucent.
Sprinkle the flour over the vegetables and stir constantly for 1 minute.
Gradually whisk in the chicken broth and heavy cream until the sauce thickens and becomes glossy.
Add the cooked chicken, peas, and thyme, then season with salt and pepper.
Pour the filling into the pie crust and top with the second crust, sealing the edges and cutting small slits in the center.
Brush the top crust with the beaten egg.
Bake for 25–30 minutes until the crust is golden brown and the filling is bubbly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until the crust is crisp again.

Prep Time: 15
Cook Time: 35
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 3g
Sodium: 750mg
Fat: 22g
Saturated Fat: 8g
Carbohydrates: 35g
Fiber: 2g
Protein: 21g
Cholesterol: 85mg