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A golden-crusted chicken pot pie fresh from the oven, with steam rising.

How to grow the perfect chicken pot pie in 5 steps

This recipe guides you through creating a delicious chicken pot pie from scratch, combining tender chicken, vegetables, and a creamy sauce under a golden, flaky crust.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken shredded
  • 2 cups Frozen mixed vegetables
  • 1.5 cups Chicken broth
  • 0.5 cup Milk
  • 0.5 stick Butter
  • 0.33 cup All-purpose flour
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 Pie crusts refrigerated

Equipment

  • Large saucepan
  • Whisk
  • 9-inch pie dish

Method
 

Preparation
  1. Melt butter in a large saucepan and whisk in flour to create a roux; gradually add chicken broth and milk, stirring constantly until the mixture thickens.
  2. Stir the cooked chicken, frozen mixed vegetables, salt, and black pepper into the creamy sauce until well combined.
  3. Pour the chicken and vegetable mixture evenly into one refrigerated pie crust placed in a 9-inch pie dish.
  4. Carefully place the second pie crust over the filling, crimp the edges to seal, and cut several small vents in the top crust.
  5. Bake the pot pie in a preheated oven at 375°F (190°C) for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

For an extra golden and slightly crispier crust, brush the top with an egg wash before baking.