Simple Chicken Pot Pie
This comforting Chicken Pot Pie is the perfect answer to any day. Tender chicken, colorful vegetables, and a rich gravy nestled in a flaky double crust create a classic comfort food experience.
Servings: 8
Calories: 280kcal
Equipment
- 9" pie dish
Ingredients
- 1 whole chicken about 3 cups of chopped chicken
- 2 tbsp butter
- 1 onion chopped
- 2 celery stalks chopped
- ⅓ cup all-purpose flour
- ½ cup whole milk
- 2 cups chicken broth
- 10 oz frozen mixed vegetables I use a carrot, green bean, and corn melody
- Salt & pepper to taste
- 2 pie crusts refrigerated or homemade
Instructions
- Have your chicken cooked and ready ahead of time, seasoned with salt and pepper and cooked to 165°F. Once it's cool enough to handle, chop it into small pieces. You're looking for about 3 cups here, and a whole chicken will give you extra for another meal!
- Saute onion and celery in your cast iron skillet with the butter.
- Stir in flour, then add broth and milk, bringing the mixture to a simmer. Let the mixture simmer for 5 minutes, or until it thickens slightly to a gravy-like consistency. Salt and pepper to taste.
- Add your chopped chicken and frozen veggies and stir in well.
- To assemble the chicken pot pie, place one pie crust in the bottom of a pie dish.
- Pour the chicken and vegetable filling into the pie crust.
- Top the filling with the second pie crust. Crimp the edges of the crust to seal the pie and vent the top crust by cutting a few small slits.
- Bake at 425°F for 30 minutes or until the top is golden brown and the filling is bubbly.
- Let the pot pie cool for at least 15 minutes before serving.
Notes
Check out the step-by-step photos above for visual guidance.
For a richer gravy, use heavy whipping cream or half and half. 2% milk will also work, but the gravy will be thinner.
I used a whole chicken for this recipe, though you could substitute it for 3-4 chicken breasts (approximately)