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A whole golden chicken pot pie with a slice being lifted out

Easy Chicken Pot Pie

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups cooked chicken, shredded or diced rotisserie works great
  • 4 tbsp butter
  • 1 onion, diced
  • 0.33 cup all-purpose flour
  • 1.5 cups chicken broth
  • 1 cup milk
  • 1 can cream of chicken soup 10.5 oz
  • 2.5 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1 tsp garlic powder
For the crust
  • 2 refrigerated pie crusts or puff pastry or biscuits
  • 1 egg, beaten for egg wash

Method
 

  1. Preheat the oven to 400 degrees F. Fit one pie crust into a 9-inch pie dish.
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook until soft, about 4 minutes.
  3. Stir in the flour and cook 1 minute. Gradually whisk in the chicken broth and milk, then stir in the cream of chicken soup and garlic powder. Simmer until thickened, 3 to 5 minutes.
  4. Stir in the cooked chicken and frozen vegetables. Season with salt and pepper.
  5. Pour the filling into the crust. Top with the second crust, seal and crimp the edges, and cut a few slits in the top. Brush with the beaten egg.
  6. Bake 35 to 40 minutes until the crust is golden and the filling is bubbly. Let rest 10 minutes before serving.

Notes

Use a refrigerated pie crust, puff pastry, or biscuits for the topping. Rotisserie chicken and frozen mixed vegetables make this a fast weeknight dinner. Cream of chicken soup keeps the filling extra creamy.