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Homemade Pot Pie

A warm, flaky crust cradling tender chicken, fresh vegetables, and a rich, creamy sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cups diced cooked chicken
  • 1 cup frozen mixed vegetables
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package refrigerated pie crusts 2 crusts
  • 1 egg for egg wash

Equipment

  • Large mixing bowl
  • Rolling pin
  • 9 inch pie dish
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Stir in the diced chicken and frozen mixed vegetables.
  3. Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat.
  4. Gradually pour in the chicken broth and milk, stirring constantly.
  5. Stir in thyme, salt, and pepper.
  6. Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into your pie dish.
  7. Pour the chicken filling into the prepared crust.
  8. Top with the second pie crust, crimp the edges, and cut a few slits for steam to escape.
  9. Bake for 30-35 minutes, or until the crust is golden brown.

Notes

Serve with a simple green salad or steamed vegetables.