Easy Chicken Pot Pie

This homemade chicken pot pie recipe is quick to throw together and always a hit with my family. It's so comforting and filling. We like to serve it with a big green salad on the side.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 481kcal

Author Karly Campbell

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cups milk
1 teaspoons salt
1 teaspoon pepper
1 cup diced peeled potatoes
1 cup diced carrots
2 cups shredded chicken
1/2 cup frozen peas
1/2 cup diced onion
2 prepared pie crusts see notes

Instructions

Preheat oven to 425 degrees.
Make the roux by heating a medium saucepan over medium heat. Add the butter and melt.
Whisk in the flour and continue whisking over medium heat for 1 minute.
Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper. Remove from the heat.
Add the potatoes and carrots to a large microwave safe bowl along with 1 tablespoon of water, cover with plastic wrap, and microwave for 3 minutes. Carefully remove the plastic wrap and drain the liquid fully.
Add the roux, chicken, peas, and onion to the mixing bowl with the potatoes and carrots. Stir well to combine.
Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.
Crimp the edges and cut 4 small slits in the center of the top crust to vent.
Bake for 30-40 minutes or until the crust is golden brown.
Let sit for 5 minutes before slicing and serving.

Video

Notes

Pie Crust: You may use store bought pie crust here, but we really love the crust from our cranberry apple pie. Just skip the extra sugar that gets sprinkled on top.

Update: After hearing from a couple readers that their carrots and potatoes weren't quite cooking through, I added an extra step of microwaving them before adding to the pot pie. You could also parboil them on the stove.

Nutrition