Chicken Pot Pie

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This traditional Chicken Pot Pie uses convenient ingredients to make a luscious, flavorful gravy filling inside a buttery, crisp crust! This easy pot pie recipe is classic comfort food at its best!

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Author: Annie

Ingredients

2 tbsp butter
1 yellow onion diced
⅓ cup all-purpose flour
2 tsp garlic powder
1 ½ tsp salt
½ tsp black pepper
1 ½ cups low-sodium chicken broth
1 cup half n half
12 oz frozen mixed vegetables thawed and drained
2 ½ cups cooked chicken diced or shredded
2 store-bought pie crusts
1 egg mixed with 1 tbsp cold water

Instructions

Preheat oven to 350° and pull the pie crust from the refrigerator to soften.
Heat the butter in a large pan over medium heat, then add the onion and saute until translucent.
Add the flour, garlic powder, salt, and pepper and stir continuously for about 30 seconds, toasting the flour.
Add the broth and half n half, and whisk until no clumps of flour remain. Cook over medium heat until thickened, about 5 minutes.
Add the thawed vegetables and cooked chicken and heat through. Remove from heat.
Roll out the pie crusts and grease a 9-inch pie pan. Transfer one pie crust to the pie pan and pour the chicken filling into it.
Carefully place the second pie crust over the filling. Seal the edges and trim any excess dough. Cut 4 slits in the top of the pie crust to allow steam to escape.
Whisk together the egg and 1 tbsp cold water, and brush the mixture over the top of the pie.
Bake in the preheated oven for 40-45 minutes, or until bubbly in the center and the crust is golden brown. Serve!

Notes

This is a very traditional chicken pot pie. It’s creamy, hearty, and flavorful!
Whole milk can be used in place of the half n half.
This would make a great recipe with leftover turkey instead of chicken at Thanksgiving time!
The egg wash is optional but makes the crust very golden brown. I highly recommend it!

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