Quick and Easy Creamy Chicken Pot Pie
A comforting and hearty chicken pot pie blending tender chicken, fresh vegetables, and a creamy sauce wrapped in a flaky crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 package refrigerated pie crusts (or homemade if you prefer)
Instructions
- Preheat the oven to 425°F (220°C).
- Cook the vegetables in a skillet over medium heat, melting the butter and adding the chopped onion and celery until soft (4-5 minutes).
- Stir in the flour, cooking for another minute to thicken the filling.
- Add the chicken broth and milk gradually, stirring until thickened (2-3 minutes).
- Combine the cooked chicken, frozen vegetables, garlic powder, salt, and pepper, and let cool slightly.
- Place one pie crust in a 9-inch pie dish and pour in the chicken filling.
- Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.
- Bake for 30 minutes, until golden brown; cover edges with foil if browning too quickly.
- Cool for 10 minutes before serving.
Notes
Use leftovers for a quick meal, and adjust vegetables to preference.