Chicken Pot Pie

Chicken Pot Pie
Yield: 6

Chicken Pot Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • 2 boneless, skinless chicken breasts, cooked and diced
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1/2 cup diced potatoes
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 package (9 inches) refrigerated pie crusts
  • 1 egg, beaten (for egg wash)


  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, sauté the diced onion, celery, and garlic over medium heat until softened and fragrant.
  3. Add the diced potatoes to the skillet and cook for a few minutes until slightly tender.
  4. Sprinkle the flour over the vegetables and stir well to coat.
  5. Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps.
  6. Add the frozen mixed vegetables, cooked diced chicken, dried thyme, dried parsley, salt, and pepper. Stir to combine.
  7. Simmer the mixture for about 5 minutes until the sauce thickens.
  8. Transfer the chicken and vegetable mixture to a 9-inch pie dish.
  9. Place one of the pie crusts over the filling, trimming the excess dough. Press the edges to seal and make small slits on top for ventilation.
  10. Optional: You can create a decorative crust by cutting out shapes from the second pie crust and arranging them on top of the pie.
  11. Brush the beaten egg over the pie crust for a golden finish.
  12. Bake the chicken pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  13. Remove from the oven and allow it to cool for a few minutes before serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 430Total Fat 23gSaturated Fat 7gCholesterol 55mgSodium 580mgCarbohydrates 37gFiber 3gSugar 4gProtein 18g

Popular Recipes

Skip to Recipe