Classic Chicken Pot Pie

There’s something incredibly comforting about a warm, flaky pie filled with tender chicken and hearty vegetables. This Classic Chicken Pot Pie is the ultimate comfort food, perfect for cozy dinners that bring a little nostalgia to your table. Made with simple ingredients like cooked chicken breast, mixed veggies, and a rich, creamy sauce encased in a buttery pie crust, this dish is a crowd-pleaser every time. Whether it’s a weeknight meal or a special occasion, this recipe promises a satisfying experience with every bite.

Why This Recipe is a Keeper

This Classic Chicken Pot Pie stands out because it balances creamy, savory filling with a perfectly golden crust. The use of a cooked and shredded chicken breast ensures tender chunks of protein without any fuss. Frozen mixed vegetables keep it convenient without sacrificing flavor or texture. The homemade creamy sauce, thickened with a simple roux, is seasoned just right with garlic and onion powder, black pepper, and a touch of salt to bring everything together. Plus, using ready-made pie crusts makes it accessible for any home cook.

What really makes this recipe a keeper is how adaptable it is. You can easily swap out veggies or add herbs to suit your taste, and the recipe still shines. It’s a fantastic way to transform basic ingredients into a show-stopping meal. If you love hearty, wholesome dishes that are easy to prepare, this Classic Chicken Pot Pie is sure to become a staple in your recipe collection.

What You’ll Need

• 1 lb chicken breast, cooked and shredded – the star protein for the filling
• 1 cup frozen mixed vegetables (carrots, peas, corn, green beans) – adds color, texture, and nutrients
• 1/3 cup butter – for the roux and richness
• 1/3 cup all-purpose flour – thickens the sauce perfectly
• 1/2 teaspoon salt – enhances all the flavors
• 1/4 teaspoon black pepper – gives a gentle kick
• 1/4 teaspoon garlic powder – adds savory depth
• 1/4 teaspoon onion powder – complements the garlic
• 1 3/4 cups chicken broth – the base of the creamy filling
• 2/3 cup milk – makes the sauce smooth and luscious
• 2 ready-made pie crusts – keeps things simple and flaky
• 1 egg, beaten – for a beautiful golden egg wash on the crust

Equipment & Tools

• Large skillet or saucepan: for making the creamy filling
• Mixing spoon or whisk: to stir the roux and sauce smoothly
• 9-inch pie dish: perfect size for this recipe
• Measuring cups and spoons: for accuracy in ingredients
• Baking sheet: to catch any drips and help with handling the pie crust
• Pastry brush: to apply the egg wash for that shiny, golden finish

Classic Chicken Pot Pie — Do This Next

Step 1: Prepare the Chicken and Vegetables

Start with cooked, shredded chicken breast. If you don’t have pre-cooked chicken, poach it gently in simmering water until fully cooked, then shred with forks. Set aside. In a large skillet over medium heat, melt the butter.

Step 2: Make the Roux

Once the butter is melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 2 minutes to remove the raw flour taste. This step is crucial to get a silky thick sauce.

Step 3: Add Seasonings and Liquid

Slowly whisk in the chicken broth and milk, making sure to break up any lumps. Add the salt, black pepper, garlic powder, and onion powder. Keep stirring until the mixture thickens and bubbles gently, about 5-7 minutes.

Step 4: Combine Chicken and Veggies

Stir in the shredded chicken and frozen mixed vegetables. Cook for another 2-3 minutes until the vegetables are heated through but still vibrant. Remove from heat and let cool slightly.

Step 5: Assemble the Pie

Preheat your oven to 425°F (220°C). Place one pie crust in the bottom of your pie dish, gently pressing it in. Pour the chicken and vegetable filling evenly into the crust. Cover with the second pie crust, trimming any excess dough, and crimp the edges to seal.

Step 6: Add Egg Wash and Vent

Brush the top crust with the beaten egg to create a golden, shiny finish. Use a sharp knife to cut a few slits in the top crust to allow steam to escape while baking.

Step 7: Bake

Place the pie on a baking sheet to catch any drips and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.

Step 8: Cool and Serve

Let the pot pie rest for 10-15 minutes before slicing. This resting time helps the filling set so it won’t spill out when you cut into it.

Smart Substitutions

• Chicken: Use rotisserie chicken for an ultra-quick prep.
• Vegetables: Swap frozen mixed veggies for fresh broccoli, mushrooms, or diced potatoes.
• Pie crust: Try puff pastry for a lighter, flakier crust like in Easy Puff Pastry Chicken Pot Pie.
• Milk: Use any dairy or plant-based milk you prefer for a creamy texture.

Pitfalls & How to Prevent Them

• Soggy bottom crust: To avoid this, make sure your filling isn’t too runny before adding it to the crust. Let the filling cool slightly to thicken up.
• Undercooked filling: Ensure your chicken is fully cooked before shredding. Also, thaw frozen veggies well and cook the filling until bubbly before assembling.
• Browning edges: Cover the edges with foil halfway through baking if they start to brown too fast.
• Crust shrinking: Allow pie crust to rest before baking and avoid stretching the dough too much when fitting it into the dish.

Save It for Later

If you want to prepare this Classic Chicken Pot Pie ahead of time, assemble it fully but do not brush with egg wash or bake. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, brush with egg wash and bake as directed, adding a few extra minutes if baking from chilled.

Ask & Learn

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor. Just shred the meat and use it directly in the filling.

What can I do if I don’t have frozen mixed vegetables?

You can substitute any fresh or frozen veggies you like. Diced carrots, green beans, peas, corn, or even mushrooms work beautifully. Just make sure to cook them until tender before assembling.

How do I make sure the crust stays crispy?

To keep the crust crisp, avoid adding overly wet filling. Let the filling cool and thicken before putting it in the pie crust. Also, placing the pie on a baking sheet helps catch drips and prevents sogginess.

Can I freeze Classic Chicken Pot Pie?

Yes! Freeze before baking by wrapping the assembled pie tightly in plastic wrap and foil. Bake from frozen, adding extra baking time. Alternatively, freeze leftovers after baking and reheat thoroughly before serving.

Keep Cooking

• Love cozy sides? Try pairing your pot pie with Roasted Brussels Sprouts for a crisp, flavorful complement.
• Looking for a hearty starch? Garlic Parmesan Roasted Potatoes are a perfect match with your savory pot pie.
• Want a twist on this classic? Check out the Easy Puff Pastry Chicken Pot Pie recipe for a quicker, flakier crust.

Bring It Home

This Classic Chicken Pot Pie is comfort food at its finest. It’s rich, creamy, and satisfying — a dish that warms the soul and fills the belly. The flaky crust encases a delicious blend of tender chicken and vibrant vegetables, all enveloped in a luscious sauce that’s seasoned just right. Whether you’re feeding family or entertaining guests, this recipe delivers crowd-pleasing flavors with straightforward prep.

The next time you crave something hearty and homey, remember this Classic Chicken Pot Pie. It’s a timeless recipe that you can customize and make your own, perfect for any season or occasion.

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