“Cozy up with this easy chicken pot pie recipe! Made with precooked chicken, frozen veggies, and a creamy homemade sauce, this golden, flaky-crusted comfort food is perfect for family dinners or a hearty meal any night. Quick, delicious, and satisfying!”
Ingredients:
- Filling:
- 2 cups precooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen green beans
- 1 cup cubed potatoes (precooked or canned)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk (whole or 2%)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Crust:
- 1 package of store-bought pie crusts (or use puff pastry)
Instructions:
- Preheat oven: Set to 400°F (200°C).
- Make the filling:
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour, cooking for 1 minute to create a roux.
- Gradually add chicken broth and milk, whisking continuously until smooth and thickened.
- Stir in salt, pepper, thyme, and garlic powder.
- Add chicken, peas, carrots, green beans, and potatoes to the sauce. Mix until combined and warmed through. Remove from heat.
- Assemble the pie:
- Roll out one crust and place it in a 9-inch pie dish, trimming excess.
- Pour the filling into the crust.
- Cover with the second crust. Pinch edges together to seal and cut small slits in the top for ventilation.
- Bake:
- Place pie on a baking sheet to catch drips. Bake for 30-35 minutes or until the crust is golden brown.
- Cool:
- Allow the pie to cool for 10 minutes before serving.
Tips:
- Use rotisserie chicken for added flavor and convenience.
- Pre-cook diced potatoes in salted water until tender but firm.
- For a glossy crust, brush the top with beaten egg before baking.
- To save time, substitute frozen mixed vegetables for individual ones.
- Avoid overfilling to prevent bubbling over.
- Cover edges of the crust with foil if they brown too quickly.
Enjoy your homemade chicken pot pie!
The Forested Fork 
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