Chicken Pot Pie
This easy, delicious chicken pot pie recipe will make you the hero of dinner! It's also great for meal prep, freezer meals, or potlucks!
Ingredients
- 2 cups cooked, chopped chicken *I use baked chicken breasts, but feel free to use any type of cooked chicken that your family prefers.
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1-1/2 cups chicken broth
- 1-1/2 cups milk of your choice
- 2 cups frozen peas and carrots *You could also use canned(drained).
- 1 cup diced potatoes *Canned(drained) or fresh is fine here.
- 1 package refrigerated unbaked pie crusts (2 crusts)
Instructions
- Preheat oven to 400 degrees.
- Bring a large pot up to medium low heat.
- Add butter to pot. Once melted, stir in flour and salt. Continue stirring until well incorporated and light golden brown, 1-2 minutes.
- Slowly whisk in broth and milk. Stir constantly until sauce is thickened, 5-10 minutes.
- Once sauce is thickened, add cooked, chopped chicken, peas and carrots, and potatoes. Cook 3-4 minutes until everything is heated through. Remove from heat.
- Roll out one pie crust into the bottom of a large pie dish.
- Fill pie dish with filling. Roll out second pie crust on top of filling.
- Crimp top and bottom crusts together around edges of dish. Cut slits in top pie crust to allow steam to escape.
- Bake at 400 degrees for 30 minutes. Let cool 15 minutes before serving. Enjoy!
Notes
My method for baked chicken breast: Place 2-3 chicken breasts in casserole dish. Season with salt, paprika, onion powder and garlic powder. Bake at 400 degrees for 30 minutes, or until chicken is cooked through. Let cool at least 15 minutes before chopping.