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Chicken Pot Pie

Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 2 tbsp butter
  • 1 yellow onion diced
  • ⅓ cup all-purpose flour
  • 2 tsp garlic powder
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 ½ cups low-sodium chicken broth
  • 1 cup half n half
  • 12 oz frozen mixed vegetables thawed and drained
  • 2 ½ cups cooked chicken diced or shredded
  • 2 store-bought pie crusts
  • 1 egg mixed with 1 tbsp cold water

Instructions
 

  • Preheat oven to 350° and pull the pie crust from the refrigerator to soften.
  • Heat the butter in a large pan over medium heat, then add the onion and saute until translucent.
  • Add the flour, garlic powder, salt, and pepper and stir continuously for about 30 seconds, toasting the flour.
  • Add the broth and half n half, and whisk until no clumps of flour remain. Cook over medium heat until thickened, about 5 minutes.
  • Add the thawed vegetables and cooked chicken and heat through. Remove from heat.
  • Roll out the pie crusts and grease a 9-inch pie pan. Transfer one pie crust to the pie pan and pour the chicken filling into it.
  • Carefully place the second pie crust over the filling. Seal the edges and trim any excess dough. Cut 4 slits in the top of the pie crust to allow steam to escape.
  • Whisk together the egg and 1 tbsp cold water, and brush the mixture over the top of the pie.
  • Bake in the preheated oven for 40-45 minutes, or until bubbly in the center and the crust is golden brown. Serve!

Notes

● This is a very traditional chicken pot pie. It’s creamy, hearty, and flavorful!
● Whole milk can be used in place of the half n half.
● This would make a great recipe with leftover turkey instead of chicken at Thanksgiving time!
● The egg wash is optional but makes the crust very golden brown. I highly recommend it!
Tried this recipe?Let us know how it was!