Description
Learn how to make a delicious and comforting Easy Chicken Pot Pie from scratch with our step-by-step recipe. Perfect for a cozy family dinner!
Ingredients
- – 1 box refrigerated pie crusts at room temp (397 g)
- – 1/3 cup beef fat (75 g)
- – 1/3 cup (80 ml) chopped onion or 1.5 tbsp (23 ml) dried onion
- – 1/3 cup flour (40 g)
- – 1/2 teaspoon (3 ml) salt
- – 1/4 teaspoon (1 ml) pepper
- – 1 teaspoon (5 ml) poultry seasoning
- – 1 3/4 cups chicken broth/stock (415 ml)
- – 1/2 cup milk (I used 2%) (120 ml)
- – 2 1/2 cups (600 ml) cooked, shredded chicken
- – 2 cups (480 ml) frozen mixed veggies, thawed
Instructions
- Prepare and shred the chicken.
- Heat the oven to 425°F. Place one pie crust into a 9-inch pie dish and keep it aside.
- In a medium pot over medium heat, melt the beef fat. Once liquefied, add the chopped onion and sauté for around 2 minutes, stirring regularly until soft.
- Incorporate the flour, salt, pepper, and poultry seasoning, whisking until the mixture thickens.
- Slowly pour in the milk and chicken broth, stirring continuously, and cook until the mixture becomes thick and bubbly.
- Mix in the shredded chicken and thawed vegetables, then take the pot off the heat.
- Transfer the filling into the prepared pie crust and cover with the second crust. Crimp the edges and make several cuts on the top crust.
- Bake for 30-40 minutes until the top crust is golden. In the last 15-20 minutes, cover the crust edges with foil strips to avoid burning.
- Allow the pot pie to rest for about 5 minutes before serving.
Notes
- For enhanced flavor, consider using homemade chicken broth instead of store-bought.
- Thaw and drain the mixed veggies completely to avoid excess moisture in the filling.
- Make sure to crimp the edges of the pie crust to seal in the filling and prevent leaks while baking.
