Imagine coming home after a long day to a piping hot, golden-crusted chicken pot pie that's ready in less than an hour. This isn't just another recipe—it's your new weeknight dinner hero that transforms simple ingredients into a creamy, soul-warming masterpiece. Whether you're a busy parent, a cooking novice, or just craving a classic comfort dish, this Easy Weekday Chicken Pot Pie will become your secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 pie crust
Instructions
- Preheat your oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven for even cooking.
- In a large skillet, melt butter over medium heat. Once fully melted and bubbling, gradually whisk in all-purpose flour to create a smooth roux. Cook for 2-3 minutes, stirring constantly to prevent burning.
- Slowly pour in chicken broth and milk, continuing to whisk until the mixture thickens and becomes smooth, about 4-5 minutes. The sauce should coat the back of a spoon.
- Add salt, black pepper, and thyme to the sauce. Stir to incorporate all seasonings evenly.
- Mix in the shredded chicken and frozen mixed vegetables. Stir until all ingredients are well coated with the creamy sauce.
- Transfer the chicken mixture to a 9-inch pie dish, spreading it evenly across the bottom.
- Carefully place the pie crust over the filling, trimming any excess edges. Use a fork to crimp the edges and create a decorative seal. Cut 3-4 small slits in the top of the crust to allow steam to escape.
- Place the pie dish on a baking sheet to catch any potential overflow. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from oven and let the pot pie rest for 10-15 minutes before serving. This allows the filling to set and prevents burning.
- Slice and serve hot, ensuring each portion has both crust and filling.
Tips
- Use rotisserie chicken or leftover roasted chicken to save time and add extra flavor.
- Make sure your roux (butter and flour mixture) is cooked thoroughly to prevent a raw flour taste.
- Let the pot pie rest after baking to allow the filling to set and prevent scalding hot filling.
- For a golden, crispy crust, brush the top with an egg wash before baking.
- Use fresh thyme if possible for a more aromatic herb flavor.
- If you're short on time, store-bought pie crust works perfectly fine.
- For added texture, consider adding diced potatoes or using a mix of fresh and frozen vegetables.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
