Foolproof Chicken Pot Pie

Craving comfort food that’s as easy as it is delicious? This Foolproof Chicken Pot Pie recipe combines tender shredded chicken, a medley of colorful frozen vegetables, and a creamy, herb-seasoned sauce, all enveloped in a flaky, golden pie crust. With a prep time of just 20 minutes and the convenience of store-bought crusts, this classic dinner favorite is perfect for busy weeknights or cozy family gatherings. The rich, savory filling is thickened with a simple roux and flavored with dried thyme for a homestyle taste that hits all the right notes. Serve it warm and let the buttery aroma and bubbling goodness transform your mealtime into a comforting culinary experience!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Chicken breasts, cooked and shredded
• 1.5 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
• 6 tablespoons Unsalted butter
• 0.33 cup All-purpose flour
• 2 cups Chicken broth
• 0.75 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 1 package Refrigerated pie crusts (pack of 2)
• 1 large Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 425°F (218°C).

Step 2

In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.

Step 3

Gradually whisk in the chicken broth and milk. Continue cooking and stirring until the mixture thickens and starts to bubble, about 3-4 minutes.

Step 4

Season the sauce with salt, black pepper, and dried thyme. Stir to combine.

Step 5

Add the shredded chicken and frozen mixed vegetables to the sauce. Stir until evenly coated. Remove from heat and let cool slightly.

Step 6

Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing it gently into the bottom and sides.

Step 7

Pour the chicken and vegetable mixture into the prepared pie crust. Spread it evenly.

Step 8

Cover the filling with the second pie crust. Seal the edges of the crusts together by pinching them with your fingers or pressing with a fork. Trim any excess crust if needed.

Step 9

Cut 4-5 small slits in the center of the top crust to allow steam to escape while baking.

Step 10

Brush the top crust with the beaten egg for a golden, glossy finish.

Step 11

Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Let the chicken pot pie cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	1668.7 grams (1668.7g)

Amount per serving	% Daily Value*
Calories	2205

Total Fat 114.60g	147%
Saturated Fat 57.00g	285%
Polyunsaturated Fat 0.10g
Cholesterol 812mg	271%
Sodium 4170mg	181%
Total Carbohydrate 107.90g	39%
Dietary Fiber 13.00g	46%
Total Sugars 24.80g
Protein 180.00g	360%

Vitamin D 122IU	608%
Calcium 443mg	34%
Iron 13mg	71%
Potassium 2592mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 33.0%

Carbs: 19.8%