Golden Chicken Pot Pie with Buttery Crust
A rich, creamy filling packed with tender chicken and vibrant vegetables, all enveloped in a flaky, golden buttery crust. The ultimate comfort food!
Ingredients
Filling
- 2 cups cooked chicken, diced Rotisserie chicken works great for a shortcut.
- 1 cup frozen mixed vegetables Convenience is key!
- 1 cup chicken broth
- 1 cup milk
- 1/3 cup butter To melt for the filling.
- 1/3 cup all-purpose flour To thicken the filling.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
Crust
- 1 package refrigerated pie crusts No judgment, we all have busy days!
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper until smooth. Gradually whisk in the chicken broth and milk, cooking until thickened.
- Stir in the diced chicken and frozen vegetables. Let simmer for a few minutes until heated through.
- Roll out one pie crust into a 9-inch pie dish. Spoon the chicken mixture into the crust.
- Place the second pie crust on top, seal the edges, and cut slits for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown. Use foil if edges brown too quickly.
- Let cool for 10 minutes before serving.
Notes
Feel free to swap in your favorite veggies—aim for about one cup total. This dish is freezer-friendly; freeze before baking and add 10-15 minutes to bake when ready. Add more chicken broth and flour for a gravy consistency if desired.