Chicken Pot Pie

5 from 3 votes

Chicken Pot Pie is the ultimate in comfort food. We'll show you how to make an easy homemade chicken pot pie that filled with veggies. It's an easy dinner that's ready in about an hour.

Prep Time20

Cook Time30

Total Time50

Course: Main Dish

Cuisine: American

Keyword: chicken pie, comfort food, savory pie

Servings:

Calories: 172kcal

Author: Julie Clark

Ingredients

For the chicken pie filling:

2 ¼ cups chicken stock
16 ounces frozen mixed vegetables
¾ cup chopped onions
2 teaspoons fresh snipped basil or ½ teaspoon of dried
2 teaspoons fresh snipped dill or ½ teaspoon of dried
2 teaspoons fresh snipped oregano or ½ teaspoon of dried
½ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon black pepper
1 cup milk
1/2 cup all-purpose flour
2 cups cooked cubed chicken

1 single layer pie dough

US Customary - Metric

Instructions

Make the filling:

In a medium saucepan, combine the broth, frozen vegetables, onions, basil, oregano, dill, salt, garlic powder and pepper. *If you are using fresh herbs, add them in after the milk mixture.**
Bring to a boil.
In a small bowl, whisk together the flour and milk until smooth.
Drizzle into the boiling mixture. Cook and stir over medium low heat until the mixture has thickened a bit.
Remove from the heat.
Mix in the diced chicken.
Pour the pie filling in a deep dish 9” round pie plate.
Place the rolled out pie dough overtop the filling. Press the edges of the pie dough around the edge of the pie plate to seal.
Cut slits in the top of the pie crust. Sprinkle with sea salt and freshly ground pepper.
Bake at 375º Fahrenheit for 25-30 minutes or until the crust is golden brown.
Serve warm.
Makes 8 servings.

Notes

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition