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Best Chicken Pot Pie

This is perfect for a hearty family dinner on a cold wintery day or even for meal prepping the week ahead.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

  • 1 9-inch pie dish

Ingredients
  

  • 2 pie crusts store-bought or homemade
  • 2 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1/2 cup onion chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions
 

  • Preheat your oven to 425 degrees Fahrenheit.
  • Place one pie crust in the bottom of a 9-inch pie dish.
  • In a large skillet, melt the butter over medium heat. Add the onion and sauté until soft and translucent.
  • Add the flour to the skillet and stir until combined. Cook for 1-2 minutes until the mixture turns slightly brown.
  • Gradually whisk in the chicken broth and milk. Stir constantly until the mixture thickens.
  • Add the shredded chicken, frozen peas, frozen carrots, salt, black pepper, and garlic powder. Stir to combine.
  • Pour the chicken mixture into the pie crust.
  • Roll out the second pie crust and place it on top of the chicken mixture. Crimp the edges to seal.
  • Cut a few slits in the top of the pie crust to allow steam to escape.
  • Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
  • Let the pie cool for a few minutes before serving.