Description
This weeknight Chicken Pot Pie recipe has a buttery, flaky crust surrounding a warm, creamy, dreamy gravy with tender chicken and veggies.
Ingredients
- 6 Tablespoons Butter
- ⅓ cups Chopped Onion
- ⅓ cups Flour
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
- 1-¾ cup Chicken Broth
- ½ cups Whole Milk
- 2-½ cups Chopped Cooked Chicken
- 2 cups Frozen Mixed Vegetables, Thawed
- 2 whole Refrigerated Store-bought Pie Crusts
Preparation
Preheat oven to 425°F.
Melt butter in a skillet over medium heat. Add onions and cook for about 5 minutes until translucent and tender.
Stir in flour, salt, and pepper until mixture starts to bubble. Pour in chicken broth and milk. Bring to a boil and cook until mixture thickens up, about 3 minutes. Take off the heat and mix in chicken and vegetables.
Lay a store-bought pie crust in a 9-inch pie plate. Place pie bird right in the middle. Pour the filling in. Cut an X in the middle of the top crust if using the pie bird, or several slits if you’re not. Lay the second crust on top so the pie bird pops through and seal the edges. Crimp the edges with a fork.
Bake for 15–20 minutes. Pull out of the oven and place a pie crust shield or aluminum foil over the edges of the crust to prevent it from burning. Pop back in the oven and bake for another 15–20 minutes. Let sit for 5–10 minutes before slicing and digging in.
