I love chicken pot pie. It’s one of my favorite comfort meals and it’s super easy make. I’ve mentioned before that I don’t much care for cooking, but sauces that contain milk don’t freeze very well so I don’t make pot pies ahead of time unless I decide to pre-cook them.
But this recipe is so easy to make that when I’m craving a pot pie I don’t mind putting in the effort.
To make this recipe you’ll need your favorite pie crust recipe that makes a top and bottom crust or grab a premade crust from the store.
The best thing about this recipe is that once you have the basic sauce made of chicken broth, milk, and a roux of butter and flour, you can add whatever else you want. I often grab a mix of frozen veggies from the freezer. Whatever I have goes in. When I took the pictures for this recipe I used spinach, green beans, corn, peas, leeks, and carrots.
Sometimes I’ll add in broccoli or cauliflower.
Seasoning is also customizable. I often add oregano, basil, and garlic. And if I have it I’ll also add a small handful of parmesan cheese.
This pot pie really is the ultimate grab and dump dinner solution.
Ingredients:
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion (I used leeks)
½ tsp salt
¼ tsp pepper
1 ¾ cups chicken broth
½ cup milk
2 ½ cups shredded chicken or turkey
2 cups frozen mixed veggies
Instructions:
You’ll want to have your pie crust ready and chicken cooked and shredded before you begin cooking.
Heat the oven to 425 degrees.
In a saucepan, melt the butter over medium heat. Add onion (and garlic if adding) and cook for 2 minutes stirring frequently until tender.
Stir in flour, salt, and pepper until well blended.
Add in the broth and milk and stir until bubbly and thick.
Stir in the meat and veggies. Remove from heat.
Spoon the mixture into your prepared pie plate. Top with a second crust and cut slits in the top to vent.
Bake 30 40 minutes or until crust is golden brown. During the last 15-20 minutes you can cover the edges with foil to avoid excessive browning.
