Homemade Chicken Pot Pie

5 from 6 votes

Homemade Chicken Pot Pie made with all butter pie crusts, tender chicken thighs, a creamy sauce and tons of veggies is the best easy chicken pot pie recipe!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Dutch oven

Ingredients

2 9-inch pie crusts recipe link in notes
2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs
1 medium yellow onion diced
3 tablespoons butter
3 tablespoons flour
3 cups chicken broth
1 cup milk
20 ounces frozen vegetables my favorite mixture has green beans, peas, carrots, corn
2-3 teaspoons salt
freshly ground pepper

Instructions

Preheat oven to 425°F.
Using a heavy bottom pot or Dutch oven, heat 2 tablespoons olive oil over medium high heat. Cook 1 1/2 pounds boneless skinless chicken thighs until golden brown, about 5 minutes on each side. Remove from pan and set aside on plate. Once chicken cools a bit, shred the meat.
Add onion to Dutch oven. While the 1 medium yellow onion cooks and releases moisture, scrape the bottom of the pan to release any of the chicken that stuck.
Add 3 tablespoons butter and 3 tablespoons flour. Stir and allow to cook for several minutes until fragrant.
Stir in 3 cups chicken broth and 1 cup milk. Allow to come to a boil and stir well until the gravy thickens. Add shredded chicken and 20 ounces frozen vegetables and allow to cook in gravy just until vegetables are no longer cold. Add 2-3 teaspoons salt and freshly ground pepper, to taste.
Line a nine inch pie pan with your first crust. Add the chicken filling as full as you can.
Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
Cook in preheated 425°F oven for 15 minutes, then reduce the heat to 375°F and continue cooking until the crust is golden brown, about 30 more minutes.

Notes

Pie crust recipe: https://selfproclaimedfoodie.com/not-your-mamas-all-butter-pie-crust/

Nutrition