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Creamy Chicken and Vegetable Pot Pie

A hearty and comforting pot pie filled with tender chicken, colorful vegetables, and a creamy sauce, wrapped in a flaky pie crust, perfect for any family gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Crust
  • 1 package refrigerated pie crusts

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet, add a splash of oil over medium heat. Sauté the diced onion until soft and translucent, about 5 minutes. Add minced garlic and thyme; cook for another minute until fragrant.
  3. Pour in the chicken broth and heavy cream. Stir well, bringing the mixture to a simmer. Once simmering, add your shredded chicken and mixed vegetables. Season with salt and black pepper, mixing everything for an evenly coated filling.
Baking
  1. Remove the skillet from heat and pour your filling into a pie dish. Cover it with the refrigerated pie crust, crimping the edges to seal it well. Make a few slits in the top crust to allow steam to escape.
  2. Place the pie dish on a baking sheet and bake in the preheated oven for about 30 minutes or until the crust is golden brown.
Serving
  1. Once baked, remove from the oven, allow to cool slightly, and then serve warm.

Notes

Substitutions: Feel free to swap shredded chicken with turkey or even chickpeas for a vegetarian twist. Store covered in the fridge for up to three days or freeze unbaked for up to three months. Reheat by baking from frozen at 375°F (190°C) for about 50 minutes.