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The Boat Shed Kitchen

Chicken Pot Pie Recipe

This Chicken Pot Pie Recipe is pure comfort food, combining tender chicken, creamy gravy, and mixed vegetables wrapped in a golden, flaky crust. It’s hearty, homemade, and perfect for a cozy dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 box refrigerated pie crusts 14.1 oz, room temperature
  • ⅓ cup butter
  • ⅓ cup chopped onion or 1½ Tb dried onion
  • ⅓ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1¾ cups chicken broth or stock
  • ½ cup milk 2% recommended
  • 2½ cups cooked shredded chicken
  • 2 cups frozen mixed vegetables thawed

Method
 

  1. Preheat oven to 425°F. Press one pie crust into a 9-inch pie plate.
  2. Melt butter in a saucepan over medium heat. Add onions and cook 2 minutes.
  3. Whisk in flour, salt, pepper, and poultry seasoning. Cook until thick.
  4. Slowly add broth and milk, whisking until thick and bubbly.
  5. Stir in chicken and vegetables. Remove from heat.
  6. Pour mixture into crust. Top with second crust, seal edges, and cut slits in top.
  7. Bake 30–40 minutes until golden. Cover edges with foil in last 15–20 minutes.
  8. See full steps with tips & photos → https://theboatshedcafe.com/chicken-pot-pie-recipe/

Notes

  • Use leftover chicken or rotisserie chicken for convenience.
  • Allow the pie filling to cool slightly before pouring into the crust—this helps prevent a soggy bottom.
  • Swap mixed vegetables for fresh, lightly steamed veggies if desired.