Chicken Pot Pie is a comforting, hearty dish filled with tender chicken, vegetables, and a creamy sauce, all tucked under a flaky, golden crust. This easy version simplifies the process, making it quick and accessible for a weeknight dinner while still delivering all the comforting flavors of a classic pot pie.
Ingredients
- 2 cups cooked chicken, shredded or diced (leftover chicken or rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk or heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1 sheet refrigerated pie crust (or puff pastry)
- 1 egg, beaten (for egg wash)