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–+ servings

Classic Chicken Pot Pie

A comforting dish filled with tender chicken, vibrant vegetables, and a creamy sauce, all encased in a flaky crust.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup milk
  • 1 cup chicken broth
  • 1/4 cup all-purpose gluten-free flour
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 piece pre-made gluten-free pie crust (or homemade if preferred)
  • 1 egg beaten (for egg wash)

Equipment

  • 9-inch pie dish

Method
 

  1. Prepare the chicken by shredding or dicing it into bite-sized pieces.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and celery, sauté for 5 minutes until softened. Stir in frozen mixed vegetables and cook for another 2-3 minutes.
  3. Sprinkle gluten-free flour over the vegetable mixture, stir well, and cook for about 1 minute. Gradually pour in chicken broth and milk, stirring constantly until thickened (3-5 minutes). Add shredded chicken, thyme, garlic powder, salt, and pepper. Mix until well combined and heated through.
  4. Prepare the pie crust by rolling it out and fitting it into a 9-inch pie dish.
  5. Pour the chicken filling into the prepared pie crust, spreading it evenly. If using a second pie crust, roll it out and place it over the filling. Seal the edges and cut slits in the top crust.
  6. Brush the top crust with the beaten egg for a golden finish.
  7. Preheat oven to 425°F. Bake the assembled pie for 30-35 minutes until the crust is golden brown.
  8. Let the pie cool for 10 minutes before serving.

Nutrition

Calories: 350kcalProtein: 25gSodium: 600mg

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