Simple Chicken Pot Pie (Cozy, Homemade Comfort Food)
This easy chicken pot pie is made with wholesome ingredients and a creamy, homemade filling — comfort food that feels like home.
- Yield: 6 servings 1x
Ingredients
Scale
- 1 (16 oz) bag of organic mixed vegetables (about 4 cups - carrots, corn, peas, green beans)
- 1 small onion, diced
- 1 celery rib, chopped
- 2 tablespoons olive oil
- 4 cups cooked, shredded chicken breast
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup milk
- 1/4 cup all-purpose flour, plus 1 tablespoon if needed
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 prepared pie crust
- 1 egg, beaten with a splash of water (for egg wash)
Instructions
- In a large cast iron skillet, heat olive oil over medium heat. Add diced onion and chopped celery. Sauté until softened, about 5 minutes.
- Stir in the mixed vegetables and cook 3–5 minutes until tender. Add shredded chicken and season with garlic powder, salt, and pepper.
- Sprinkle flour evenly over the mixture, stirring to coat. Slowly add milk and broth while stirring constantly. Cook until thickened and creamy.
- Remove from heat. Lay pie crust over the filling, tucking edges gently. Cut 3 small slits in the top and brush with egg wash.
- Bake at 425°F (220°C) for 25 minutes, or until crust is golden brown.
- Let rest 5 minutes before serving. Serve warm with a simple green salad or roasted vegetables.
Notes
Make Ahead:
Prepare the filling earlier in the day, cover, and refrigerate. Top with crust just before baking.
Substitutions:
- Use rotisserie chicken for convenience.
- Swap in fresh vegetables if you prefer.
- Try biscuit dough on top instead of pie crust for a rustic version.
Storage:
Refrigerate leftovers for up to 3 days. Reheat in the oven or microwave until warmed through.
Find it online: https://margaretmatheny.com/simple-chicken-pot-pie/
