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Easy Chicken Pot Pie Recipe That Wow’S Weeknights
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Easy Chicken Pot Pie Recipe That Wow’S Weeknights

Prep Time25 minutes
Cook Time33 minutes
Total Time1 hour
Servings: 6 servings
Calories: 650kcal

Ingredients

  • 2 cup cooked chicken, shredded or chopped
  • 1 cup frozen mixed vegetables (peas, carrots, corn) or use your favorite combo
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup milk (any kind you prefer) + 1/2 cup chicken broth
  • 1/3 cup cream cheese or sour cream for extra creaminess
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp dried thyme (or nice pinch of oregano)
  • Salt and pepper to taste
  • 1 sheet puff pastry or 1 sheet pie crust, thawed
  • 1 egg, beaten (optional, for shine)

Instructions

  • Preheat oven to 400°F (200°C). Grease a pie dish or small skillet and set aside. This is your moment to pretend you’re a fancy baker, even if you’re in sweatpants.
  • In a skillet, melt butter over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds more. It already smells like comfort, right?
  • Stir in flour and cook 1–2 minutes to make a light roux. This thickens things up and keeps the filling from being soupy.
  • Slowly whisk in milk and broth. Bring to a simmer and cook until slightly thickened, about 3–5 minutes. Stir in cream cheese, thyme, salt, and pepper until smooth.
  • Add chicken and vegetables. Stir until everything is evenly coated with that creamy goodness. Taste and tweak the seasoning if needed.
  • Roll out puff pastry or pie crust. Cover the filling, crimp edges, and cut a few slits on top to vent. If you’re feeling fancy, brush with the beaten egg for a glossy finish.
  • Bake 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it rest a few minutes before serving so you don’t burn your tongue and your enthusiasm.