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a golden double-crust chicken pot pie with a steaming slice removed in a wide horizontal shot, creamy filling visible, rustic pie dish, cozy farmhouse table, warm natural light, shallow depth of field, landscape orientation

Chicken Pot Pie

A double-crust pie containing chicken, vegetables, and gravy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken diced
  • 2 cups frozen mixed vegetables
  • 4 tbsp butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup milk
  • 2 pie crusts

Method
 

  1. Heat oven to 400F. Melt the butter and whisk in the flour for 1 minute.
  2. Slowly add the broth and milk, whisking until thickened.
  3. Stir in the chicken and vegetables, then season.
  4. Line a pie dish with one crust, add the filling, and top with the second crust.
  5. Cut vents and bake 35 to 40 minutes until golden brown.

Notes

Brush the crust with egg wash for that gorgeous bakery shine.