With monsoon having made its presence felt, what can be better than a slice of warm and oozy pie as you watch the rains lash outside against window panes. The classic chicken pot pie recipe has a flaky, buttery crust and a creamy sauce along with a hearty mix of chicken and vegetables that can be a perfect monsoon edible. Plus, it's super easy to make and so, anyone can turn a chef, with this recipe.

chicken pot pie recipe

Ingredients

Crust

1 box of pie crusts.  Soften the crusts as directed on the box. 

Filling

  • 1/3 cup butter
  • 1/3 cup onion chopped
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tbsp pepper
  • 1 3/4 chicken broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken
  • 2 cups diced vegetables including broccoli, potatoes, carrots, cauliflower
chicken pot pie recipe

Method

Heat the oven to hot. Prepare pie crusts as directed on box for Two Christ Pie using a 9-inch glass pie pan.  

Heat oven to 425°F. Prepare pie crusts as directed on box for Two-Crust Pie using a 9-inch glass pie pan. You can buy a glass pie pan from here at ₹ 2,390. 

Melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender in a saucepan. You can buy a saucepan from here at ₹ 275.

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in shredded or diced chicken and mixed vegetables. 

chicken pot pie recipe

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Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. (You can buy an oven at a discounted price of ₹ 3,383 from here). 

Let stand 5 minutes before serving.