Classic Chicken Pot Pie Bake


  • 2 cups cooked chicken, shredded
  • 2 cups mixed vegetables (peas, carrots, corn)
  • 1/2 cup diced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 package refrigerated pie crusts


  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  4. Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes.
  5. Add the shredded chicken, mixed vegetables, salt, pepper, and thyme to the skillet. Stir until well combined and heated through.
  6. Roll out one pie crust and place it in a greased 9×13-inch baking dish.
  7. Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
  8. Roll out the second pie crust and place it over the filling. Trim and seal the edges, then cut a few slits in the top crust to allow steam to escape.
  9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 420 kcal | Servings: 6 servings

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