Chicken Pot Pie

Ingredients

• 1.25 lbboneless skinless chicken breasts$7.35
• 1.5 cupfrozen mixed vegetables$2.04
• 0.5 eachyellow onion, diced$0.53
• 4 tbspunsalted butter$0.55
• 0.25 cupall-purpose flour$0.08
• 1.5 cupchicken broth$0.85
• 0.5 cupwhole milk$0.21
• 2 eachrefrigerated pie crusts$2.26
• 0.75 tspkosher salt$0.01
• 0.25 tspblack pepper$0.04
• 0.5 tspdried thyme$0.07
• Total for 4 servings$13.99

Most of the cost is boneless skinless chicken breasts ($7.35) and refrigerated pie crusts ($2.26). With oil, spices and staples already at home, the shop drops to about $13.05. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 425°F (220°C). Bring a medium saucepan of water to a gentle simmer over medium heat, and make sure the frozen mixed vegetables are thawed and drained.
2. Add the chicken breasts to the simmering water and poach over medium-low heat for 12 to 15 minutes until cooked through to an internal temperature of 165°F (74°C) with no pink remaining. Remove the chicken to a cutting board, let rest 5 minutes, then cut into bite-sized dice.
3. Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
4. Whisk in the flour, kosher salt, black pepper, and dried thyme, cooking for 1 minute until bubbling and lightly toasted.
5. Gradually whisk in the chicken broth and whole milk until smooth. Bring to a simmer over medium heat, stirring constantly, and cook for 2 to 3 minutes until the sauce is thick and glossy.
6. Stir the diced chicken and thawed mixed vegetables into the skillet until evenly coated, then remove from heat.
7. Unroll one refrigerated pie crust and press it gently into the bottom and sides of a 9-inch pie dish. Pour the warm filling into the crust, then unroll and place the second crust over the top.
8. Trim the overhang, pinch and flute the edges to seal, and cut four small vents in the top crust. Bake at 425°F (220°C) for 30 to 35 minutes, covering the rim loosely with foil after 15 to 20 minutes if it browns fast, until the crust is deep golden and the filling bubbles through the vents.
9. Transfer the pie to a wire rack and allow it to rest for 10 minutes so the filling sets.
10. Cut into wedges and serve warm.