This is our absolute favorite Chicken Pot Pie recipe and the only one that we make now. It’s the perfect dish for a cozy night at home during the Fall and Winter months, and a great way to use up the last of a storebought rotisserie chicken (Aren’t those just the best?). Using a prepared pie crust from the store makes this recipe super quick and easy to throw together, without compromising on the flavors of one of our all-time favorite comfort foods.
- 1/3 cup butter
- 1/3 cup flour
- 1/3 cup chopped onion (I sub for 1/4 tsp onion powder due to an onion allergy)
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 1/2 – 2 cups shredded cooked chicken (I love to use a store-bought rotisserie chicken for this recipe to keep things quick and easy)
- 1 (8-10 oz) bag of frozen mixed veggies (perfect because they are precut for you)
- 1 package prepared pie crust (Make sure it includes 2 crusts. I typically buy Pillsbury brand pie crust for this recipe.)
- 2-3 Tbs milk
- Preheat oven to 425 degrees F.
- Lightly spray a deep pie dish with nonstick cooking spray. Lay one of the prepared pie crusts in the dish, pressing down around the base and edges of the pie plate.
- In medium-sized pot, heat butter until melted.
- Add in flour, onions, garlic powder, salt & pepper. Stir to combine. Cook until smooth and bubbly.
- Slowly stir in broth and milk. Heat to boiling and boil for 1 minute until mixture thickens.
- Remove pot from heat. Stir in chicken and veggies.
- Pour into prepared pie crust.
- Top with second pie crust. Cut several small slits into top crust dough to release heat as it cooks.
- Lightly brush a little of the milk over the top of crust to keep it from browning too much while baking.
- Bake for 30-35 minutes until crust is golden brown.