Chicken Pot Pie

 

Chicken Pot Pie

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.

Chicken Pot Pie Filling

Ingredients:

  • 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

Directions:

  1. Preheat oven to 425 degrees  F.
  2. 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.
  3. In medium-sized pot, heat butter until melted.
  4. Add in flour, onions, garlic powder, salt & pepper. Stir to combine. Cook until smooth and bubbly.
  5. Slowly stir in broth and milk. Heat to boiling and boil for 1 minute until mixture thickens.
  6. Remove pot from heat. Stir in chicken and veggies.
  7. Pour into prepared pie crust.
  8. Top with second pie crust. Cut several small slits into top crust dough to release heat as it cooks.
  9. Lightly brush a little of the milk over the top of crust to keep it from browning too much while baking.
  10. Bake for 30-35 minutes until crust is golden brown.
Summary
Recipe Name
Chicken Pot Pie
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