Easy Chicken Pot Pie
Chicken Pot Pie is one of my favorite comfort foods. It’s the perfect dinner recipe for a rainy or cold night. It’s the perfect combo of creamy filling and flaky pie crust.
I use already made pie crust to make life easier too!
◾START BY SHREDDING/CHOPPING YOUR CHICKEN.
◾IN A MEDIUM SAUCEPAN, MELT 5 TBSP BUTTER AND ADD 1 SMALL CHOPPED ONION. WHEN IT’S SOFT ADD 5 TBSP FLOUR, 1/2 Tsp. SALT, 1/2 tsp. PEPPER, & 1/4 tsp THYME STIR WELL.◾slowly add 1 1/2 CUPS CHICKEN BROTH AND 2/3 CUP MILK. whisk until smooth. keep cooking and stirring until this thickens.
◾once the mixture is thick, add the shredded chicken and frozen veggies and stir together.
◾line a 9 inch pie plate with one of the crusts, spoon in your filling.
◾add the top crust. Pinch to seal crust and cut an x to vent. place on top of a small cookie sheet and bake in a preheated 400° oven for 30 minutes or until the crust is golden brown.LET COOL FOR 10 MINUTES BEFORE SLICING(THE FILLING WILL RUN OUT IF IT’S TOO HOT!)ENJOY!!
Easy Chicken Pot Pie
Recipe details
- 6 servings
- Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
Comments
Share your thoughts, or ask a question!
May I substitute the milk with non-dairy milk? This looks so yummy!