Easy Chicken Pot Pie

6 servings
50 min

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.
YOU WILL NEED 3 CUPS

◾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
Show Nutrition Info
Hide Nutrition Info

Ingredients

CRUST

  • 1 PACKAGE REFRIGERATED PIE CRUST

FILLING

  • 5 TBSP BUTTER
  • 5 TBSP FLOUR
  • 1 SMALL CHOPPED ONION
  • 1 ½ CUPS CHICKEN BROTH
  • ⅔ CUP MILK
  • ½ TEASPOON SALT
  • ½ TEASPOON PEPPER
  • ¼ TEASPOON THYME
  • 3 CUPS SHREDDED CHICKEN
  • 2 CUPS FROZEN PEAS & CARROTS

Instructions


Preheat your oven to 400°. Take out pie crusts from fridge.
In a medium saucepan over medium heat, melt the butter. Add the onion and cook for 2 minutes.
Add the flour, salt, pepper, & thyme. Stir until blended with the melted butter.
Slowly add the chicken broth and milk. Whisk the mixture until smooth. Keep cooking and stirring until it thickens. (This will take a few minutes)
Add shredded chicken and frozen vegetables. Stir to combine.
Line a 9 inch pie plate with one pie crust. Pour the filling in and top with the second crust.
Pinch the edges of the pie crust together to seal and cut an X on the top for venting.
Place pie plate on top of a small cookie sheet and bake for 30 minutes or until the crust looks golden brown.
Let cool off for 10 minutes before serving

Jennifer Howard| Cottage On Bunker Hill
Want more details about this and other recipes? Check out more here!
Go

Comments

Next