Simple Chicken Pot Pie

6 Servings
50 min

Nothing screams Sunday family dinner quite like this meal icon


I made this recipe with the help from my toddler and he loved helping me make it *almost* as he loved eating it! It's super simple but feels a bit fancier then picking one up from the frozen foods aisle.


To help make the process a bit easier and faster, I like to use the short cuts of using rotisserie chicken and pre-made pie crust. If you've got the time to make your own roast chicken and crust, then by all means go for it!


I like to serve with up with creamy mashed potatoes and roasted vegetables for a delicious dinner. Enjoy!

SO. CREAMY.

Recipe details

  • 6  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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Ingredients


  • 2 refrigerated pre-made pie crusts
  • 2 Tbsp olive oil
  • 4 large carrots, diced (about 3 cups)
  • 1 small white onion, diced
  • 1 cup frozen peas
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1 1/2 cup milk
  • 1/2 tsp of each; salt, pepper, garlic salt, onion powder and Italian seasoning
  • 4 cups cooked and shredded chicken breast
  • 1 egg, beaten
  • 1 Tbsp water

Instructions


Preheat oven to 375 degrees.
Place one of the pie crusts in a 12-inch pie plate. Press firmly to the bottom of the pie plate and up the sides of the plate as well.
In a large fry pan, cook vegetables in oil over medium high heat until tender, about 8-10 minutes. Remove from the pot and set aside in a bowl.
To the same pot, melt butter over medium heat. Whisk in flour and cook for about 2 minutes.
Slowly drizzle in broth and whisk. Once combined, then add in the milk, continuing to whisk until combined and smooth.
Stir in the seasonings. Then stir in cooked chicken and cooked vegetables.
Once combined, place into prepared pie plate.
With the remaining pie crust, slice into 1 inch strips. Then place the strips onto the prepared pie crust. You can make it fancy with a design if you wish!
Combine beaten egg and water together and brush over the top of the pie.
Bake for 30 minutes until crust is lightly browned and crispy.
Remove from the oven and serve warm. Enjoy!

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