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Easy Chicken Pot Pie

Easy Chicken Pot Pie - Easy Meals To Cook

Ah, chicken pot pie. It’s like a warm hug on a plate. Growing up, I often found this dish bubbling away in my family kitchen. The aroma of savory chicken and vegetables intermingled with the flaky pastry crust would transport me into my happy place. But let’s be real—it’s not just nostalgia that makes this dish a hit.
This easy chicken pot pie recipe is for the busy home cook. With straightforward ingredients and a few simple steps, you can have a delicious meal on your table in no time. The beauty lies in its versatility. This dish allows room for creativity, letting you throw in veggies or spices that reflect your taste.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups cooked, shredded chicken breast or thigh
  • 2 cups thawed frozen mixed vegetables peas, carrots, corn, green beans
  • 1 box refrigerated pie crusts 14.1 ounces, at room temperature
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken stock or broth
  • 1/2 cup milk 2% preferred for creaminess
  • 1/3 cup finely diced onion or 1 1/2 tablespoons dried minced onion
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1/3 cup unsalted butter
  • 2 tablespoons fresh parsley chopped

Method
 

Step 1: Prepare the Oven and Pie Crust
  1. Start by preheating your oven to 425°F (220°C). While it warms up, let your refrigerated pie crusts sit at room temperature for about 10 minutes. This will make them easier to unroll.
Step 2: Get Your Filling Ready
  1. In a large skillet, melt the butter over medium heat. Once melted, add the diced onion and sauté for about 2-3 minutes until it’s soft and translucent. Then sprinkle in the flour, stirring constantly for about a minute. This will help thicken your sauce later.
Step 3: Add Liquid to Your Mixture
  1. Gradually whisk in the chicken stock and milk, making sure to eliminate any lumps from the flour. Stir until the mixture is smooth and bubble starts forming.
Step 4: Season the Filling
  1. Once your blended filling reaches a slight simmer, stir in the salt, black pepper, poultry seasoning, and garlic powder. Toss in the shredded chicken and mixed vegetables. Mix thoroughly, allowing the filling to heat.
Step 5: Assemble the Pot Pie
  1. Unroll one of the pie crusts into a pie dish. Pour your creamy chicken filling into the crust. Cover with the second crust, sealing the edges by crimping them together with your fingers or a fork. Cut a few slits into the top to allow steam to escape while baking.
Step 6: Bake
  1. Place your assembled pie in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown. Keep an eye on it; if the edges brown too quickly, cover them with foil.

Notes

  • Use Leftover Chicken: Rotisserie chicken or leftover cooked chicken can save you even more time.
  • Thaw Vegetables Properly: Make sure frozen veggies are thawed and drained before adding them to avoid excess moisture in your filling.
  • Egg Wash for Shine: To achieve a shiny crust, brush the top with an egg wash made from beaten egg and a splash of water.
  • Customize with Herbs: Feel free to experiment with fresh herbs like thyme or rosemary for added depth.
  • Ensure Even Cooking: Rotate your pie halfway through baking for a more uniform crust.