Chicken Pot Pie {Easy Shortcut Recipe}
User Reviews
5
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
7
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Course
Main Course
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Cuisine
American
Chicken Pot Pie {Easy Shortcut Recipe}
Description
The Chicken Pot Pie recipe features a filling made by sautéing onions, then incorporating flour, half and half, and turkey gravy to create a creamy base. Mixed vegetables and shredded rotisserie chicken add body and texture, while dried rosemary and thyme provide herbal notes. The mixture is poured into a pie crust-lined pan, topped with a second crust, sealed, and baked until golden brown.
The buttery, flaky crust contrasts with the soft vegetable and meat filling. Baking ensures a nicely browned top crust with steam vents to prevent sogginess. The filling is creamy, with a savory gravy backbone enhanced by herbs. Using prepared ingredients simplifies and speeds up the dish without sacrificing comfort-food qualities.
Serve the pot pie as a main dish at lunch or dinner, ideal for using leftover chicken or turkey. It pairs well with a green salad or steamed vegetables for a complete meal. Leftovers can be refrigerated and reheated gently to preserve crust texture.
Ingredients
- 1 (14.1 oz) pkg. pie crusts 2 crusts, refrigerated
- 3 Tbsp butter diced into 1-Tbsp pieces
- 3/4 cup yellow onion finely chopped
- 2 1/2 Tbsp all-purpose flour
- 1 cup half and half
- 1 (12 oz) container turkey gravy McCormick® Simply Better, or chicken gravy
- 3 cups mixed vegetables frozen
- 2 cups (heaping) rotisserie chicken shredded, or leftover turkey
- 1/2 tsp rosemary crushed, dried
- 1/2 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
Instructions
- Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
- Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes.
- Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy.
- Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through.
- Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape.
- Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed.
- Let stand 5 minutes before slicing and serving.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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