Easy Chicken Pot Pie
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6 slices from 1-9 inch pie
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Calories
518 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Pot Pie
Description
This pot pie begins by sautéeing butter with chopped celery and onions until soft. A flour, salt, and pepper mixture is cooked in to create a roux, to which chicken broth, milk, frozen peas, and carrots along with diced cooked chicken are added. The mixture simmers until it thickens and flavors meld, then rests to further thicken.
The filling is poured into a pie crust-lined pan, topped with another crust, sealed, and slits are cut to vent steam. Optionally, an egg wash can be applied for a golden finish. Baking the pie results in a savory casserole with a crisp, buttery crust enclosing the creamy chicken and vegetable filling.
Letting the filling cool slightly before assembling helps achieve proper thickness, and handling the pie crust after resting ensures it doesn’t crack when shaped.
Ingredients
- 6 Tablespoons butter
- ½ cup celery chopped into small pieces
- ⅓ cup onion chopped into small pieces
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ¼ cups chicken broth
- 1 cup milk
- 12 oz pea frozen mix bag
- 12 oz carrot frozen mix bag
- 2 cups rotisserie chicken chopped into small cubes, cooked
- 2 pie crust 9 inch, unbaked
- 1 egg optional, mix to make egg wash, 1 tablespoon milk
- 1 milk optional, mix to make egg wash, 1 tablespoon milk
Instructions
- In a medium to large saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.
- Stir in flour, salt and pepper.
- Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.
- Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
- Preheat oven to 375 degrees
- Line the bottom of a 9-in. pie pan with one of the pie crust. See Note 1 below.
- Pour the chicken mixture over the bottom pie crust. Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape. Optional: Brush the top with egg wash for a more golden crust.
- Place the pie pan on a baking tray so that it's easy to remove from the oven once it's baked. Bake for about 40 to 45 minutes or until pastry is golden brown.
- Cool for 10 minutes before serving.
Notes
- Allow the refrigerated pie crust to sit at room temperature for about 10 minutes before rolling to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices from 1-9 inch pie
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 518kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 151mg | 50% |
| Sodium | 756mg | 32% |
| Potassium | 380mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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