Easy Chicken Pot Pie
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
533 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken Pot Pie
Report
Are you ready to indulge in a comforting, homemade classic that's a surefire family favorite? Look no further than this mouthwatering easy Chicken Pot Pie recipe that's a breeze to make, featuring a rich, savory filling and a golden, flaky store-bought pie crust. Get ready to enjoy a taste of nostalgia in every bite!
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Ingredients
- 2 refrigerated pie crust room temperature
- 3 tablespoons butter melted
- 4 carrots peeled and diced
- 4 celery stalks diced
- 1 onion diced
- 1 cup chicken broth
- 1 cup mushrooms diced
- 1 cup frozen green peas
- 1 tablespoon poultry seasoning dried thyme, and parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups milk
- 1 tablespoon cornstarch
- 3 cups cooked chicken shredded or chopped into bite size pieces
- 1 egg
- Salt and cracked black pepper for topping on pie crust
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large skillet melt the butter on medium-high heat. Add in the carrots, celery, and onion, stirring and cooking for 2-3 minutes. Then, mix well and add in the chicken broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
- While the vegetables cook, roll out one of the pie crust. Place over the top of a pie plate and crimp edges. Poke the bottom of the pie crust with the tines of a fork. Pre-bake crust for 15 minutes until the crust starts to harden and set.
- Once the veggies are semi-cooked add the diced mushrooms, green peas, poultry seasoning, salt and black pepper. Mix well and let simmer for a few minutes.
- While vegetables continue to cook, using a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens (the sauce will begin to thicken over time). Add the cooked diced/shredded chicken, mix well, and then remove from heat and set to the side.
- Remove the semi-cooked pie crust from oven. Carefully, pour the chicken pot pie filling into the pre-baked crust.
- Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust (remember pie plate is very hot, so be very careful with this step). Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg and sprinkle salt and cracked black pepper on top.
- Bake for 30 minutes until pie crust is golden brown. Carefully remove from the oven and let sit for 10 minutes. Slice and serve immediately.
Notes
- ake sure to bring your pie crust out of the refrigerator and let sit at room temperature for at least 15 minutes. It will be much easier to handle.
- Refrigerated Pie Crust - When you are ready to start making this recipe make sure to bring your pie crust out of the refrigerator and let sit at room temperature for at least 15 minutes. It will be much easier to handle.
- Vegetables – Want to add more vegetables to your pot pie? Try adding 2-4 parsnips, 1-2 peeled and diced white potatoes, sweet potatoes, green beans, and/or corn kernels.
- Crust – Instead of pie crust you can use raw biscuits on top or even puff pastry. If you use one of these options you'll just omit the pre-baking of pie crust step as you won't have pie crust on the bottom. Baking time might be a little less depending on what you decide to use.
Nutrition Information
Show Details
Serving
1g
Calories
533kcal
(27%)
Carbohydrates
42g
(14%)
Protein
31g
(62%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
109mg
(36%)
Sodium
601mg
(25%)
Potassium
651mg
(19%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
7338IU
(147%)
Vitamin C
14mg
(16%)
Calcium
136mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 533kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 601mg | 25% |
| Potassium | 651mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 7338IU | 147% |
| Vitamin C | 14mg | 16% |
| Calcium | 136mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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