This Easy Chicken Pot Pie is so simple it can be made on a weeknight. A creamy filling, chock full of vegetables and enveloped by a perfectly browned, crimped crust. Take the store bought crust shortcut and you’ll be enjoying this homebaked goodness in no time!
It’s that time of year again. The temperature is slowly dropping and all you want for dinner is something warm and comforting. Do yourself a favor and go ahead and add the ingredients for this Easy Chicken Pot Pie to your grocery list. I’ll wait by inbox for your thank you note.
Melanie Bauer
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Ingredients
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 2 cups frozen green peas
- 1/2 cup butter
- 1 onion, chopped
- 2/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1-1/3 cup milk
- 4 9" unbaked pie crusts
Instructions
- Preheat oven to 425 degrees.
- In a saucepan, combine chicken broth, poultry seasoning, garlic powder, chicken, carrots and celery. Bring to boil and cook for 15 minutes. Remove from heat and drain, reserving chicken broth, and set aside. Stir in frozen peas and set aside.
- Meanwhile, in two pie plates place one unbaked pie crust. I prefer the kind you purchase in the refrigerated section that you just unroll. The key to this meal is easy, remember? Prick bottom of crust with fork and bake for 5 minutes.
- In a large saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and thyme. Slowly stir in reserved chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.
- Stir together chicken and onion mixtures and add to bottom pie crusts, dividing evenly.
- Cover pies with top crusts and crimp to seal edges. Make four slits in the top to allow steam to escape.
- Bake for 40 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Notes
This makes two 9" pies. If you don't think your family will eat two pies, simply make one pie and freeze the filling for another meal. br]
Adapted from [Chicken Pot Pie IX by Robbie Rice.
My husband will eat anything and everything that I make and always tells me that it’s good. Even when I know it’s not. I can tell something is really delicious when he won’t quit talking about it. This pot pie? It’s one of those dishes. We had it two weeks ago and he was still talking about it last week when his parents were visiting. So dinner plans were changed and I was making pot pie again. Believe me, nobody was disappointed. We polished off two pies without a problem.
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