Nothing says comfort food like a hearty bowl of chicken pot pie: flavor packed, loaded with shredded chicken, nutritious vegetables, surrounded in a delectable cream sauce, topped with a crisp flaky crust. I’ve made a few different versions before, and this way is becoming a favorite, since it uses an already cooked chicken and refrigerated pie crust from the grocery. That’s two parts, already made! So it’s quick & easy to throw together, pop in the oven, and bam, classic comfort food is served.22
Let’s dive in! Start off by shredding the chicken, then set aside. Get out some carrots, a potato, yellow onion, and can of peas.
Peel and dice the potato and carrots.
Place potatoes and carrots in a saucepan, cover with water, and bring to a boil. Let boil for 7-8 minutes (or until they have softened).
Pour in colander to drain, and set aside.
Melt one stick (1/2 cup) of butter in a large sauté pan.
After butter has melted, add in onions and sauté for 2-3 minutes.
Add in seasonings (salt, Italian seasoning, and pepper), then sprinkle flour on top and stir well. Cook for one minute, continuously stirring to evenly cook flour.
Change to a bigger pan if you realize the one you are using is way too small🤭. Slowly whisk in the chicken broth, followed by the milk.
Add in the potatoes and carrots, stir and let simmer for 3-5 minutes to let it thicken.
Check the taste and add in more salt and pepper if needed (I added a bit more of both). Next, sprinkle in the chicken and peas.
Stir to thoroughly combine mixture and turn off heat.
Prepare pie pan(s) by spraying them with oil. I used two small pie pans (this recipe will make 4 small pies (I had leftover mix) or one 9 inch deep dish pie).
Since I was using two smaller pie dishes, I had to cut up and manipulate the crust to fit each dish separately. I did this by cutting the round into four pieces.
Then I used two pieces each to form the base of each pie, using my fingers to mold the crust to its proper shape.
After both base crusts are placed, pour in filling.
Shape the top layer (if making small pies). I did this by cutting out a circle after measuring the diameter of the pie with a knife.
Place the second pie crust on top to cover the filling and press down firmly with your thumb around the edges, pinching the two sides together.
I formed the other top by taking the leftover crust, balling it up, and rolling it out again.
Brush crust(s) with the egg wash, then use a knife to cut slits in the crust to let steam escape.
Place pie pan on a baking sheet and tent the edges of the pie crust with foil, to prevent burnt edges. Remove foil half way into baking (I forgot to do this until it was already in the oven, so I placed the foil on half way into baking).
Bake in the oven for 22-30 minutes, or until crust is the desired golden brown color. My two small pies took 22 minutes.
Admire your lovely creation.
Take one last picture… then devour.
KITCHEN UTENSILS:
- Wood cutting board*
- Chef’s knife (my FAVORITE knife*, worth ever penny)
- Rubber Spatula (or other stirring utensil)
- Large sauté pan (my favorite cookware set*)
- Whisk
- Prep bowls
- Small Pie Dishes* (or a 9 inch deep pie dish)
- Pastry Brush*
Quick & Easy Chicken Pot Pie
Ingredients
- 1 cup potatoes (peeled and diced)
- 1 cup carrots (peeled and diced)
- 1/2 cup unsalted butter
- 2/3 cup diced onion
- 2 teaspoons Mixed Up Salt
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 11/2 cups chicken broth
- 1 cup whole milk
- 3 cups shredded chicken (I used a rotisserie chicken)
- 1 cup peas
- 2 refrigerated pie crusts
- Egg wash (1 egg beaten together with 1 tablespoon of water)
Directions
- Preheat oven to 425 degrees.
- Place potatoes and carrots in a saucepan, cover with water, and bring to a boil. Let boil for 7-8 minutes (or until they have softened).
- Drain and set aside.
- Melt one stick (1/2 cup) of butter in a large sauté pan. After butter has melted, add in onions and sauté for 2-3 minutes.
- Add in seasonings (salt, Italian seasoning, and pepper), then sprinkle flour on top and stir well. Cook for one minute, continuously stirring to evenly cook flour.
- Slowly whisk in the chicken broth, followed by the milk.
- Next, add in the potatoes and carrots, stir and let simmer for 3-5 minutes to let it thicken.
- Check the taste and add in more salt and pepper if needed (I added a bit more of both).
- Sprinkle in the chicken and peas, then stir to thoroughly combine mixture. Turn off heat.
- Place pie crust into prepared pie pan(s). Press down firmly with your fingers to fit the crust in properly, then pour in filling.
- Place the second pie crust on top to cover the filling and press down firmly with your thumb around the edges, pinching the two sides together.
- Brush crust(s) with the egg wash, then use a knife to cut slits in the crust to let steam escape.
- Place pie pan on a baking sheet and tent the edges of the pie crust with foil, to prevent burnt edges (remove foil half way into baking).
- Bake in the oven for 22-30 minutes, or until crust is the desired golden brown color. My two small pies took 22 minutes.
- Let cool slightly, and enjoy!
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