Easy Chicken Pot Pie

A chicken pot pie on a white bowl with a blue napkin on the side and a fork.

Easy Chicken Pot Pie

Crusty & creamy chicken pot pie. The best you'll ever have!

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices from 1-9 inch pie

Calories 518kcal

Author Ana Frias

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 peas & carrots mix frozen bag
2 cups cooked rotisserie chicken chopped into small cubes
2 9 inch unbaked pie crusts
1 egg + 1 tablespoon of milk. Mix to make egg wash optional

Instructions

Preheat oven to 375 degrees
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.
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.
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

#1 Remove the pie crust from refrigerator and let sit on counter for 10 minutes or until pliable. The pie crust may crack when extending it into the pan when it's cold.

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