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Easy Chicken Pot Pie

Crusty & creamy chicken pot pie. The best you'll ever have!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 slices from 1-9 inch pie
Calories 518kcal
Author Ana Frias

Ingredients

  • 6 Tablespoons butter
  • 1/2 cup sliced celery
  • 1/3 cup chopped onion
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-1/4 cups chicken broth
  • 1 cup milk
  • 12 oz peas & carrots mix frozen bag
  • 2 cups diced cooked rotisserie chicken
  • 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 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.
  • Line the bottom of a 9-in. pie pan with one of the pie crust.
  • 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.
  • Bake for about 40 to 45 minutes or until pastry is golden brown.
  • Cool for 10 minutes before serving.

Nutrition

Serving: 1slice | Calories: 518kcal | Carbohydrates: 46g | Protein: 15g | Fat: 30g | Saturated Fat: 14g | Monounsaturated Fat: 3g | Cholesterol: 151mg | Sodium: 756mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g