Easy Chicken Pot Pie
Crusty & creamy chicken pot pie. The best you'll ever have!
Servings 6 slices from 1-9 inch pie
- 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
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.
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