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+ servings
A chicken pot pie on a white bowl with a blue napkin on the side and a fork.
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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
  • ½ cup celery chopped into small pieces
  • 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. 
 

Nutrition

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