Chicken Pot Pie

Chicken Pot Pie is the ultimate family dinner recipe! Tender, flaky pie crust stuffed with rotisserie chicken, mixed vegetables and a thick, creamy sauce. This pot pie is as easy as it is delicious!

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 328kcal

Author: Cathy Trochelman

Ingredients

1/3 cup salted butter
1/2 cup chopped yellow onion
1/3 cup all purpose flour
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups cooked, shredded chicken (I used one rotisserie chicken)
12 ounces frozen mixed vegetables
2 pie crusts (I used store bought)

Instructions

Melt butter in a large skillet. Add onion and cook until tender.
Add flour, poultry seasoning, salt and pepper. Cook, stirring, until blended.
Slowly add chicken broth and milk. Cook, stirring, until mixture is bubbly and thickened to the consistency of gravy.
Remove from heat. Stir in chicken and frozen vegetables.
Spoon mixture into a pie pan lined with crust. Top with second crust; seal and flute edges. Cut slits in crust.
Bake at 400° for 30 minutes. Remove from oven and cover edges with foil to prevent over-browning.
Bake for an additional 15 minutes.

Notes

Recipe Variations

Use fresh steamed vegetables in place of frozen

Add additional vegetables, such as broccoli, cauliflower, or mushrooms

Substitute cooked chicken breast or chicken thighs for the rotisserie chicken

Use homemade pie crust

Make individual pot pies in small pie tins or muffin tins (reduce the baking time accordingly)

Add any of your favorite fresh herbs to the "gravy"

Add more chicken for an extra meaty pie

Nutrition