Five years ago, our family moved across the country from suburban California to the country in North Carolina in search of a lifestyle change. I started this blog to share my passion for family, farm animals, home decorating, crafts, DIYs, recipes, gardening, and so much more. I’m happy you’ve joined me here!
One of my favorite things about winter is comfort food. Chicken pot pie has always been a favorite of mine since I was a little girl. There’s something about the juicy chicken and tender veggies all baked inside a delicious golden, flakey crust that I cannot resist. What’s not to love?!Before winter gets away from us, I want to share my recipe for Chicken Pot Pie with you. It’s an easy take on an old favorite, perfect for busy families and beginner cooks. With farm chores, house chores, and the busy day to day of family life, I’m always looking for shortcuts to create healthy and delicious home cooked meals. By using a rotisserie chicken and frozen pie crust in this recipe, I’ve taken about an hour off the preparation and cook time making it a easy and delicious weekday meal.
This chicken pot pie recipe was made to leave everyone with a full stomach and a warm heart in winter. I hope you and yours enjoy it as much as my family does!
Yield: 1- 9" Pie
Easy Chicken Pot Pie
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour40 minutes
EASY CHICKEN POT PIE
One of my favorite things about winter is comfort food. Chicken pot pie has always been a favorite of mine since I was a little girl. There's something about the juicy chicken and tender veggies all baked inside a delicious golden, flakey crust. What's not to love?! My recipe is an easy take on an old favorite, perfect for busy families and beginner cooks. I hope you enjoy it as much as my family does!
EASY CHICKEN POT PIE
2 rotisserie chicken, shredded
3 cups chicken broth
2 chicken bouillon cubes
1 stick unsalted butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1/4 cup heavy cream
2 carrots, diced
1 celery rib, diced
1 cup frozen peas
1/3 cup minced fresh parsley
2 frozen pie shells
1 egg beaten with 1 teaspoon of water, for egg wash
Flaked sea salt and cracked black pepper
Preheat oven to 350 degrees F.
Take frozen pie crusts out of freezer to begin thawing on the counter.
In a small sauce pan, heat the chicken broth and dissolve the bouillon cubes in the stock.
In a large pot, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the minced garlic and saute about 1 minute. Add the flour and cook over low heat, stirring constantly, for about 2 minutes. Add the hot chicken stock to the flour sauce whisking to incorporate. Simmer on low heat for about 1 minute, stirring, until thick. Add 1 teaspoon salt, 1/2 teaspoon pepper, and heavy cream. Add the chicken, carrots, celery, peas, and parsley. Mix well.
Pour the filling into pie crust. Flatten the second thawed, pie crust and lay on top of filling. You can trim access crust and you like and pinch together edges. Don't worry about how it looks, it will have a rustic feel and in the end, it will taste delicious...promise! Make a few slits in the center of the pot pie. Brush the top crust with egg wash, sprinkle with sea salt and cracked pepper.
Place pot pie on baking sheet lined with aluminum and bake for 45-55 minutes, or until the top is golden brown and the filling is bubbling hot.
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