This Easy Chicken Pot Pie is a comforting, homemade dish that’s perfect for busy weeknights or a cozy weekend meal. Made with tender chicken, mixed vegetables, and a creamy sauce all encased in a flaky pie crust, this pot pie is both hearty and delicious. Utilizing rotisserie chicken and pre-made pie crusts, this recipe is as convenient as it is tasty.
Ingredients:
- ⅓ cup butter
- ½ cup chopped onion
- ⅓ cup all-purpose flour
- 1 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cups Simple Truth chicken broth
- ⅔ cup Simple Truth milk
- 3 cups cooked, shredded chicken (I used one rotisserie chicken)
- 1 package Simple Truth frozen mixed vegetables
- 1 box Simple Truth pie crusts
Directions:
- Melt the Butter and Cook the Onion Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until tender.
- Add Flour and Seasonings Stir in the flour, poultry seasoning, salt, and pepper. Cook, stirring constantly, until the mixture is well blended.
- Add Broth and Milk Gradually add the chicken broth and milk, cooking and stirring until the mixture is thickened and bubbly.
- Combine Chicken and Vegetables Stir in the shredded chicken and frozen mixed vegetables.
- Assemble the Pie Spoon the chicken mixture into a pie pan lined with one pie crust. Top with the second pie crust, sealing and fluting the edges. Cut slits in the top crust to allow steam to escape.
- Bake the Pot Pie Bake at 400°F for 30 minutes. Remove from the oven and cover the edges of the crust with foil to prevent over-browning. Bake for an additional 15 minutes, until the crust is golden brown and the filling is bubbly.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 8
Serving and Storage Tips:
- Serving Suggestions: This Easy Chicken Pot Pie is a complete meal in itself, but you can enhance your dining experience by serving it with a side salad or steamed vegetables for added freshness and nutrition. For a cozy dinner, pair it with a glass of white wine or your favorite beverage.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place individual portions in the microwave or oven until heated through. If the crust becomes too soggy upon reheating, you can crisp it up by placing it in the oven at 350°F for a few minutes.
- Freezing: Chicken Pot Pie freezes exceptionally well. Once cooled completely, wrap the pie tightly in plastic wrap or aluminum foil, or store it in an airtight freezer bag. It can be frozen for up to 2-3 months. To reheat a frozen pot pie, thaw it overnight in the refrigerator and then bake in the oven until heated through.
- Meal Prep: This recipe is perfect for meal prep. You can assemble the pot pie ahead of time and keep it refrigerated until ready to bake. This way, you can simply pop it in the oven when you’re ready to enjoy a homemade meal without the hassle of preparation.
- Portioning: If you’re cooking for a smaller household, consider portioning the pot pie into individual servings before freezing. This way, you can thaw and reheat only what you need, reducing waste and ensuring every serving is fresh and delicious.
- Garnish Ideas: Add a touch of freshness and color to your pot pie by garnishing it with chopped parsley or thyme before serving. This not only enhances the visual appeal but also adds a burst of flavor to every bite.
With these serving and storage tips, you can make the most out of your Easy Chicken Pot Pie, whether you’re enjoying it fresh out of the oven or savoring leftovers throughout the week.
Variations:
- Cheesy Chicken Pot Pie: Sprinkle grated cheese on top of the filling before sealing the pie with the crust for an extra creamy and indulgent twist.
- Herb-infused Crust: Mix dried herbs like thyme, rosemary, or sage into the pie crust dough for a flavorful and aromatic crust that complements the savory filling.
- Vegetarian Option: Replace the chicken with extra vegetables such as mushrooms, bell peppers, or spinach for a delicious vegetarian version of this classic dish.
- Sweet Potato Crust: Swap out the traditional pie crust for a layer of thinly sliced sweet potatoes for a healthier, gluten-free alternative with a hint of sweetness.
- Spicy Chicken Pot Pie: Add diced jalapeños or a pinch of cayenne pepper to the filling for a spicy kick that will warm you up from the inside out.
- Seafood Pot Pie: Substitute the chicken with seafood such as shrimp, crab, or fish for a flavorful twist on this dish that’s perfect for seafood lovers.
- Curry Chicken Pot Pie: Incorporate curry powder or paste into the sauce for a fragrant and exotic variation that adds depth of flavor to the dish.
- Individual Mini Pies: Instead of making one large pie, divide the filling among individual ramekins and top each with a small circle of pie crust for adorable and portion-controlled mini pot pies.
- Butternut Squash and Sage: Add roasted butternut squash cubes and fresh sage leaves to the filling for a seasonal variation that’s bursting with autumnal flavors.
- Mashed Potato Topping: Instead of a traditional pie crust, top the chicken mixture with a layer of creamy mashed potatoes for a comforting and hearty twist on chicken pot pie.
FAQs :
- Can I use homemade pie crust instead of store-bought? Absolutely! Homemade pie crust can add a personal touch to your pot pie. Just ensure it’s rolled out to the appropriate size for your pie dish.
- Can I use different vegetables in the filling? Of course! Feel free to customize the vegetables to your liking or based on what you have on hand. Just ensure they are cooked or thawed before adding them to the filling.
- Can I make this recipe ahead of time? Yes, you can assemble the pot pie ahead of time and refrigerate it until you’re ready to bake. Just be sure to adjust the baking time accordingly.
- Can I freeze the unbaked pot pie for later? Absolutely! Wrap the unbaked pot pie tightly in plastic wrap and foil before freezing. When ready to bake, thaw it overnight in the refrigerator before placing it in the oven.
- Can I use leftover turkey instead of chicken? Yes, leftover turkey works great in this recipe, especially after Thanksgiving. Simply shred the turkey and use it as a substitute for the chicken.
- How do I prevent the bottom crust from getting soggy? To prevent a soggy bottom crust, pre-bake the bottom crust for a few minutes before adding the filling. This creates a barrier between the filling and the crust, preventing it from becoming too moist.
- Can I make this recipe dairy-free? Yes, you can use dairy-free substitutes such as almond milk or coconut milk instead of regular milk, and dairy-free margarine instead of butter to make this recipe dairy-free.
- What can I serve with chicken pot pie? Chicken pot pie is a complete meal on its own, but you can serve it with a side salad, steamed vegetables, or crusty bread for a hearty and satisfying meal.
- How long does leftover pot pie last in the refrigerator? Leftover pot pie can be stored in the refrigerator for 3-4 days. Just be sure to cover it tightly to prevent it from drying out.
- Can I add fresh herbs to the filling? Absolutely! Fresh herbs like parsley, thyme, or rosemary can add a burst of flavor to the filling. Simply chop them finely and stir them in before assembling the pie.
In conclusion, this Easy Chicken Pot Pie recipe offers versatility and convenience while delivering a comforting and delicious meal for any occasion. Whether you stick to the classic version or experiment with different variations, this hearty dish is sure to become a family favorite. With its simple ingredients and straightforward instructions, you can enjoy the warmth and satisfaction of homemade pot pie with minimal effort. So gather your ingredients, preheat your oven, and indulge in the savory goodness of this timeless comfort food.
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Easy Chicken Pot Pie
Description
This Easy Chicken Pot Pie is a comforting, homemade dish that’s perfect for busy weeknights or a cozy weekend meal. Made with tender chicken, mixed vegetables, and a creamy sauce all encased in a flaky pie crust, this pot pie is both hearty and delicious. Utilizing rotisserie chicken and pre-made pie crusts, this recipe is as convenient as it is tasty.
Ingredients
- ⅓ cup butter
- ½ cup chopped onion
- ⅓ cup all-purpose flour
- 1 tsp poultry seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 ½ cups Simple Truth chicken broth
- ⅔ cup Simple Truth milk
- 3 cups cooked, shredded chicken (I used one rotisserie chicken)
- 1 package Simple Truth frozen mixed vegetables
- 1 box Simple Truth pie crusts
Instructions
- Melt the Butter and Cook the Onion Melt the butter in a large skillet over medium heat. Add the chopped onion and cook until tender.
- Add Flour and Seasonings Stir in the flour, poultry seasoning, salt, and pepper. Cook, stirring constantly, until the mixture is well blended.
- Add Broth and Milk Gradually add the chicken broth and milk, cooking and stirring until the mixture is thickened and bubbly.
- Combine Chicken and Vegetables Stir in the shredded chicken and frozen mixed vegetables.
- Assemble the Pie Spoon the chicken mixture into a pie pan lined with one pie crust. Top with the second pie crust, sealing and fluting the edges. Cut slits in the top crust to allow steam to escape.
- Bake the Pot Pie Bake at 400°F for 30 minutes. Remove from the oven and cover the edges of the crust with foil to prevent over-browning. Bake for an additional 15 minutes, until the crust is golden brown and the filling is bubbly.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 8
Notes
- Serving Suggestions: This Easy Chicken Pot Pie is a complete meal in itself, but you can enhance your dining experience by serving it with a side salad or steamed vegetables for added freshness and nutrition. For a cozy dinner, pair it with a glass of white wine or your favorite beverage.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place individual portions in the microwave or oven until heated through. If the crust becomes too soggy upon reheating, you can crisp it up by placing it in the oven at 350°F for a few minutes.
- Freezing: Chicken Pot Pie freezes exceptionally well. Once cooled completely, wrap the pie tightly in plastic wrap or aluminum foil, or store it in an airtight freezer bag. It can be frozen for up to 2-3 months. To reheat a frozen pot pie, thaw it overnight in the refrigerator and then bake in the oven until heated through.
- Meal Prep: This recipe is perfect for meal prep. You can assemble the pot pie ahead of time and keep it refrigerated until ready to bake. This way, you can simply pop it in the oven when you’re ready to enjoy a homemade meal without the hassle of preparation.
- Portioning: If you’re cooking for a smaller household, consider portioning the pot pie into individual servings before freezing. This way, you can thaw and reheat only what you need, reducing waste and ensuring every serving is fresh and delicious.
- Garnish Ideas: Add a touch of freshness and color to your pot pie by garnishing it with chopped parsley or thyme before serving. This not only enhances the visual appeal but also adds a burst of flavor to every bite.
With these serving and storage tips, you can make the most out of your Easy Chicken Pot Pie, whether you’re enjoying it fresh out of the oven or savoring leftovers throughout the week.