Are you craving a warm, comforting meal that tastes like a hug? Look no further than this classic chicken pot pie recipe! This easy recipe uses ready-made Pillsbury pie crust to save you time, letting you focus on creating a delicious and healthy filling bursting with tender chicken, fresh vegetables, and a creamy, savory sauce. Perfect for a weeknight dinner or a cozy weekend lunch, this dish is sure to become a family favorite. It's one of those best recipes that's surprisingly simple yet incredibly satisfying.
Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly!)
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.1 ounce) package Pillsbury refrigerated pie crusts
Instructions:
Making the Chicken Pot Pie Filling:
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Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds flavor and creates a delicious base for your pot pie.
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Create the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth.
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Simmer and Season: Bring the mixture to a simmer, stirring occasionally, until thickened. Stir in the thyme, salt, and pepper.
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Add the Chicken and Vegetables: Add the shredded chicken and frozen peas and carrots to the sauce. Stir to combine and heat through.
Assembling and Baking the Pot Pie:
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare the Crust: On a lightly floured surface, roll out one pie crust slightly larger than your pie dish. Carefully transfer the crust to the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough.
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Fill the Crust: Pour the chicken and vegetable mixture into the pie crust.
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Top with Crust: Roll out the second pie crust and place it over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. For a decorative touch, you can cut out shapes from the leftover dough.
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Bake: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges loosely with foil.
Serving Suggestions:
Serve your delicious chicken pot pie warm, straight from the oven. A simple side salad adds a refreshing contrast to the richness of the pie.
Tips and Variations:
- For a richer flavor: Use heavy cream instead of milk.
- Add more vegetables: Feel free to add other vegetables like mushrooms, potatoes, or corn.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it a single serving: Use a smaller pie dish or individual ramekins for individual portions.
- Leftovers: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This easy chicken pot pie recipe is a quick dinner idea that's packed with flavor and nutrition. It's a perfect example of homemade cooking at its finest, providing a delicious and healthy meal the whole family will enjoy. From quick weeknight dinners to special occasions, this classic dish is always a crowd-pleaser. Try it today and experience the comforting taste of homemade goodness!