Easy Chicken Pot Pie
This House Favorite Chicken Pot Pie is deliciously buttery with a flaky crust and the most luscious chicken and vegetable filling!
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Tablespoons butter
- ½ cup celery (chopped into small pieces)
- ⅓ 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
- 1
In a medium to large saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.
- 2
Stir in flour, salt and pepper.
- 3
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.
- 4
Remove from heat and set aside to cool off and continue to thicken. Let it rest for at least 30 minutes.
- 5
Preheat oven to 375 degrees
- 6
Line the bottom of a 9-in. pie pan with one of the pie crust. See Note 1 below.
- 7
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 for a more golden crust.
- 8
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.
- 9
Cool for 10 minutes before serving.