It’s Chicken Pot Pie Day! Not really, but it was in my house! This delicious easy chicken pot pie recipe is sure to please even the most picky eater!
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Jump to RecipeDefinitely on the top ten list of my favorite comfort foods. I love an easy chicken pot pie recipe! So full of veggies and deliciously tender chicken, these pot pies are so satisfying and easy to make!
This recipe is full of shortcuts, but the outcome is a delicious flaky pie people will think you spent hours making!
Preparing Easy Chicken Pot Pie Filling
When I say these pot pies are easy, they are very easy. All the deliciousness of a homemade chicken pot pie that comes together in minutes.
The hardest part is chopping the onions and celery. Other than that, there is no heavy lifting.
You can use my recipe for easy shredded chicken, or get yourself a rotisserie chicken at the store and shred all the meat off the bones and use that. You can even buy the pre-shredded rotisserie chicken meat they sell in the deli section!
Once you have gathered all your ingredients you are ready to start putting this together.
Begin by using a large sauce pan on medium high heat and sauting the onions and celery in the butter until they are nice and tender and the onion is translucent.
Then add in the flour and allow that to cook for a couple minutes. It is important to do this to make sure you are cooking out the raw flour flavor.
Now it is time to add in your broth and seasonings. I like to use Better than Bouillon to make my broth, but any favorite broth you may have around will work.
You need to continue stirring this lovely mixture until it thickens up. Then you reduce the heat to low and add in the half and half or milk. This is going to make your filling a little more creamy and who doesn’t like creamy filling?
While that is melding together, you are going to take the canned diced potatoes and put them in a larger cereal bowl and cover with water.
Microwave that for two minutes then drain. You have to do this to make sure the potatoes are cooked in your finished product, you don’t want your pies to be brown and your potatoes to be raw!
Now it is time to get everything together. Add your frozen peas and carrots to the pot, no need to pre-cook these. Then add the potatoes and finally your chopped chicken.
Allow the filling to cool while you prepare the crusts. You can also make this filling a day or so ahead of time to make putting these pies together super quick.
Sometimes, I will make the filling in the morning, then put it in a large bowl in the fridge until I am ready to make pies later.
For the Crusts
In this recipe I am using 5 inch tin foil pie pans because everyone loves the crust and they love having their own mini pies. You can make two full size pies out of this recipe instead. Make one, freeze one, whatever works for you!
I use premade pie crust, and to get the right size for my little pans I simply turn the pie pan upsidedown on the pie crust I have rolled out on my counter and I cut around the edge with a sharp knife.
Then I gently press the dough into the tin. Be sure to score the bottom so it does not bubble up on you while cooking.
Add a generous amount filling to the pie pan.
For the tops of the pies, same thing, just cut around the pie tin and place your tops over the filled bottoms. Make sure to put a couple slits in the top so steam can escape.
Bake these pies at 400 for 25 to 30 minutes, if you want a more browned top crust put it under the broiler for 30 seconds or so.
Remove from oven when done and allow to cool for at least 10 minutes before attempting to eat. Enjoy!
Check out some of my other amazing dinner ideas!
Easy Chicken Pot Pie
Course: DinnerDifficulty: Easy10
servings30
minutes40
minutes1
hour10
minutesYou are going to love this pot pie!
Ingredients
2 cups chicken (shredded or Rotisserie) My Recipe for Shredded Chicken
2 stalks of celery finely chopped
1 medium onion finely chopped
1 12oz package frozen peas and carrots
1 can diced potatoes
4 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp table salt
1 tsp pepper
1 tsp Italian seasoning
1 tbsp dried parsley (optional)
4 tbsp flour
4 tbsp butter
1/4 half and half or milk
2 pre-made pie crusts, room temperature
Makes 2 full pies or 10 mini 5 inch pies
Directions
- Preheat oven to 400
- Begin by chopping your celery and onion and setting aside.
- In a stock pot or large sauce pan, add butter, onions, and celery. Cook on medium heat until tender and onion is translucent.
- Add flour and cook for two minutes while stirring.
- Add in broth and seasonings. Stir until boiling and thickened.
- Once thickened, reduce heat to low and add half and half or milk to make creamy.
- In a separate microwavable bowl, add drained diced potatoes and cover with water. Microwave for two minutes, drain.
- Add frozen package of peas and carrots and drained potatoes.
- Add cooked shredded chicken and mix well.
- Set aside to cool while preparing crust.
- For the pie crusts:
- You can put the filling in two deep dish pie pans or make 10 mini pies by cutting the dough the circumference of the mini pie pan for the top and bottom crusts.
- Gently press dough into foil tin.
- Be sure to score the bottom so the crust does not bubble up while cooking.
- Roll out any extra dough to make more bottoms and tops.
- Add a generous amount of filling.
- Cover with your top crust and seal around pan rim. Cut a slit or two in the top to allow steam to escape while baking.
- Bake uncovered at 400 for 25-30 minutes for mini pies. Could take 45-60 minutes for a whole pie.
- Remove from oven when crust is golden brown and filling is bubbling.
- Put under the broiler for 30 seconds or more to get top crust nice and golden if desired.
Notes
- These pies freeze well. To freeze before baking, cover in cling wrap and foil and freeze for up to three months. Bake pies at 350 for 60 to 75 minutes or until golden and bubbly. If you thaw the frozen pie, bake as normal.
