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Easy Chicken Pot Pie
Super easy Chicken Pot Pie recipe adapted from Everyday Simple Supers.
Prep Time
20
minutes
mins
Cook Time
35
minutes
mins
Servings:
6
Author:
Cris
Ingredients
1/3
Cup
Butter
1/3
Cup
Onion-Chopped
3
Stalks Celery- Chopped
1/3
Cup
Flour
Salt & Pepper -To Taste
1 3/4
Cup
Chicken Broth
2/3
Cup
Milk
3
Cups
Chopped Chicken
I used Rotisserie Chicken
10
oz
Frozen Peas & Carrots- Thawed
14
oz
pkg Pillsbury Refrigerated Pie Crusts
Egg Wash: Egg yolk and 1 T Milk whisked together
Instructions
Melt butter in a skillet on low.
Stir in onion, celery, flour, salt and pepper.
Cook, stirring constantly until bubbly then remove from heat.
Stir in broth and milk and then heat to boiling, stirring constantly.
Once boiling, heat and stir for one minute.
Mix in chicken and remaining veggies and then set aside.
Roll out one crust and place in the bottom of a 9 inch pie pan or a 9 x9 baking dish.
Pour mixture on top of crust.
Roll remaining crust out big enough to cover pie/square and cut a vent with a small cookie cutter.
Place over filling and crimp edges to bottom dough.
Cut additional slits into crust.
Brush with egg wash and loosely cover with foil.
Bake at 425 degrees for 35 minutes, removing foil for the last 10 minutes.