Chicken Pot Pie Recipe
I must admit, growing up and for many years I was not a fan of chicken pot pie. All the ones I have tried were like of a soup consistency that made the “pie” soggy. I clearly have texture issues. Then Covid hit and I had a little more time on my hands to play around with different recipes. I discovered how to make a chicken pot pie that not only would my family love but me too!
It does not take long to prepare and I use a packaged pie sheet. No homemade pie crusts for me.
Chicken Pot Pie Ingredients
ALL YOU NEED:
- 1 Box of Pillsbury Pie Crust (2 sheets)
- 1/2 sweet onion chopped
- 2-3 chicken breast cut and cooked into hearty chunks
- 1 1/2 cups of chicken broth
- 1/2 cup of cream of chicken soup
- 1/2 cup of milk
- 1/3 cup of flour
- 1 cup of frozen mixed veggies
- 2 tablespoons of garlic concoction
- 1/3 cup of butter
- salt and pepper
WHAT TO DO:
- Preheat oven to 425
- Prepare 1 pie sheet in glass pie pan (spray glass with nonstick spray or butter)
- Cut chicken into hearty bites. Cook in deep pot with EVOO / Garlic concoction and 2 tablspoons of butter. Remove from pan and set aside when cooked
- In the same deep pot melt the rest of the butter on low to medium heat. Add onions and cook till tender
- Add flour, salt, pepper
- Slowly add milk, broth, and cream soup. Stir consistently until thickened
- Add chicken and veggies. Stir until fully coated
- Spoon into pie lined pan
- Top with second pie crust. Tuck the top sheet over and under the bottom pie sheet. Make vent holes with a fork or slit with a knife. Seal edge with fork
- Bake 35-40 minutes
ENJOY!! With the long winter months, this is a great recipe after a long day playing in the snow or easy quick family night dinner.
SAVE RECIPE IMAGE
