CHICKEN POT PIE
CHICKEN POT PIE, a staple in almost every home but when it’s good, you know it’s SOOOO GOOD!
This one is as easy as it can be. And I don’t mean “easy” like it might be easy but not really easy. I mean eeeeeeeeeeeeasssssy that anyone with any skill level in the kitchen could make it. And make it to taste so delicious and flavorful with minimal ingredients.
Let me tell you a little more about the ingredients that make this so easy…
Rotisserie chicken is any easy way to quickly have some protein in this dish without cooking it from scratch. Can you say “fast”?! You can cook chicken breasts to make shredded chicken if you prefer.
I love rotisserie chicken and use it in so many of our recipes: Buffalo Chicken Chili Soup, Enchilada Chicken Bake & Chicken Chilaquiles to name a few.
PRO TIP: Costco’s rotisserie chickens are $4.99 every day and on Sunday’s Harris Teeter’s are $4.99. You can’t beat those deals! Get it on Sunday and use it up that week when you’re ready for it.
Use it on salads, on homemade BBQ Chicken Pizza, toss it with some pasta and a simple creamy sauce, make Chicken Salad, or toss it in a brothy soup. The options for rotisserie chickens are endless.
Frozen mixed veggies, yes you can use fresh but why would you? Carrots, corn, green beans, and peas. A wonderful mixture that gives some healthiness to this recipe.
Refrigerated pie crusts, these are pre-made and ready to roll out and come in a package of 2. Any store has them, even Aldi where I bought ours! No hand made dough or crusts here because honestly who has the time? Not me.
And then the best part is the creamy thick sauce with flour, butter, chopped sweet onion, milk, and chicken broth to add even more flavor. I could eat this by the spoonful. What’s a Chicken Pot Pie without the thick “gravy” like sauce that combines everything together?!
And what makes this recipe different to all the others is the addition of rosemary and thyme. Herb’s give the sauce that something extra and it tastes amazing!
All of these ingredients are then piled high into the pie crust. One is layered first into the bottom of a glass pie dish and then one covers the pie to give a golden brown crusty top.
CHICKEN POT PIE
Notes
NOTE: BEST WAY TO COVER PIE EDGES WITH TINFOIL IS TO MAKE A CIRCLE WITH 4 LONG PIECES OF TINFOIL STUCK TOGETHER IN A RING AND PLACE ON PIE CRUST EDGES.
YOU WANT TO COVER JUST THE EDGES SO THEY DON’T BURN, NOT THE TOP OF THE PIE
AUTHOR: PILLSBURY
Ingredients
- 1 BOX PIE CRUSTS (REFRIGERATED- 2 CRUSTS)
- 1/3 CUP BUTTER, UNSALTED
- 1/3 CUP SWEET YELLOW ONION, CHOPPED
- 1/3 CUP FLOUR
- 1 3/4 CUPS CHICKEN BROTH, FAT FREE & LOW SODIUM
- 1/2 CUP MILK, FAT FREE
- 2 1/2 CUPS COOKED CHICKEN, ROTISSERIE
- 1 HEAPED CUP MIXED FROZEN VEGETABLES, THAWED
- PINCH DRIED THYME
- 1/2 TABLESPOON FRESH ROSEMARY (OR PINCH OF DRIED ROSEMARY)
- 1/2 TEASPOON SALT
- 1/4 TEASPOON PEPPER
Instructions
- HEAT OVEN TO 425 DEGREES
- PREP CRUSTS PER DETAILS ON BOX
- MELT BUTTER IN A LARGE SAUTE PAN ON MEDIUM, ADD CHOPPED ONION AND COOK ABOUT 3 MINUTES UNTIL STARTING TO SOFTEN AND TURN TRANSLUCENT
- STIR IN FLOUR, SALT & PEPPER, THYME & ROSEMARY, MIX TOGETHER
- POUR IN BROTH AND MILK 1/2 CUP AT A TIME TO START, LET IT BUBBLE AND THICKEN BEFORE ADDING MORE LIQUID
- REPEAT AND KEEP STIRRING
- ONCE ALL LIQUID IS ADDED AND SAUCE HAS THICKENED, ADD IN VEGETABLES AND CHICKEN
- STIR TOGETHER AND TURN HEAT TO MEDIUM LOW
- LAYER THE FIRST PIE CRUST INTO A 9″ GLASS PIE DISH
- TOP WITH CHICKEN MIXTURE AND SMOOTH
- LAYER SECOND PIE CRUST ON TOP OF MIXTURE
- PINCH EDGES OF TOP PIE CRUST WITH BOTTOM PIE CRUST
- USE YOUR THUMB, POINTER FINGER, AND MIDDLE FINGER TO PINCH PIE CRUST EDGE TO MAKE CRUST CURVES
- CUT 4 SLITS IN THE TOP OF THE PIE CRUST
- BAKE FOR 20 MINUTES
- REMOVE AND COVER EDGES WITH TIN FOIL AND BAKE 15-20 MORE MINUTES UNTIL TOP IS GOLDEN BROWN
Serve a slice with fresh mixed greens to add even more nutrients!
Much love,
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