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Spicy Southern Cooking

Easy Chicken Pot Pie

Easy Chicken Pot Pie

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Easy Chicken Pot Pie
 
 
This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.
Recipe type: Main Dish
Cuisine: Southern
Serves: 8
Ingredients
  • 1 cup peeled and diced potato
  • ¾ cup sliced carrot
  • ½ cup Challenge butter
  • ⅔ cup diced onion
  • 1¼ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon poultry seasoning
  • ½ cup all-purpose flour
  • 1½ cups chicken broth
  • 1 cup milk
  • 3 cups shredded chicken from a rotisserie chicken
  • 1 cup peas
  • 2 refrigerated pie crusts
  • 1 egg beaten together with 1 tablespoon water to make an egg wash
 
Instructions
  1. Preheat oven to 425 degrees.
  2. Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
  3. Melt ½ cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
  4. Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
  5. Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
  6. Stir in chicken and peas. Turn heat off.
  7. Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
  8. Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
  9. Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
  10. Place on a baking sheet and place in oven and bake for 30 minutes.
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