Easy Chicken Pot Pie
A quick and cozy chicken pot pie recipe made with rotisserie chicken and simple pantry ingredients, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken (rotisserie for lazy days, or even leftovers, shredded or chopped) Rotisserie chicken is recommended for convenience.
- 1 cup frozen peas and carrots (or mixed frozen vegetables) Substitute with fresh vegetables if preferred.
- 1 small onion (diced) Optional; can skip if preferred.
- 2 cloves garlic (minced) Alternatively, use 1/2 teaspoon of garlic powder.
- ⅓ cup butter
- ⅓ cup flour
- 1 ¾ cups chicken broth Ensure it is not too salty.
- ⅔ cup milk Alternative non-dairy options can be used.
- to taste salt and pepper
- 1 pre-made pie crust (refrigerated or puff pastry) Can also experiment with different crusts.
Instructions
Preparation
- Melt the butter in a large pan over medium heat.
- Add diced onions and minced garlic and cook until fragrant, about 2 minutes.
- Sprinkle the flour over the mixture, stir, and cook for another minute until thickened.
- Pour in chicken broth and milk, stirring continuously until the mixture thickens.
- Add the cooked chicken and mixed vegetables. Season with salt and pepper and mix well.
Assembly
- Pour the filling into a 9-inch pie dish.
- Cover with the pre-made pie crust, crimp the edges, and cut a few slits on top for steam release.
Baking
- Bake in a preheated oven at 425°F (220°C) for about 30 minutes or until the crust is golden.
- Allow to cool for 5-10 minutes before serving.
Notes
Can be frozen for future meals. Store leftovers in a freezer-safe bag and reheat at 350°F for 35-40 minutes.