Easy Chicken Pot Pie

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Easy Chicken Pot Pie is a hearty comfort food dish with a creamy chicken and vegetable filling topped with golden brown Pillsbury pie crust.

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Easy Chicken Pot Pie is the perfect dish to warm you up on a chilly day.

This simple chicken pot pie recipe uses shredded rotisserie chicken, frozen vegetables and Pillsbury pie crust.

This chicken pot pie recipe takes about forty-five minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dish, I started by dumping some butter and diced onions into a large skillet over medium heat.

I stirred well and cooked them until the onions softened.

I added some flour, salt and pepper to the skillet.

I stirred until the mixture thickened.

I added some chicken broth and half and half to the skillet.

I stirred well and left the mixture to simmer for five minutes.

I added some frozen mixed vegetables to the skillet.

I stirred well and continued cooking for five minutes.

Then I added some shredded rotisserie chicken the skillet.

I stirred well.

I set some 7 oz ramekins on a baking sheet.

I scooped the chicken mixture into the ramekins.

I rolled out the pie crust.

I used a cookie cutter to cut out leaf shapes.

I lay the pastry pieces on top of the ramekins.

 

Then I placed the baking sheet in the oven and baked the pot pies until the pastry was golden brown and the filling was bubbling.

I removed the baking sheet from the oven and left the pot pies to cool for five minutes.

Then the chicken pot pies were ready to serve.

These creamy chicken pot pies are packed with flavour.

If you are looking for a simple but delicious chicken dinner recipe, then you need to try this Easy Chicken Pot Pie!

More Easy Chicken Dinner Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Easy Chicken Pot Pie:

• ⅓ cup butter
• ⅓ cup white onion, diced
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅓ cup flour
• 1 ¾ cups chicken broth
• ½ cup half and half
• 2 cups of frozen vegetables
• 2 ½ cups of shredded rotisserie chicken
• 1 (14.1oz) Pillsbury Pie Crusts
• Fall cookie cutters; optional
• 4 (7oz) ramekins

How to Make Easy Chicken Pot Pie:

1. Preheat oven to 425°.
2. In a large skillet over medium heat combine butter and diced onion. Let cook for about 2-3 minutes or until butter is melted and onion is soft.
3. Add flour, salt and pepper. Mix until flour dissolves and mixture becomes thick.
4. Add in chicken broth and half & half. Stir well. Let simmer for about 5 minutes.
5. Next, add in frozen vegetables. Let cook for about 5 minutes.
6. Add shredded chicken and mix until combined.
7. Set the ramekins (about 7oz) onto a baking sheet.
8. Divide the mixture among the ramekins.
9. Roll out the pie crust. Take the cookie cutters and start cutting the shapes.
10. Lay the pieces on top of the ramekins. Make sure to leave some room on the edges so the steam can escape.
11. Bake on the bottom rack until crusts become golden brown and filling is bubbly, about 18-25 minutes.
12. Remove from oven and let pot pies cool, about 5 minutes.
13. Serve and enjoy!

FAQS:

• How should I store my Chicken Pot Pies?
  Freshly baked chicken pot pie will keep for about 3-5 days in the fridge. Cover
  them with aluminum foil or plastic wrap.

Do you have any tips or tricks for this recipe?

• Make sure your pie dough whether it is pre-made or made from scratch stays
  cold. It will help retain its shape once it’s baking in the oven. Warm dough will melt into other ingredients.
• Make sure the layer of the pie crust is plenty. We want to make sure that the pot pies do not look skimpy.
• Bake them on the lowest oven rack. It helps prevent them from getting too dark. We want to ensure that they’re nice and golden.
• You can also use 14oz ramekin if you prefer bigger. This recipe will fill up three of them.
• Make sure you let the pot pies cool. We want to make sure the crust stays intact as you dig in.

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