Easy as Chicken Pot Pie

This is a great fall and winter classic! It’s warm, makes your home smell delicious, helps use up leftovers you have waiting around and will feed your (smaller) family for a long time – can’t beat that! I am a sucker for those rotisserie chickens at Costco – I’m not sure what they put in those chickens but I absolutely love them, no Costco trip is complete if I don’t come home with one of those chickens. Being a family of 2 (the dog wishes we would let him eat our food) we are left with a lot of chicken after, and while chicken leftovers are good, they’re not delicious. This potpie allows me to really use the chicken and dress it up so it tastes really great and we get a few more meals out of it! Did I mention it was really easy to make? It is super, super easy which makes it even better for weeknight meals!

Ingredients

1 box of refrigerated pie crusts (or homemade if you’re that good!)
1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
1/2 cup milk
2 (or more) cups of cooked chicken (I go with what I have leftover. Either shredded, or semi-shredded and semi-cubed. It’s really completely up to you – you just want the pieces to be small. And anywhere from 2 – 3 cups is more than enough but don’t dress if you just barely make 2 cups of chicken. This is about using your leftovers)
Approx 2 1/2 cups Mixed Veggies (string beans, carrots, corn, etc) OR you can do a bag of frozen ‘stew veggies’ . I usually go for the frozen variety unless I have veggies at hand and want to use ’em up!
Pearl Onions (Optional!) or 1/2 cup chopped onion (also optional)

Directions

Pre-heat your oven to 425 F and follow the instructions on the box to make your pie crusts. Line your pie pan with one of your pie crusts.

Melt butter in a pot big enough to fit all the ingredients (I used a medium-sized saucepan). If you are using onions add them to your butter until tender while stirring them often. Stir in your flour, salt and pepper until blended and then gradually stir in your broth and milk. I usually add the broth and milk about 1/4 cup at a time to ensure it really mixes in. Continue cooking this until it is bubbly and a noticeably thicker consistency.

Add your chicken and veggies to the pot. Once they’re all added, remove from heat and start spooning this mixture into your crust-lined pie pan. Once everything is added into the bottom crust put the second crust on top, seal the edges and cut slits along the top. I also use a pinch extra milk here painted along the crust to help a nice browning happen while cooking in the oven.

Bake 30 – 40 minutes until crust is golden brown. We had a big issue with some of the contents spilling out the one side, so I would suggest putting a baking sheet on a lower oven rack to catch your drippings, or something similar to keep your oven clean(er). During the last 20 minutes of baking you will want to add foil to the crust edges to prevent the crusts from burning. Serve & Enjoy!!

Easy as Chicken Pot Pie

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