Easy Version Chicken Pot Pie

By zhanghengshuo

7 Person

55 Minutes

498 Calories

Chicken Pot Pie is a dinner staple! This easy version has all the rich and creamy flavors of a chicken pot pie from scratch without all the hassle! It has plenty of shortcuts to make this a dinner that’s doable any day of the week. And no one would guess how easy it was for you to make it! You have to make the crust, chill the crust, cook the chicken, chop lots of veggies then finally bake it. But not here, this recipe is all about the shortcuts!

Ingredients

Freshly ground black pepper
Salt
1/2 tsp. Dried thyme
1/2 tsp. Dried rosemary crushed
2 cups Shredded rotisserie chicken
3 cups Frozen mixed vegetables
12 oz. Chicken gravy
1 cup Half cream half milk
2 1/2 tbsp. All-purpose flour
3/4 cup Finely chopped yellow onion
3 tbsp. Butter, diced
14 oz. Refrigerated pie crusts

Method

01

Place a baking sheet in the oven and preheat oven to 425 degrees F. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
02

Melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes.
03

Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half cream half milk then pour in turkey gravy.
04

Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through.
05

Pour mixture into prepared pie crust in the pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of the pie for steam to escape.
06

Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed.
07

Let stand 5 minutes before slicing and serving.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Easy Version Chicken Pot Pie

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 7 servings
Calorie 498 Kcal
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

Freshly ground black pepper

Salt

1/2 tsp. Dried thyme

1/2 tsp. Dried rosemary crushed

2 cups Shredded rotisserie chicken

3 cups Frozen mixed vegetables

12 oz. Chicken gravy

1 cup Half cream half milk

2 1/2 tbsp. All-purpose flour

3/4 cup Finely chopped yellow onion

3 tbsp. Butter, diced

14 oz. Refrigerated pie crusts

03 Method

Step 1

Place a baking sheet in the oven and preheat oven to 425 degrees F. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.

Step 2

Melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes.

Step 3

Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half cream half milk then pour in turkey gravy.

Step 4

Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through.

Step 5

Pour mixture into prepared pie crust in the pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of the pie for steam to escape.

Step 6

Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed.

Step 7

Let stand 5 minutes before slicing and serving.

04 Author