Homemade Easy Chicken Pot Pie is my idea of comfort food! Tender chicken, vegetables, and gravy, baked into a flaky pastry crust. This easy chicken pot pie recipe is a great use for turkey leftovers, too!
I asked you, on Facebook, which type of recipe you’d like to see first this week and dinner was the winner so dinner you get.
I know talking about the weather is really lame, but since it’s been feeling pretty fall-ish in Metro Detroit this past week, I felt like making some comfort food.
HOMEMADE EASY CHICKEN POT PIE
I actually made this chicken pot pie twice in the last week. The first time, I only had one pie crust (the first one I had used for the Zucchini & Squash Galette) so there was no bottom. The second time, I used a top and a bottom crust.
We liked the bottomless option better. The pie doesn’t stay together as nicely without the bottom, but you get more gravy. Plus, you save on calories, which was unintentional, but nice.
Homemade Easy Chicken Pot Pie Recipe
Homemade (but easy!) Chicken Pot Pie
- 1 box Pillsbury refrigerated pie crusts at room temp
- 1/3 cup butter
- 1/3 cup chopped onion or 1.5 Tb dried onion
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cup chicken broth/stock
- 1/2 cup milk I used 2%
- 1 lb 2.5 cups cooked, shredded chicken (or turkey)
- 2 cups frozen mixed veggies thawed
- I boiled my chicken after I seasoned it with garlic salt, lemon pepper, and some crushed red pepper flakes. Then I shredded it in my KitchenAid.
- Preheat the oven to 425 degrees. Like I said, I've made this with and without a bottom crust - that's up to you. If you're using the bottom, press it into a 9" pie dish now and set it aside.
- In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they're tender.
- While stirring (I like to use a whisk), add in the flour and salt and pepper. It will get thick.
- Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
- Stir in the shredded chicken and mixed veggies then remove from the heat.
- Pour the mixture into your prepared pan and top with the second crust. Seal the edges and cut several slits into the top.
- Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
- Let the pie stand for about 5 minutes before slicing it.
Technically it’s semi-homemade, since you’re using premade pie crusts, but still, it’s more homemade than say KFC. Who knows what’s in their chicken pot pies.