"Flaky crust filled with flavorful vegetables, chicken and gravy make this pot pie a must for a brisk or chilly day!"
Easy Chicken Pot Pie
5
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A Note from Feedfeed
OOO yum!! One of the most comforting dishes I can think of is the classic chicken pot pie -and thankfully this recipe cuts down on the labor in doing so. Some people think of this as heavy, but it's all about moderation. Pack this baby up with lots of fresh veggies such as carrots, sweet peas, celery, and turnips-it's completely customizable to your preference. Make sure to pair it with a crispy leafed salad for a full balanced meal.
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Prep time: 20mins
Cook time: 35mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 9-inch pie crust, raw
- 1 1/2 cups carrots, peeled and sliced ½ inch thick
- 3/4 cup celery, chopped into 1/2 inch pieces
- 2 cups shredded rotisserie chicken
- 1 1/2 cups baby peas, fresh or frozen
- 1/4 cup unsalted butter
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup all purpose flour
- 2 cups low sodium chicken stock
- 3/4 cup milk
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery seeds
- 1 teaspoon dried parsley
- 1 tablespoon fresh lemon juice
Method
Step 1
Preheat oven to 425* F.
Step 2
Saute onion and minced garlic in the butter over medium heat until the onions are translucent, about 5 minutes.
Step 3
Add carrots, celery, and garlic. Another 5 minutes.
Step 4
Add the flour and whisk until well mixed. Add the chicken broth slowly, one cup at a time.
Step 5
Whisk until smooth and flour is completely mixed in. Add milk and whisk until smooth. Add the salt, pepper, celery seed, and parsley.
Step 6
Simmer until thick, anywhere from 3-8 minutes. Remove from heat, stir in lemon juice and adjust seasonings to taste. Set aside.
Step 7
Press pie crust into bottom of a pie pan. Put about half of the chicken and vegetable mixture into the bottom, then pour about half of the gravy over top. Repeat. If your pie plate is smaller, it will be a raised pie- don't worry about it. Place the top of the pie crust on top and seal to the bottom crust all the way around. Score the top of the pie with four 2-inch long cuts for venting.
Step 8
Cover edges of crust in foil to prevent burning.
Step 9
Bake for 25 minutes. Remove foil, bake an additional 5-10 minutes until a deep golden brown.
Step 10
Allow to cool 10-30 minutes before serving.