Easy Chicken Pot Pie

$- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (carrots, peas, and corn) - 1/2 cup onions, finely chopped - 1/2 cup celery, diced - 1/2 cup potatoes, diced into small cubes - 1/3 cup all-purpose flour - 1 cup chicken broth - 1 cup whole milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 2 pre-made pie crusts (or homemade, if you prefer) - 1 tablespoon olive oil When I create my Easy Chicken Pot Pie, I focus on fresh, quality ingredients. The base of the pie is tender chicken and vibrant mixed veggies. I love using frozen vegetables because they save time and still taste great. The chicken should be cooked ahead of time. You can use leftover roast chicken or even rotisserie chicken. The flavor is already there, making it easy. I also chop up fresh onions, celery, and potatoes. These add a nice crunch and heartiness to the filling. For the sauce, I rely on chicken broth and whole milk. This combo makes the filling creamy and rich. The flour helps thicken the sauce, giving it the right texture. Dried thyme and garlic powder bring out natural flavors. I always season with salt and pepper to enhance the taste. When it comes to the crust, I use pre-made pie crusts. They save a lot of time! However, if you love baking, homemade crust is a great option. It can add an extra touch of love to the dish. I also use olive oil to sauté the veggies. This step adds richness and depth to the filling. For the full recipe, you can find all the steps to make this cozy meal. Enjoy the process and feel good about serving a dish full of flavor and comfort! - Preheat the oven to 425°F (220°C). - In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup finely chopped onions and 1/2 cup diced celery. Sauté them for 4-5 minutes. The onions and celery should get soft and clear. - Add 1/2 cup diced potatoes to the skillet. Cook for another 5 minutes until the potatoes soften. - Sprinkle 1/3 cup all-purpose flour over the veggies. Stir well and cook for 1-2 minutes. This helps remove the raw flour taste. - Gradually pour in 1 cup of chicken broth and 1 cup of whole milk while stirring. Keep stirring until the sauce thickens, about 3-4 minutes. - Next, add 2 cups of cooked, shredded chicken and 1 cup of frozen mixed vegetables. Season with 1 teaspoon dried thyme, 1 teaspoon garlic powder, salt, and pepper. Mix well until all ingredients blend. - Turn off the heat and let the filling cool for a bit. Roll out one pie crust and place it in a 9-inch pie pan. Make sure it covers the bottom and sides well. - Pour the chicken filling into the crust. Spread it evenly. Roll out the second crust and place it over the filling. Seal the edges by crimping with a fork or pinching with your fingers. Cut slits in the top crust to let steam escape. - Place the pie in the preheated oven. Bake for 30-35 minutes until the crust is golden brown and flaky. - Let the pie cool for about 10 minutes before slicing. - For a nice touch, serve individual portions in ramekins. Garnish with fresh parsley to add color and charm. Using leftover rotisserie chicken makes this dish easy and quick. It saves time and adds great flavor. You can also adjust the seasoning to fit your taste. Try adding herbs like thyme or spices like paprika. Each change can bring new life to your pot pie. If you want a crispier bottom crust, blind bake it first. To blind bake, simply pre-bake the crust for about 10 minutes before adding the filling. You can also switch things up by using puff pastry instead of a regular crust. This gives a light and flaky texture that many love. For a flavor boost, add a splash of white wine or sherry to the sauce. It adds depth and richness. Fresh herbs like parsley or rosemary can really elevate the taste too. Just chop them finely and mix them in for an extra fresh kick. For the full recipe, check out the Hearty Chicken Pot Pie section above! {{image_4}} You can easily change the flavor of your chicken pot pie. Swap out chicken for turkey or beef if you want a new taste. Both options work well with the creamy sauce. You can also use different vegetables. Try adding broccoli, green beans, or bell peppers. This lets you use what you have on hand or what you like best. If you want a lighter dish, substitute low-fat milk for whole milk. This keeps the creaminess while cutting some calories. You can also use a whole wheat crust. It adds fiber and nutrients. For a low-carb option, try a cauliflower crust. This makes the pie gluten-free and adds a unique flavor. For a meat-free version, replace chicken with mushrooms or chickpeas. Both options add great texture and flavor. Use vegetable broth instead of chicken broth to keep it vegetarian. This way, you still get a rich taste without any meat. You can still enjoy a comforting meal that everyone will love. Store any leftovers in an airtight container in the fridge. This keeps them fresh and safe to eat. The pie tastes best if you enjoy it within 3-4 days. You can freeze unbaked pies wrapped tightly in plastic wrap. This way, you can save it for later. If you have a cooked pie, it can be frozen for up to 3 months. Just make sure it is fully cooled before wrapping. For the best texture, reheat your pie in the oven. Set the oven to 350°F (180°C) and bake until warm. If you need a quicker option, use the microwave. Just heat in short intervals, stirring in between, to avoid hot spots. Total preparation and cooking time is about 50 minutes. This includes chopping, cooking, and baking. You can enjoy a warm, homemade meal in less than an hour! Yes, just ensure it is fully cooked before adding to the filling. You can use leftover rotisserie chicken for quick prep. It saves time and adds great flavor. Great accompaniments include a fresh salad or steamed vegetables. A crisp green salad brightens the meal. Steamed carrots or broccoli add color and nutrients. Use gluten-free flour and crust for the recipe. Many stores offer gluten-free pie crusts. Just check the label to ensure it fits your needs. This recipe for Easy Chicken Pot Pie is simple and satisfying. You learned about the key ingredients, cooking steps, and smart tips to enhance flavor. Remember, you can swap proteins and use different vegetables for variety. Store any leftovers properly to enjoy later. Enjoy creating this warm meal that brings comfort and happiness to your table. This dish is sure to impress friends and family alike. Happy cooking!$

Discover the ultimate comfort food with this Hearty Chicken Pot Pie recipe! Packed with tender chicken, hearty vegetables, and a creamy sauce, this dish is sure to warm your soul. Follow our easy step-by-step instructions to create a delicious homemade pie that’s perfect for any occasion. Ready to impress your family? Click through now to explore the full recipe and elevate your dinner game with this classic favorite!

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Ingredients

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (carrots, peas, and corn)

1/2 cup onions, finely chopped

1/2 cup celery, diced

1/2 cup potatoes, diced into small cubes

1/3 cup all-purpose flour

1 cup chicken broth

1 cup whole milk

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

2 pre-made pie crusts (or homemade, if you prefer)

1 tablespoon olive oil

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to prepare for baking the pie.

Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onions and diced celery. Sauté for approximately 4-5 minutes until they become soft and translucent.

Add Potatoes: Incorporate the diced potatoes into the skillet and continue cooking for an additional 5 minutes until they begin to soften.

Create the Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir well to combine and allow it to cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly.

Make the Sauce: Gradually pour in the chicken broth and milk while stirring continuously. Continue to stir until the mixture thickens into a smooth, creamy sauce, which should take about 3-4 minutes.

Combine the Filling: Add the shredded chicken, frozen mixed vegetables, dried thyme, and garlic powder to the thickened sauce. Season with salt and pepper to taste, mixing everything thoroughly until well combined.

Cool the Filling: Remove the skillet from heat and allow the filling to cool slightly while you prepare the crusts.

Prepare the Bottom Crust: Roll out one of the pie crusts and carefully fit it into a 9-inch pie pan. Ensure it covers the bottom and sides of the pan evenly.

Fill the Crust: Pour the creamy chicken filling into the prepared crust, spreading it out evenly for a nice distribution of ingredients.

Top with the Second Crust: Roll out the second pie crust and place it over the filling. Seal the edges securely by crimping them with a fork or by pinching them together with your fingers. Cut several slits into the top crust to allow steam to escape during baking.

Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is beautifully golden brown and flaky.

Serve: Allow the pie to cool for about 10 minutes after baking, then slice and serve warm.

Prep Time: 15 min | Total Time: 50 min | Servings: 4-6

- Presentation Tips: For a touch of elegance, serve individual portions in ramekins, garnished with a sprig of fresh parsley on top. This adds a pop of color and makes for a delightful presentation!