Easy Chicken Pot Pie
This is the easiest and the most delicious chicken pot pie recipe I've ever made. It has been passed down from my mom, and you won't be disappointed.
- 1 bag Mixed vegetables
- 1/2 cup frozen corn
- 1.5 cups Rotisserie Chicken
- 1/2 onion, diced
- 2 small Potatoes; peeled & diced
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon minced garlic
- 1 teaspoon thyme
- 1.5 cups chicken stock
- 1 egg; beaten
- 1 refridgerated pie crust
- 1/4 cup all purpose flour
- 1/2 cup olive oil
- 2 tablespoons water
- Preheat oven to 375.
- Add chicken, onion, and garlic to saucepan. On medium-high heat, cook for 3-4 minutes.
- Add potatoes and frozen vegetables to saucepan. Cook for 5 minutes, until potatoes start to brown.
- Add all seasonings. Add chicken stock. Let simmer for 5 minutes.
- Add flour slowly while constantly stirring mixture. This will thicken the sauce.
- Remove from heat. Let mixture cool for 5-10 minutes. Prepare pie crust in pan.
- Add mixture to pie pie. Top with remaining crust. Cut a few slits at the top of the pie.
- In a small bowl, beat an egg with water. This creates an egg wash. Brush on the top of the pie crust.
- Bake at 375 for 30 minutes.
My mom makes the best chicken pot pie I’ve ever had. Hands Down. When she showed me how to make it a few years ago, I was shocked how easy this recipe was. I can easily make this for a weeknight dinner, and have dinner ready in about 20 minutes. My mom usually cooks and dices the chicken, but I have found a way to simplify the recipe even more. I grab a rotisserie chicken from my local grocery store or Costco. It adds extra flavor, and all I have to do is pull it apart. If you happen to be a Costco member, they sell pre-packaged rotisserie chicken that is already pulled apart to even make the recipe quicker. This is what I use to make this recipe in a hurry, and it’s just as good. If you would like to make your own pie crust, I am sure it would be more spectacular. However, I love a store bought pie crust, so I use that. This recipe will make 2 pies. I serve it with a salad, and freeze the other 1/2 of the mixture to easily thaw, and use for another pie when I’m in a rush. IF YOU LIKE THIS RECIPE, PLEASE SHARE IT ON SOCIAL MEDIA OR PIN TO PINTEREST! THANK YOU!
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