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Easy Homemade Chicken Pot Pie Recipe

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Chicken Pot Pie is one of my family’s favorite dinner. A flakey crust with a delicious filling loaded with shredded chicken, peas, carrots, potatoes, spices and more is the perfect comfort food. Sure, you can buy frozen chicken pot pies from the store or the giant fresh pot pies from Costco (which I’m not sure they sell anymore!) but it’s just as easy and actually tastier to make your own.

Chicken Pot Pie Slice

While this ultimate dinner pie may look intimidating or something only your grandmother could successfully pull off, it’s actually super easy for you to make. Anyone can make this recipe and once you do, you’ll thank me a hundred times over. It will soon be your go-to dinner recipe for weekly dinners after you try it.

CAN I MAKE THIS CHICKEN POT PIE AHEAD OF TIME?

One of the greatest things about this pot pie (besides the taste!) is that you can make it ahead of time and refrigerate or freeze it until you need to bake it. Yep, this is food prep at its best. Make a few pies, throw them in the freezer, and you’ll have a delicious, easy dinner anytime you’d like.

CHICKEN THE EASY WAY – ROTISSERIE CHICKEN

Sure, can buy chicken breasts, cook them, shred it and then use that chicken but that seems like extra work, doesn’t it. I think the best chicken to use in this homemade pot pie is one of those rotisserie chickens that you can grab from the grocery store. No cooking involved with the chicken! Only shred the chicken off and your chicken is ready to go for the recipe and tastes amazing! NOTE: My husband hands down thinks shredded chicken is better in this recipe instead of cubed or chopped chicken!

CAN I LEAVE OUT THE BOTTOM CRUST?

Some people don’t like as much crust. That’s not me and I’m not sure who you are, but I know you are out there. For those who want to cut back on the crust, you can definitely leave off the bottom crust and just put the pot pie filling straight in your pie pan and top it with one crust. I would still spray the bottom of the pie pan with cooking spray so it doesn’t stick but you don’t have to have the bottom crust if that doesn’t suit you.

CHICKEN POT PIE INGREDIENTS

3 TBSP Butter

1 2/3 cups frozen Peas and Carrots

2 medium Potatoes, peeled and cubed

1/4 cup all-purpose flour

1 1/4 cups Chicken Broth

1 cup Half-and-Half

3 cups Shredded Chicken, cooked

1 1/2 tsp Salt

1/8 tsp Black Pepper

2 Refrigerated Pie Crusts (2 circular pieces)

CHICKEN POT PIE DIRECTIONS

1. Preheat over to 350 degrees. Lightly spray a deep-dish pie pan with nonstick cooking spray.

2. Melt butter in large skillet. Add peas, carrots and potatoes. Cook for 10 minutes over med-high heat or until carrots are tender and potatoes start to soften.

3. Add flour and stir until smooth. Gradually stir in chicken broth and half-and-half. Cook until thickened, stirring frequently.

4. Remove from heat and stir in chicken, salt and pepper.

Chicken Pot Pie Filling

5. Unfold refrigerated pie crusts, press out fold lines and place one crust piece in the bottom of the prepared pie pan.

6. Pour pot pie filing onto the bottom crust in the pan.

Chicken Pot Pie with Crust

7. Place the second pie crust over the filling. Fold crust edges under and crimp. Cut slits in the top of the crust.

Chicken Pot Pie with Top Crust

8. Place pie pan on baking sheet and bake at 350 degrees for 45 minutes or until golden brown.

Easy Chicken Pot Pie

9. Remove from oven and let set for 10 minutes. Slice it up and enjoy!

Chicken Pot Pie with Slice Removed
Easy Chicken Pot Pie

Easy Homemade Chicken Pot Pie

Hollie Schultz
This homemade pot pie has a flakey crust with a delicious filling loaded with shredded chicken, peas, carrots, potatoes, spices and more to make the perfect comfort food.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 518 kcal

Ingredients
  

  • 3 tbsp butter
  • 1 2/3 cup peas and carrots frozen
  • 2 potatoes peeled and cubed
  • 1/4 cup all-purpose flour
  • 1 1/4 cup chicken broth
  • 1 cup half-and-half
  • 3 cups chicken shredded
  • 1 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 pie crusts refrigerated

Instructions
 

  • Preheat over to 350 degrees. Lightly spray a deep-dish pie pan with nonstick cooking spray.
  • Melt butter in large skillet. Add peas, carrots and potatoes. Cook for 10 minutes over med-high heat or until carrots are tender and potatoes start to soften.
  • Add flour and stir until smooth. Gradually stir in chicken broth and half-and-half. Cook until thickened, stirring frequently.
  • Remove from heat and stir in chicken, salt and pepper. 
  • Unfold refrigerated pie crusts, press out fold lines and place one crust piece in the bottom of the prepared pie pan.
  • Pour pot pie filing onto the bottom crust in the pan. 
  • Place the second pie crust over the filling. Fold crust edges under and crimp. Cut slits in the top of the crust. 
  • Place pie pan on baking sheet and bake at 350 degrees for 45 minutes or until golden brown. 
  • Remove from oven and let set for 10 minutes. Slice it up and enjoy!

Nutrition

Calories: 518kcalCarbohydrates: 50gProtein: 13gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 50mgSodium: 1074mgPotassium: 551mgFiber: 4gSugar: 2gVitamin A: 4052IUVitamin C: 19mgCalcium: 81mgIron: 3mg
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