Easy Chicken Pot Pie
This easy chicken pot pie is comfort food at its finest. A rich filling loaded with tender chicken and classic veggies is topped with a golden, flaky crust. It's the perfect dinner!
Servings: 10
Calories: 408kcal
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 cloves garlic, minced
- ¼ cup butter, divided
- ⅓ cup flour
- ½ tsp salt
- ½ tsp pepper
- 1 tsp Slap Ya Mama®
- 1¾ cups chicken broth
- ½ cup heavy cream
- 2 cups frozen vegetables, thawed
- 1 cup sharp cheddar
- 1 box Pillsbury™ refrigerated pie crust, room temperature
Instructions
- Preheat oven to 425°.
- Take one pie crust and place it into the bottom of a pie pan. Set other pie crust aside for later.
- In a medium-sized saucepan, melt 2 tbsp of butter over medium heat. Add chicken to pan, sprinkle with salt, pepper, and Slap Ya Mama® and cook until done. Remove chicken from pan and set aside.
- In the same saucepan used for the chicken, melt the remaining 2 tbsp of butter. Add in the onions, celery, and garlic. Cook until onion becomes transparent and celery is tender, stirring frequently.
- Next, sprinkle flour into pan, stir and let cook for 2 minutes.
- Gradually pour chicken broth and heavy cream into pan, stirring frequently until hot and thickened.
- Now, add in chicken, thawed vegetables, and cheese. Stir and let cook for 5 minutes.
- Spoon mixture into prepared pie pan and top with remaining pie crust.
- Seal and fluke edged of pie and cut several slits into the top of the pie crust.
- Place pot pie on a baking sheet, and bake for 35-40 minutes or until crust is golden brown.
- During the last 10 minutes of cook time, if edge's are getting too brown, place foil strips over the crust edges.
- Remove from oven and enjoy!
Notes
Tips
- You know your flour has been cooked long enough when the flour smell is replaced by a slightly nutty aroma.
- Don't overcook your flour. The longer the flour cooks in the roux, the less thickening power it has.
- Stir your broth and cream mixture constantly to avoid clumping while it thickens.
- If the edges of the pot pie are getting too brown, place foil strips over it.
- I've never had a problem with a soggy bottom crust, but if you prefer to be extra careful, you can blind bake it before filling.
Nutrition
Calories: 408kcal | Carbohydrates: 30g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 620mg | Potassium: 350mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2415IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg