Chicken Pot Pie

One of my favorite go-to meals is a pot pie! Why? Because it’s fast, easy, and super wholesome! We enrich ourselves every single day while we are working hard. We want to make sure that every single time we eat something that the meal is good for us, but also easy on the budget. This pot pie recipe is just that! You can use refrigerated pie crusts to cut the time in half!!!  Pot pie recipes are usually interchangeable so you can easily add your own veggies into the mix or your own protein (fish, beef etc.) as long as you have the basic recipe.

The best way to make any pot pie is to always have a child help! There’s always giggles when we are making a pot pie!

Shopping List:

Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free) (contains the 8″x8″ baking dish that you will need)
Butter
All-purpose flour
Onion
Salt
Pepper
Chicken Broth (1 3/4 cup)
Milk (2/3 cup)
Chicken (or another protein) (3 cups)
Veggies (your choice)
Pie Crusts (I certainly recommend Pillsbury for this delicious meal) (one package, 14.1 oz)

A lot of the items on the shopping list, you may already have at home which makes your staple pantry just that much better to have such as butter, milk, eggs, frozen veggies, chicken broth etc.

 

Let me know what you think in the comments!

Print Recipe
Chicken Pot Pie
Melt in your mouth Chicken Pot Pie! A yummy, warm, delicious pot pie that everyone will love!
Prep Time 40 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Prep Time 40 Minutes
Cook Time 35 Minutes
Servings
Servings
Ingredients
Instructions
Steps:
  1. Melt butter over medium heat. Stir in flour, onion, salt, and pepper. Please ensure that you are stirring constantly. After mixture is bubbly, remove from heat.
  2. Stir in broth and milk to buttery mixture until boiling (again, ensure that you are stirring constantly). Boil and stir for one minute.
  3. Stir in your vegetables at this point, remove from heat.
  4. Heat oven to 425°F.
  5. Roll pie crust into 13" square. Ease into an ungreased 8" glass baking dish.
  6. Pour chicken mixture into crust-line dish.
  7. Roll remaining pie crust into 11" square. Cut out about four designs for the middle with a 1" cookie cutter or just cut slits to vent. Place the 11" square over chicken mixture.
  8. Turn edges of pie crust under, flute edge.
  9. Take about 35 minutes or until golden brown.
Expert Tips:
  1. For a lump-free white sauce, use a wire whisk while you are stirring.
  2. For a more polished look on the edges, brush with an egg wash (beat one egg and one tablespoon of water) and too lightly with coarse salt.

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