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–+ servings
David Murphy

Easy Chicken Pot Pie

This Easy Chicken Pot Pie has a creamy, flavorful filling in a buttery crust that the whole family will devour. My easy recipe lets you enjoy everything you love about classic pot pie without the work of making a pie crust from scratch. The yummy chicken gravy filling is flavorful and perfectly thickened, and full of meat and veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings: 1 Pie
Course: Recipes
Cuisine: Entree
Calories: 4197

Ingredients
  

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 1 sweet yellow onion peeled and minced
  • 2 cloves pressed or minced garlic
  • 3 cups rotisserie chicken meat cubed
  • 4 ounces button mushrooms cleaned & diced
  • 1 cup frozen peas thawed
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or broth low sodium or unsalted
  • ¼ cup white wine semi-dry or Chardonnay
  • 1 cup heavy cream or half ‘n half
  • ½ teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground sweet basil
  • 1 pie crust store bought or homemade
  • 1 egg beaten slightly with 1 teaspoon water

Instructions
 

  1. Preheat oven to 375°F. Allow piecrust to warm at room temperature while oven is preheating.
  2. Spray a 2-quart casserole dish with non-stick cooking spray.
  3. Heat butter and oil over medium-high heat until it shimmers.
  4. Add diced carrots and celery and cook for 3 minutes. Then Add minced onions and cook until onion is translucent.
  5. Add minced garlic and cook for 1 minute.
  6. Add cubed, cooked chicken and diced mushrooms and cook for a couple of minutes.
  7. Sprinkle flour across vegetables and chicken and cook for approximately 3 minutes, stirring continuously.
  8. Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
  9. Pour in the white wine and cream. Stir well. Season-to-taste with salt and pepper, and add in your thyme and basil. Stir well and continue to cook until thickened.
  10. Pour chicken mixture into the prepared casserole dish.
  11. Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides. Combine egg and water and then brush the pastry. Bake in the center rack of the oven, 30 minutes, or until top is golden.

Nutrition

Calories: 4197kcalCarbohydrates: 198gProtein: 244gFat: 269gSaturated Fat: 118gPolyunsaturated Fat: 16gMonounsaturated Fat: 77gTrans Fat: 2gCholesterol: 1085mgSodium: 4108mgPotassium: 2720mgFiber: 22gSugar: 49gVitamin A: 26787IUVitamin C: 90mgCalcium: 426mgIron: 12mg

Notes

Make sure your sauce is thickened enough in the cooking process before placing into pie crust so it doesn't stay too much in a liquid state, or pie crust will be soggy and you'll be sad.

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