Raising Recipes

This chicken pot pie is simple, easy, and delicious!

Easy Chicken Pot Pie

Chicken pot pie is always in the rotation during the colder months. It’s so simple, and you can add or remove any of the ingredients. By using rotisserie chicken, you can save time and add a delicious layer of flavor. I used to bake mine in a 9×13 pan, but ever since I was turned on to cast iron, I find it to be the easiest way to cook. It’s minimum clean up. The only dishes that I had to wash was the pan and a spatula.

The Chicken

If you use rotisserie chicken, it will save you a huge amount of time and dishes, plus it tastes really good. If you don’t have any handy, you can make your own chicken by pan frying, baking, grilling, or even using leftover fried chicken (yum)!

The Veggies

You can use fresh or frozen, depending on the season, and pot pie season is in the colder months so I usually use frozen. Just a bag of mixed veggies will do just fine. These usually include green beans, corn, peas, carrots, onions etc.

The Crust

It is important for chicken pot pie to have a flaky buttery crust. This is achieved by brushing the top with a beaten egg. I usually buy my pie crust which comes in a roll, and I like to press some fresh thyme into it. It makes it pretty and amps up the flavor

Let’s get down to business.

Simple Chicken Pot Pie Recipe

Ingredients:

• 1 rotisserie chicken or 2 cups cooked chicken (shredded or cut into bit size pieces)
• 1 1/2 cup frozen mixed vegetables
• 3 tbsp all-purpose flour
• 1 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 beaten egg
• 1 refrigerated pie crust

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet or cast iron, melt the butter over medium heat. Add the vegetables.
3. Stir in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the chicken broth and cream until well combined and smooth. Continue cooking and stirring until the mixture thickens.
5. Add the cooked chicken, salt, black pepper, dried thyme, and dried parsley to the skillet. Stir everything together until well coated with the sauce. Remove from heat and set aside in a bowl.
6. Wipe out the cast iron and use butter or oil to re-season
7. Line the bottom of the cast iron with the pie crust and fill with the chicken mixture.
8. Place the second pie crust over the top of the dish, trimming any excess crust. Brush with beaten egg. Cut a few slits in the crust to allow steam to escape.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Remove from the oven and let it cool for a few minutes before serving.

Enjoy your homemade chicken pot pie!