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Recipe compliments of www.ITISAKEEPER.com
Easy Chicken Pot Pie with Pie Crust
Easy Chicken Pot Pie with Pie Crust is nostalgia in a pie dish. It is the perfect comfort food that will make you think of simpler times, your grandma and warm hugs.
Equipment
Ingredients
- 2 tbsp olive oil
- 4 cup diced rotisserie chicken
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup scallions or green onions
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried fennel
- ½ tsp dried thyme
- ½ tsp herbs de province or Italian seasoning
- 2 tbsp chicken bouillon
- ½ cup all purpose flour
- 2 cup water
- 1 cup heavy cream
- 16 oz bag frozen veggies
- 2 Pillsbury Pie Crust, 1 pkg contains two
Instructions
- Preheat the oven to 350
- Place bottom pie crust in the pan and bake for 7 mins, remove and set aside.
- Heat olive oil in Dutch oven on medium high heat.
- Add onions, scallions, celery and peppers and cook until translucent.
- Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
- Add water and cream and bring to a boil.
- Add frozen veggies.
- The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
- Cook the filling 10-15 mins or until very thick and pour into the prepared pie dish.
- Place the second pie crust on top and cut slits in it to vent the top.
- Use a fork to crimp the edges.
- Brush an egg wash (1 egg + 1 tsp water) over the entire pie crust bake for 30-35 mins or until golden brown.
Christina's Notes
- Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Extra Vegetables: Sneak in some mushrooms, asparagus, spinach or other vegetables.
- Short cut tip: Prep the pie the night before and cook the next day.
- Variation tip: Feel free to add an interesting frozen vegetable blend to make it more hardy.
- Alternate ingredient: Use some fresh herbs if you have them to up the flavor profile.