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Easy Chicken Pot Pie with Pie Crust
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Main Dish
Cuisine:
American
Servings:
6
servings
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.
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.