Chicken Pot Pie

OK I’m so confused about this weather and what to cook. I’m craving all things pumpkin and hearty Fall dishes and yet, it’s 80 DEGREES outside.

So to heck with it, I’m going full blown PSL, embracing what should be Fall and bringing out my best comfort foods. Try to picture a crisp October evening when you read through this irresistible Chicken Pot Pie recipe.

INGREDIENTS

• 1 – 2 Boneless Chicken Breast, cut up (I like to use leftover Rotisserie Chicken)
• 1 cup Frozen Peas
• 1 cup Frozen Corn
• 1 cup Carrots, chopped
• 4 tbsp Butter or Margarine
• 1/2 Onion, chopped
• 1/2 tsp Celery Salt
• 1/4 tsp Ground Black Pepper
• 1/3 cup Flour
• 1 3/4 cup Chicken Stock
• 2/3 up Milk or Plant/Nut Milk
• 1 Double Pie Crust (store-bought or homemade)

INSTRUCTIONS

Sauté the peas, corn, and carrots in a saucepan until tender over med-high heat. NOTE: If your chicken is raw, add the chicken in with the peas, corn and carrots, cover with water and boil for 15 minutes. If your chicken is cooked, you can just sauté the veggies as planned.

Remove from heat and drain any liquid, Set aside.

In the same saucepan, melt the butter over medium heat and sauté the onions until fragrant and soft, about 3 minutes.

Lower the heat to med-low and add the celery salt, ground pepper, and flour.

Then add in the stock and milk and let it simmer over med-low heat until it thickens, stirring occasionally.

Preheat the oven to 425 degrees. Place the bottom crust into an oven-safe pie plate and add in the cooked veggies and chicken.

When the onion mixture has finished thickening, pour it over the veggies/chicken.

Add the top crust and pinch the bottom and top crust edges together to seal the pie. Use a knife to make small slits in the top crust for steam vents.

Bake for 35 minutes or until the crust is golden brown. Let cool ten minutes before slicing.

Mmmmmmm There’s just nothing quite as comforting as chicken pot pie. Hope you love it!

Follow me on Instagram and tag #500spatulas so I can see all the recipes you make. 

Print Pin

Chicken Pot Pie

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Author Talia Kornfeld

Ingredients

• 1 - 2 Boneless Chicken Breast, cut up I like to use leftover Rotisserie Chicken
• 1 cup Frozen Peas
• 1 cup Frozen Corn
• 1 cup Carrots chopped
• 4 tbsp Butter or Margarine
• 1/2 Onion chopped
• 1/2 tsp Celery Salt
• 1/4 tsp Ground Black Pepper
• 1/3 cup Flour
• 1 3/4 cup Chicken Stock
• 2/3 cup Milk or Plant/Nut Milk
• 1 Double Pie Crust store-bought or homemade

Instructions

• Saute the peas, corn, and carrots in a saucepan until tender over med-high heat. NOTE: If your chicken is raw, add the chicken in with the peas, corn and carrots, cover with water and boil for 15 minutes. If your chicken is cooked, you can just saute the veggies as planned. Remove from heat and drain any liquid. Set aside.
• In the same saucepan, melt the butter over medium heat and saute the onions until fragrant and soft, about 3 minutes. Lower the heat to med-low and add the celery salt, ground pepper and flour. Then add in the stock and milk and let it simmer over med-low heat until it thickens, stirring occasionally. 
• Preheat the oven to 425 degrees. Place the bottom crust into an oven safe pie plate and add in the cooked veggies and chicken. When the onion mixture has finished thickening, pour it over the veggies/chicken. Add the top crust and pinch the bottom and top crust edges together to seal it. Use a knife to make small slits in the top crust for steam vents, and bake for 35 minutes or until the crust is golden brown.