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The Best, Easy Chicken Pot Pie

Comfort food has been a favorite on my menu lately.  You know this if you've been following along regularly.  Trying times call for comfort food, don't you agree?

Chicken pot pie has been on my menu rotation lately.  It's been an easy meal to prepare and oh, so comforting to eat.  You’ll be surprised just how easy it is make chicken pot pie from scratch.  

Here are some keys to an easy, yummy chicken pot pie.

The Best, Easy Chicken Pot Pie

Three Ways to Make Chicken Pot Pie Easy

1. Make chicken pot pie when you have leftover chicken or buy a rotisserie chicken.

2. Use your favorite brand of prepared pie crust. Making your own pie crust from scratch is wonderful, but not the quickest, easiest option.

3. Use a package of frozen mixed vegetables. I like a mixture of carrots, peas, corn, and green beans.

Four Keys to Yummy Chicken Pot Pie

1. Use chicken stock instead of chicken broth. If you have homemade chicken stock on hand you are in luck.  Otherwise, use your favorite brand of prepared chicken stock.

2. Taste your chicken.  Is it well seasoned?  If the chicken tastes bland you'll want to punch up the seasoning.  If your chicken is well-seasoned you can go easier on the additional seasoning.

3. Add a little of your favorite dried herbs.  I like a little Bell's Poultry seasoning or a little thyme.  Choose what you like.

4. Don't skimp on the chicken.  Comfort food is hearty food.  

Chicken Pot Pie

Serves 4-6

Baked Chicken Pot Pie

  • 2-3 cups cooked chicken diced
  • 1/2 large onion, chopped
  • 2 stalks celery, chopped
  • 5-Tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup milk
  • 1 3/4 cups chicken stock
  • 1 pkg frozen mixed vegetables
  • salt and pepper to taste
  • 1/2 teaspoon favorite dried herbs
  • 2 prepared pie crusts


Preheat your oven to 425 degrees F.  Take your pie crusts out of the refrigerator to warm slightly on your counter before rolling out to use.  Lightly grease your pie plate with a little solid shortening.

Melt the butter in a pot over medium heat.  Add the onion and celery.  Add a little salt and pepper.  I start with a teaspoon of kosher salt and 1/2 teaspoon black pepper. Cook until the vegetables soften, about five minutes.

Add the flour to the pan and stir to make a paste.  Cook for about one minute.

Add the milk, chicken stock, and herbs.  Cook until it boils and thickens.  Taste for seasoning and adjust as needed.

Add the frozen vegetables and chicken.  Stir to combine. Remove from the heat.

Remove the pie crusts from the wrappings and flatten.  I like to use my rolling pin to roll them out a little more.  That way I always have plenty of room to crimp the edges. Place one of the crust into the pie plate.  

Add the chicken mixture.  Top with the second crust and crimp the edges.  Cut some vents in the top crust.  Brush on a little milk or cream to encourage browning.  I like the crust on my chicken pot pie to be very brown.

Bake in the center of your preheated oven for about one hour, or until the filling is bubbling. Remove and let sit to cool a bit before cutting. I usually wait for 20-30 minutes.



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