adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

To-Die-For Chicken Pot Pie
To-Die-For Chicken Pot Pie
0 Likes
Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Simplify your chicken pot pie with shortcut ingredients for a hearty dish bursting with veggies and rotisserie chicken. Plenty of filling for multiple pies.
Ingredients:
  • 6 carrots, chopped
  • 6 stalks celery, chopped
  • 1 cup fresh or frozen peas
  • 1 cup fresh or frozen green beans, thawed
  • 1 cup corn kernels
  • 1 yellow onion, diced
  • 1 cup quartered red potatoes
  • 3 cups chicken broth
  • 1 teaspoon thyme
  • 0.5 teaspoon ground black pepper
  • 4 (.87 ounce) packages dry chicken gravy mix
  • 4 cups water
  • 1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
  • 1 whole roasted chicken, bones and skin removed, meat shredded
  • 0.25 cup butter, cut into pieces
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) and place a baking sheet on the oven rack for the pie.
  • In a large pot, mix carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth. Add thyme, salt, and black pepper. Bring to a boil, then simmer covered on medium-low heat until vegetables are tender, about 15 minutes. Drain and set aside.
  • In a separate saucepan, combine dry chicken gravy mix with water, whisking gradually until smooth. Bring to a boil, then simmer over medium-low heat until thickened, approximately 1 minute. Set aside to cool and thicken further.
  • Gently press one pie crust into a 9-inch pie dish. Spoon approximately 1/3 cup of gravy onto the crust. Layer cooked vegetables and shredded chicken evenly until they reach the top of the dish. Slowly pour the remaining gravy over the filling until it reaches the top. Sprinkle butter pieces over the filling and cover with the second crust. Seal the two crusts together and crimp using a fork.
  • Combine the egg and milk in a bowl, then brush the mixture over the top crust. Gently pierce the crust several times to allow steam to escape.
  • Bake the pot pie in the preheated oven for 45 minutes to 1 hour, until the filling bubbles and the crust is golden brown. If the crust browns too quickly, cover the edges with foil to prevent over-browning.

Similar Recipes