cottage on bunker hill

Weeknight Chicken Pot Pie

Jennifer Howard

Here's a simple recipe for making chicken pot pie. Perfect comfort food for a chilly night!

Let’s get started!

CRUST – 1 PACKAGE REFRIGERATED PIE CRUST FILLING – 5 TBSP BUTTER – 5 TBSP FLOUR – 1 SMALL CHOPPED ONION – 1 ½ CUPS CHICKEN BROTH – ⅔ CUP MILK – ½ TEASPOON SALT – ½ TEASPOON PEPPER – ¼ TEASPOON THYME – 3 CUPS SHREDDED CHICKEN – 2 CUPS FROZEN PEAS & CARROTS

Ingredients

3 Cups Chicken

01

You wll need 3 cups of cooked, chopped chicken. To save time you can use meat from a rotisserie chicken.

Melt

02

In a medium saucepan on medium heat, melt 5 tablespoons of butter. Add 1 small chopped onion.

Whisk

03

When the onion is soft add 5 tablespoons of flour, ½ teaspoon salt, ½ tsp. pepper, and ¼ tsp of thyme. Whisk until it is all well combined and the mixture starts to thicken.

Slowly add 1½ cups chicken broth and ⅔ cup milk. Whisk until smooth. Keep cooking and stirring the mixture until this thickens.

Add Chicken & Veggies

04

Once the mixture is thick, add the shredded chicken and frozen veggies and stir together.

Fill The Crust

05

Line a 9-inch pie plate with one of the crusts, spoon in your filling.

Add Top Crust

06

Add the top crust. Pinch to seal crust and cut an X to vent.  Place on a cookie sheet Bake at 400° for 30 minutes (until crust is golden brown)

Enjoy

05

Let rest for 10 minutes before slicing (the filling will run out).

Bread bun

Weeknight Meal Ideas

Stovetop Mac & Cheese

Slow Cooker Turkey Chili

Jennifer Howard