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Chicken Pot Pie
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Easy Chicken Pot Pie

Easy chicken pot pie recipe using refrigerated pie crusts
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: dinner, lunch, Main Course
Cuisine: American
Keyword: chicken pot pie, chicken recipes, easy dinner recipes, pie, Pie Crust
Servings: 6 servings
Calories: 216kcal
Author: Cindy Baker

Ingredients

  • 1 box refrigerated pie crusts (2 per box)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 rotisserie chicken skin removed and meat chopped into small pieces
  • 1 small onion chopped
  • 2 whole carrots peeled and chopped
  • 3 celery stalks chopped

Instructions

  • Heat oven to 450 degrees F.
  • Remove skin from chicken and discard. Remove meat and chop into small pieces. Set aside.
  • In large saucepan melt butter over medium heat.
  • Add onion, carrots, and celery. Cook 2 minutes, stirring frequently.
  • Stir in flour, salt and pepper until well blended.
  • Gradually stir in chicken broth and cream, cooking and stirring until bubbly and thickened.
  • Remove from the heat.
  • Line a pie pan with one pie crust and pour in the chicken pieces.
  • Pour hot creamy mixture on top of the chicken.
  • Top with second crust; seal edge anbd flute sides. Cut slits in several places in the top crust to let steam out.
  • Bake 30 - 40 minutes or until crust is golden brown. During the last 15 - 20 minutes of baking, cover the edges of the crust with strips of aluminum foil to prevent the edges from browning too much. Let stand 5 minutes before serving.

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 4g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 44.4mg | Sodium: 279mg | Potassium: 525mg | Fiber: 0.8g | Sugar: 0.5g | Vitamin A: 11.8IU | Vitamin C: 0.2mg | Calcium: 0.4mg