Are you craving a comforting meal that doesn’t take all day to prepare? Look no further than this delicious Chicken Pot Pie, a simple yet satisfying dish that’s perfect for any occasion. With a shortcut to save you time, you’ll have a hearty meal ready in no time!
Quick Chicken Pot Pie
This Chicken Pot Pie is not only easy to make but also packed with flavor and warmth. It’s a dish that brings everyone together, perfect for a family dinner or a cozy night in. Let’s get started with what you’ll need and how to whip this up!
Ingredients
- 1 rotisserie chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 2 cups chicken broth
- 1 cup milk
- 1/3 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 refrigerated pie crusts (store-bought for convenience)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, frozen peas and carrots, and frozen corn. Set aside.
- In a saucepan, whisk together the chicken broth, milk, and flour over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes.
- Add the onion powder, garlic powder, salt, and pepper into the mixture. Mix well until everything is combined.
- Pour the thickened sauce over the chicken and vegetable mixture, and stir to combine evenly.
- Line a pie dish with one of the refrigerated pie crusts. Pour the chicken mixture into the crust.
- Cover with the second pie crust. Seal the edges by crimping with a fork or your fingers, and make several small slits on the top to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
This Chicken Pot Pie is the perfect blend of comfort and convenience, making it a true favorite for busy weeknights or lazy weekends. Enjoy every delectable bite!
