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chicken pot pieThis chicken pot pie recipe is a favorite dish of ours.

It’s perfect for the days I work since it’s super quick and easy to throw together, and tastes like you spent HOURS making it.

The crust comes out flaky, and this dish has a lot of different  flavors and textures going on all at once.  

If you’re looking for a new way to make chicken, give it a try. You will love it!

Easy Chicken Pot Pie
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Prep Time
15 min
Prep Time
15 min
  1. 1 box of refrigerated pie crusts
  2. 1/3 c. butter
  3. 1/3 c. butter
  4. 1/3 c. onion, chopped
  5. 1/3 c. flour
  6. 1/2 tsp. salt
  7. 1/4 tsp. pepper
  8. 1 3/4 cups chicken broth (I have tried many and prefer Progresso)
  9. 1/2 c. milk
  10. 2 1/2 c. cooked chicken, shredded
  11. 2 c. frozen mixed vegetables, thawed
  1. 1. Preheat oven to 425 degrees. Line 9' pie pan with one crust.
  2. 2. In a pan, melt the butter over medium heat. Add the onion and cook until it's transparent (about 2 minutes). Stir in the flour,s alt and pepper and mix well. Stir in broth and milk while cooking over low to medium heat and stirring until it's thick and bubbly.
  3. 3. Stir in the chicken and mixed vegetables. Remove from heat. Pour into crust lined pan.
  4. 4. Top with second crust, seal the edges, and gently "fork" around the edges to further seal it and make it look nice. Poke the fork through the top crust in approximately six spots so it can vent while cooking.
  5. 5. Bake for 30-40 minutes or until golden brown. During the last 15 minutes of baking you may need to cover the crust edges with foil to prevent them from over browning.
  6. 6. Let stand 5 minutes before serving.
  7. 7. Enjoy!
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  1. Totally cannot wait to make this!! YUM!

  2. YAY ~ Please let me know if your family loves it as much as we do

  3. I made one to eat tonight and one to freeze. Do you recommend baking at same temp for same duration from frozen?

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