Easy Chicken Pot Pie
As the weather starts to cool, we tend to retreat more indoors and fire up the ovens more frequently. One of my favorite things about fall is the cool, crisp weather. I love curling up with one of my favorite throws, when my home is nice and warm, with slight touch of coolness reminding me of the outdoor weather.
After a full summer of avoiding turing on my oven as much possible, I am finally back to making soups, stews, and some of my favorite baked recipes. Flaky, buttery pie crust filled with delicious chicken and veggies in a creamy sauce. Chicken pot pie is comfort food at its best. My recipe is simple, quick, and very flavorful.
Easy Chicken Pot Pie
Ingredients:
2 cups Cooked Diced Chicken
1 Bag Mixed Veggies
½ Medium Onion, Diced
1 tsp. Minced Garlic
1 ½ cup Low Sodium Chicken Broth
1/2 cup Flour
1 1/3 cup Milk
1 tsp. Thyme
1 tsp. Rosemary, Finely Choppped
1 1/2 tsp. Sea Salt
½ tsp. Black Pepper
2 Pie Crusts, allow to come room temperature to soften while preparing filling
¼ cup Butter
1 tbsp. Olive Oil
Directions:
Preheat oven to 425 degrees. In a large pot add butter, olive oil, garlic, diced onions, and sauté until onions are clear. Add flour, black pepper, salt, thyme, 1/2 tsp. of rosemary, milk, and broth, and stir until mixture slightly thickens.
Add chicken and frozen veggies and continue to stir until blended. Once blended allow to simmer until filling is very thick, which should be about another 7-10 minutes.
Place one pie crust in the pie pan and spoon in filling to the top. Cover with a second pie crust and cut and roll the pie dough edges as needed. Place pie in the center rack of the oven and bake for 25-30 minutes.
For Rustic Chicken Pot Pies
Place pie crusts on a baking sheet or pie dish. Spoon filling to the center of the pie crust and then fold in crust edges around filling, creating a pie shape, and sprinkle remaining rosemary over pie.
Place pie in the oven and bake for 25-30 minutes. Allows cooling for 15 minutes before serving. Enjoy!
