How to Make Easy Chicken Pot Pie (DON'T Be Shy of The Chicken Pot Pie)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Melt 3 tablespoons of butter in a pot over medium-high heat until bubbling.

Add 3 tablespoons of flour to the melted butter and let it boil and bubble for 30 seconds to a minute.

Pour in 1/2 cup of chicken broth and 1 cup of milk into the roux and whisk until it thickens, coating the whisk nicely.

Season the creamy base with salt and pepper while whisking.

In a bowl, combine 2 1/2 cups of cooked chicken, 1/4 cup of diced onion, 1 1/2 cups of frozen peas, 1 1/2 cups of frozen carrots, and 1 1/2 cups of southern style hash browns.

Pour the creamy sauce into the bowl with the chicken and vegetables and mix well.

Take the store-bought pie crust out of the fridge and let it sit for 15 minutes to soften.

Press the pie crust into the bottom of a pie plate and fold the edges over the lip.

Spread the filling evenly into the pie crust.

Place the top crust on the pie and pinch the edges to seal.

Score the middle of the pie crust to allow steam to escape during baking.

Brush the top crust with heavy cream for a glossy finish.

Bake the pie on a cookie sheet in a 350°F (175°C) oven for one hour, covering the edges with tin foil after 30 minutes to prevent burning.

Let the chicken pot pie cool for about five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens