Chicken Pot Pie Recipe

If you couldn’t tell by one of my recent posts, I am very excited about the upcoming fall! We are less than 100 days away from Halloween now, and even closer to the autumn season. In celebration of this (because I am a lunatic), I have been making some of my favorite recipes perfect for the upcoming season. This chicken pot pie recipe is not only delicious, but insanely simple to make.

Ingredients

• 4 tbs butter
• 1/4 c. flour
• 3 c. milk (skim or whole)
• 1 chicken bouillon cube
• 2 c. broccoli (fresh or frozen; if frozen, blanch the broccoli)
• 1 1/2 c. frozen mixed vegetables (corn, peas, carrots, string beans)
• 1 c. frozen pearl onions
• 1 c. peeled and cooked potatoes, diced
• 8 oz. cooked chicken breast, diced (I usually buy a rotisserie chicken if I don’t feel like roasting chicken)
• 2 pie crusts
• 1/4 c. milk

Directions

Preheat the oven to 375°.

In a large pot or dutch oven, melt your butter over medium heat. Once melted, add the flour and whisk into a roux. Once combined, add the milk slowly, whisking as you go along. Once the milk is simmering, add the bouillon cube and let dissolve.

Add the vegetables. (If you’re using fresh broccoli, be sure to blanch it first. In general, you can use fresh, frozen, or even canned vegetables!) Once the vegetables are fully incorporated, add the chicken breast and cook on low for 10-15 minutes.

While that’s simmering, grease a pie dish or 4 crock soup bowls. (I really like using the crocks because everyone gets their own mini chicken pot pie. Plus, I find one large pie super messy when cutting into it.)

Roll out a pie crust on a floured surface. If you’re making one large pot pie, line the bottom of the pie dish with the crust and place in the oven for 8-10 minutes or until golden brown. If using crocks, measure out the bottom and cut the pie crusts to fit. (I am adding a photo of this process below. You’ll also want to do this for the top crusts, so measure those out now, too.) Place in the oven for 8-10 minutes or until golden brown.

While in the oven, roll out the other pie crust on a floured surface. Once the bottom crusts are done, remove from the oven. Scoop the pie filling into your dish(es). Once again, if you’re making one big pie, lay the top crust right on top of the pie dish. If you’re using crocks, use the measured top crusts you already made.

Brush the milk over the top of your crusts. (You can also obviously use an egg wash. Our son has an egg allergy so we rarely use egg but find that milk works well, too! Side note*: if you or someone in your family has an egg allergy, I highly recommend Bob’s Red Mill’s egg replacer.)

Place the pie(s) in the oven until the top crusts are golden brown.

…and that’s it! I swear this chicken pot pie recipe is the easiest thing to whip up when you’re craving comfort food. I hope you enjoy!