Easy Chicken Pot Pie

Creamy and Delicious Comfort Food

Easy Chicken Pot PIe Recipe This Easy Chicken Pot Pie is a meal all by itself. You have your meat, veggies and starches all in one dish. This is a wonderful dinner for a cold evening when you just feel like having something warm and comforting to eat. Chicken, potatoes and vegetables mixed with a creamy sauce and topped with a crunchy pie crust is comfort food at its' best.

Most pot pie recipes are quite involved. We have discovered a few short cuts to help make this meal quick and easy. As it turns out, the traditional recipe had us spending most of our time chopping all the ingredients. So, we now use bags of frozen chopped veggies and potatoes to cut down on the prep time. We also use one of food technology's' best inventions, "frozen pie crust".

This recipe makes two pies. You can cook both now or cover one with aluminum foil and freeze it for another time.

Easy Chicken Pot Pie

Prep Time: 30 min

Cook Time: 40 min

Ingredients:

2 cups frozen southern style hash brown potato cubes
2 bags of frozen mixed veggies (corn, carrots, peas) should give you 4 cups
2/3 cup onion, chopped
1/2 cup butter
1 cup flour
1 3/4 tsp salt
1 tsp dried thyme
1/4 tsp black pepper
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups bite sized cooked chicken (you can also use a rotisserie chicken)
4 frozen pie crusts (they usually come in packages of two)

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Preparation:

Let the pie crusts sit out a defrost a bit while you are mixing the ingredients.
Place mixed veggies and potatoes in a large saucepan; cover with water.
Bring to a boil and cook for 5 minutes.
Drain in a colandar and keep for later.
In a large frying pan, melt the butter and add onions, cook until tender.
Stir in the flour, thyme, pepper and salt.
Stir in chicken broth and milk.
Bring to a boil; cook and stir until thickened, about two minutes.
Add the chicken, veggies and potatoes; take off of heat.
Fill two pie plates with chicken mixture.
Gently take out the other pie crusts from the pie tins
Place over filling. Seal edges and cut slits in the top with a knife.
Bake pot pies at 400 degrees F for 35-40 minutes or until crust has turned light brown.
Let stand for 15 minutes before cutting.