An easy to follow chicken pot pie recipe! I hope you are able to follow along and enjoy! If you have any suggestions or recipe ideas, leave them in the comments. Have a Sunny Bell day! 🌞
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Chicken Pot Pie Ingredients
@ 2 lbs. chicken, cooked and cubed
12 oz. bag frozen vegetable mix
4 tbsp butter
1 tbsp olive oil
1/3 c AP flour
2/3 c milk, warmed
2 c chicken stock, warmed
2 unbaked pie crusts
@ 2 tsp thyme and rosemary, diced fine (optional)
egg wash (optional)
Directions:
1. Preheat the oven to 350°F.
2. Cover the pie crust in parchment paper and fill with dry lentils, beans or pie weights.
3. Blind bake the crust for 15 minutes and remove from the oven. Raise oven temperature to 375°F.
4. To make the filling, add butter and olive oil to a Dutch oven on medium heat. Heat until the butter is completely melted.
5. Add the flour and cook until lightly browned, about 4 minutes. Stir occasionally until you have a smooth mixture.
6. Slowly pour in the chicken broth and milk, mixing after each addition.
7. Add in the herbs, if using. Allow to simmer for about 3 minutes. Taste mixture and adjust seasoning as needed.
8. Add in vegetables and chicken. Stir to combine. Continue cooking for 2-3 minutes just to slightly warm the vegetables and chicken.
9. Pour half of the filling into the bottom crust and smooth. Vacuum seal the leftover filling and freeze to use at a later date.
10. Top with second crust. Seal edge and crimp, flute or decorate as desired.
11. Make several small slits in the top crust to allow steam to escape.
12. Brush top crust with egg wash, if using.
13. Place in the oven and bake for 40 minutes or until the top of the crust is golden brown.
14. Cool for 10 minutes before serving.
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