Easy Pot Pie Recipe With Pie Crust
Description
Pot pies are a great way to use up leftovers. This easy pot pie recipe uses store-bought pie crust to save time and energy. It is a great family meal that is sure to please everyone. The creamy filling is made with vegetables, chicken, and a savory sauce that everyone will love. The top is covered with a flaky, golden-brown pie crust that will have everyone asking for seconds. This pot pie is easy to make and tastes delicious.
Prep Time
This easy pot pie recipe takes about 15 minutes of preparation time. You will need to chop the vegetables, and prepare the chicken. You will also need to mix the ingredients for the savory sauce. The store-bought pie crust will also need to be thawed before use.
Cook Time
Once all the ingredients are prepared, the pot pie will need to bake for about 45 minutes. The pie crust should be golden brown and the filling should be bubbling when it is ready.
Ingredients
- 1 store-bought pie crust
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of chopped onions
- 2 cups of cooked, shredded chicken
- 1 cup of frozen peas
- 1/2 cup of butter
- 1/4 cup of flour
- 2 cups of chicken stock
- 1 teaspoon of thyme
- 1/2 cup of heavy cream
- Salt and pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch pie dish with butter. Unroll the pie crust and place it in the bottom of the pie dish. Set aside. In a large skillet, melt the butter over medium heat. Add in the carrots, celery, and onions. Saute for about 5 minutes. Add in the chicken, frozen peas, and thyme. Stir to combine.
In a separate bowl, whisk together the flour and chicken stock. Pour the mixture into the skillet and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Add in the heavy cream and stir to combine. Season with salt and pepper to taste. Pour the mixture into the prepared pie dish and spread it out evenly.
Place the second pie crust on top of the dish. Crimp the edges to seal the crust. Cut a few slits in the top of the pie crust to allow the steam to escape. Bake for 45 minutes, or until the pie crust is golden brown and the filling is bubbling. Allow the pot pie to cool for 15 minutes before serving.
Equipment
For this easy pot pie recipe you will need a 9-inch pie dish, a large skillet, a whisk, and a sharp knife. You will also need measuring cups and spoons, and a spoon for stirring.
Notes
This pot pie can be made with any combination of vegetables that you prefer. You can also use cooked beef or pork instead of chicken. The sauce can also be adjusted to your taste.
Nutrition: Per Serving
This recipe makes 8 servings. Each serving has approximately 400 calories, 24 grams of fat, and 28 grams of protein.
Recipe Tips
This pot pie can be served with a side salad or a vegetable side dish. For a vegetarian version, use vegetable stock and omit the chicken. You can also use puff pastry instead of pie crust for a crispier, flakier crust. For added flavor, add a teaspoon of garlic or onion powder to the filling.
This pot pie can be made ahead of time and refrigerated for up to 3 days. To reheat, cover the pie with foil and bake in a preheated 350 degree Fahrenheit oven for 20 minutes. If you prefer a crispier crust, remove the foil for the last 5 minutes of baking. Enjoy!
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