[Recipes] Easy and Quick Chicken Pot Pie

This quick chicken pot pie is all about cozy, homey flavor without the long prep time. Using a frozen veggie blend, rotisserie chicken, and puff pastry for the topping, it comes together in under an hour. No need for a bottom crust—just a golden, puffy pastry lid. Plus, it’s made in one skillet, making cleanup a breeze.

Hands On Time:10 mins | Total Time:30 mins | Servings:4

Ingredients:

• 2 cups cooked, shredded or chopped chicken
• 2 cups mixed vegetables (carrots, peas, corn, etc.)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon dried thyme (optional)
• 1 pre-made pie crust (or homemade)
• 1 egg (optional for egg wash)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Vegetables: In a medium saucepan, melt butter over medium heat. Add mixed vegetables and cook for about 5 minutes until softened.
3. Prepare Sauce: Stir in flour and cook for 1 minute. Gradually add chicken broth and milk while whisking, until the sauce thickens (3-5 minutes).
4. Mix Chicken and Seasoning: Stir in the cooked chicken, garlic powder, onion powder, thyme (optional), and season with salt and pepper. Remove from heat.
5. Assemble the Pie: Roll out the pie crust and place it in a pie dish. Pour the chicken and vegetable mixture into the crust. Top with the second crust, seal the edges, and cut slits in the top to let steam escape.
6. Bake: Brush with a beaten egg for a golden finish and bake on a sheet for 30-35 minutes, until the crust is golden and the filling is bubbling.
7. Cool and Serve: Let the pie cool for 10 minutes before serving.

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