Chicken Pot Pie

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This yummy chicken pot pie is filled to the brim with chicken and veggies in a perfectly seasoned gravy. This is comfort food and it’s hard to eat only one serving. 

This is one of my favorite meals to make with leftover Thanksgiving turkey. You can also use rotisserie chicken. You just need 4 cups of cubed chicken or turkey to make this recipe and you get two pies with some filling leftover. 

I use the same pie crust recipe to make pot pies as I do to make fruit pies. Simple and easy, you can find my pie crust recipe here. 

We love to eat our pot pie with some homemade applesauce. It helps cool the food down and also just tastes amazing. I grew up on that and now my kids like it too which makes me so happy!  I know it sounds weird to some of y’all but it’s delicious! 

Happy Baking,

~ Rachel Ballinger ☕️💕

Chicken Pot Pie

Rachel Ballinger

This is delicious pot pie is full of veggies and chicken smothered in a flavorful gravy. Excellent way to use up leftover Thanksgiving turkey!

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 2 pies

Ingredients

  

• 2 cups frozen peas and carrots
• 2 cups frozen green beans
• 1 cup celery sliced
• 2/3 cup butter 11 tbsp
• 1 medium onion chopped
• 2/3 cup flour
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 4 cups chicken broth
• 1 1/2 cup milk
• 4 cups cubed cooked chicken meat, light and dark mixed
• 4 9 inch unbaked pie crusts
• 1 egg beaten with a fork

Instructions

 

• Preheat oven to 425 degrees.
• Place peas and carrots, green beans, and celery in a pot, cover with water, and bring to a boil. Simmer for about 8 minutes till tender. Drain and set aside.
• Sauté the butter and onions in the same pot until the onion is translucent, about 5 minutes. Stir in the flour, salt, pepper, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk. Bring it to a simmer and keep whisking until it thickens. Remove from heat.
• Stir the cooked vegetables and cubed chicken into the gravy until well combined.
• Place two pie crusts in the bottom of two 9 inch pie pans. Spoon the filling into the crusts filling them to the top. (I usually have leftover filling which is super yummy to eat on its own!) Top each pie with a crust and cut slits into them to allow the steam to escape while baking. Crimp the edges.
• Brush the beaten egg on top of each crust with a pastry brush.
• Bake at 425 degrees for 15 minutes and then at 350 degrees for 30 minutes.

Keyword Chicken, pie