Easy Chicken Pot Pie. This homemade chicken pot pie recipe streamlines your work by using frozen mixed vegetables, a can of condensed cream of chicken soup and your "secret ingredient," Original Bisquick™ mix. Plus, it's super easy to make, which makes it a great recipe for beginner cooks and busy families alike. One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables.
This chicken pot pie recipe is loaded with flavor.
It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and I initially wanted to make an easy chicken pot pie.
So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs.
You can have Easy Chicken Pot Pie using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Easy Chicken Pot Pie
- Prepare 2 of chicken breasts; medium dice.
- It's 1 package of pie crusts.
- It's 1 of large yellow onion; medium dice.
- Prepare 3 cloves of garlic; minced.
- It's 2 stalks of celery; small dice.
- It's 1 of carrot; medium dice.
- It's 1 T of rosemary; minced.
- Prepare 1 t of thyme; minced.
- Prepare 1/3 C of white wine vinegar.
- You need 12 oz of roasted chicken gravy.
- It's 1/2 bundle of parsley; chiffonade.
- You need 1 of large pinch kosher salt and black pepper.
Ready made pie crusts make this homestyle Chicken pot pie extra easy. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. It's so easy, and the chicken is always tender. Next add butter to the pan, and stir it around until it melts.
Easy Chicken Pot Pie instructions
- Let pie dough sit outside of fridge for 1 hour, or pie doigh will rip when unrolled, as shown. If it does rip you can press it together with your fingers or a rolling pin..
- Heat enough oil to cover the bottom of a large saute pan. Add chicken, celery, carrots, thyme, rosemary, salt, and pepper..
- Saute on medium-high heat until chicken is thoroughly cooked, about 5-8 minutes. Add garlic during last 30 seconds and saute until fragrant..
- Add vinegar. Reduce until dry. About 1-2 minutes..
- Add gravy. Bring to a simmer. Add parsley and stir..
- Line a pie tin with 1 layer of the dough. Add chicken filling. Top with other layer of dough and seal the outside with your fingers or a fork. Make a vent for steam in the center of the pie with a small paring knife..
- Bake at 425° for 30 minutes..
- Variations; Cardoons, shallot, red onion, sweet potatoes, turnips, butternut squash, rutabaga, parsnip, potatoes, paprika, habanero, bacon, oregano, marjoram, corn, zucchini, squash, scallions, leeks, ramps, cayenne, crushed pepper flakes, chives, basil, sage, lemon, lime, spinach, arugula, jalapeños, smoked paprika, applewood seasoning, dried ranch seasoning, dried onion soup mix, parmesan, pearl onions, beer, white wine, bourbon, white vinegar, apple cider vinegar, avocado, poblano, honey, roasted garlic, tomatoes, honey, white beans, dijon, tarragon, dill, asparagus, ginger.
Once the butter has melted completely, add flour Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. Check out our new cookbook Insanely Easy Chicken Dinners. A super easy Chicken Pot Pie made with Rotisserie Chicken and refrigerated pie crusts. This recipe is perfect for a weeknight meal. I don't know what the weather in your neck of the woods is doing, but after a week of near summer-like temperatures, it was down right cold and damp today.