America’s all-time favorite savory pie is chicken pot pie. if you want to learn how to make it quickly and easily, follow this simple recipe.

This easy recipe calls for store-bought refrigerated pie dough which makes it much faster and foolproof.

It is loaded with veggies like carrots, peas, corn, and potatoes, and that makes this a full and satisfying meal.

This recipe yields two pies, so make half if you only want one pie. Bring a large pot of water to a boil and cook the diced carrots and potatoes until cooked, but firm. Drain and set aside.
In the same pot, melt the butter and saute the chopped onion. Add the flour and cook for about two minutes.
Whisk in the chicken broth and milk, and cook until thickened and the mixture coats the back of a spoon.
Add the cooked potatoes, carrots, frozen peas, and corn to the sauce. Add the shredded chicken, dried thyme, salt, and pepper. Mix well.
Let your mixture cool off and take the pie crusts out of the fridge to bring them to room temperature. Preheat oven to 425 F.
Line two pie dishes with a crust, and fill each with half of the chicken/ veggie mixture.
Top with the other two pie crusts and pinch the edges to seal. Make an egg wash ( one egg yolk beaten with a tbsp of water) and brush the pie crusts. Make 4 slits as if to divide the pie into 8 portions and bake for 35-45 minutes until golden brown.

Skip the crusts and add more water and milk to the filling and have it as soup.
Add cheddar cheese on top of the filling for a cheesy pie, or sliced jalapenos for added heat along with cumin and oregano.
change the veggies to bell peppers and pearl onions.
Make individual pies by using a muffin tin and cutting your crusts to fit.
The sauce can be easily thinned down to use as a pasta sauce.
Substitute the pie crust for puff pastry and make it a bit more flaky.
Top the filling with refrigerated biscuits instead of pie crust.

If using store-bought pie crusts, remember to take them out of the fridge and let them come to room temperature before unrolling them or they will break.
You can control how creamy or firm the filling is by adding a bit more liquid to the sauce.
If you like the glossy look, brush with egg wash and omit this step if you like the matte finish.
When making the sauce, keep an eye on it and stir constantly or it may burn. Be careful because it thickens quite quickly.

HOW TO MAKE CHICKEN POT PIE

America’s all-time favorite savory pie is chicken pot pie. Learn to make it the easy way!

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Course: Dinner, Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: MAKES 2 PIES

Calories: 428kcal

This recipe yields two pies, so make half if you want only one pie. Bring a large pot of water to a boil, and cook the diced carrots and potatoes until cooked but firm. Drain and set aside.
In the same pot, melt the butter and saute the chopped onion. Add the flour and cook for about two minutes.
Whisk in the chicken broth and milk, and cook until thickened and the mixture coats the back of a spoon.
Add the cooked potatoes, carrots, frozen peas, and corn to the sauce.
Mix in the shredded chicken, dried thyme, salt, and pepper until well combined.
Let your mixture cool off for a while, and take out the refrigerated pie crusts to bring them to room temperature. Preheat oven to 425 F.
Line two pie dishes with a crust, and fill each with half of the chicken/ veggie mixture.
Top with the other two pie crusts and pinch the edges to seal. Make an egg wash ( one egg yolk beaten with a tbsp of water) and brush the pie crusts. Make four slits as if to divide the pie into 8 portions, and bake for 35-45 minutes until golden brown.