Creamy Chicken Pot Pie

5 from 17 votes

This comforting and creamy chicken pot pie is a family favorite for dinner. It's the ultimate comfort food beloved through generations.

Prep Time20

Cook Time40

Course: Chicken, Main Course

Cuisine: American

Servings:

Calories: 163kcal

Author: Raquel Pineira

Ingredients

2 tablespoon olive oil
4 cup diced rotisserie chicken
½ cup diced onion
½ cup diced celery
¼ cup scallions or green onions
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried fennel
½ teaspoon dried thyme
½ teaspoon herbs de province or Italian seasoning
2 tablespoon chicken bouillon
½ cup all purpose flour
2 cup water
1 cup heavy cream
1 16 oz bag frozen veggies
2 Pillsbury Pie Crust 1 pkg contains two

Instructions

Preheat the oven to 350
Place bottom crust in the pan and bake for 7 mins, remove and set aside.
Heat olive oil in Dutch oven on medium high heat.
Add onions, scallions, celery and peppers and cook until translucent.
Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
Add water and cream and bring to a boil.
Add frozen veggies.
The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid
burning.
Cook the filling 10-15 mins or until very thick and pour into the prepared pie dish.
Place the second pie crust on top and cut slits in it to vent the top.
Use a fork to crimp the edges.
Mix an egg wash (1 egg + 1 teaspoon water) in a small bowl. Brush beaten egg mixture over the entire pie crust. bake for 30-35 mins or until golden brown
Bake for 30-35 mins or until golden brown

Notes

Adding the mix of 1 tablespoon butter plus olive oil to sauté the onions, scallions, celery and
peppers will elevate the flavors in this dish. If you prefer less of an onion flavor, omit the
scallions.

Nutrition