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Easy Chicken Pot Pie Recipe with Frozen Vegetables
Classic comfort food made easy! Tender chicken, vegetables, and rich gravy topped with flaky pie crust. Perfect for using leftover chicken.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●saucepan
- ●pan
- ●casserole dish
📝 Preparation Steps
1
Preheat oven to 375.
2
Prepare the sauce for the pot pie by placing the butter and flour in a medium-sized saucepan over medium-high heat. Stir the butter and flour together and cook until it begins to become fragrant like pie crust.
butter3 tablespoons
3
Add in 1 cup of chicken stock and poultry seasoning stir until this becomes thick. Add in half of the remaining stock, the half and half, and stir until the gravy becomes thick. Add in remaining stock. Place cooked chicken and vegetables into the pan and stir to blend.
chicken stock4 cupshalf and half2 tablespoonscooked chicken4 cups
4
Place one crust in the bottom of a 2-quart casserole dish.
5
Spoon filling into the 2-quart casserole dish, and then top with the remaining pie crust. Brush egg wash over the top of the crust, and sprinkle with kosher salt and fresh cracked pepper. Cut two or three slits in the top of the crust to let some of the steam come out of the pie.
egg ( beaten with 1 tablespoon water, for egg wash)1
6
Bake for about ⏱️ 1 hour or until the top is golden brown and the inside is bubbling hot.
Nutrition Facts
calories
503 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
483 mg
protein Content
24 g
cholesterol Content
69 mg
carbohydrate Content
35 g
saturated Fat Content
10 g
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