Super Easy Chicken Pot Pie.
If you are looking for an easy family recipe for dinner, and one that’s lighter in calories than the usual chicken pot pie, you’ve come to the right place!
Just thinking about taking a Chicken Pot Pie right from the oven makes my mouth water. The tender chunks of chicken, nestled among onion, potato, peas or carrots and smothered by a deliciously flaky pastry – that’s how I spell c-o-m-f-o-r-t.
There are a number of recipes around. This super easy chicken pot pie is one I adapted a few years ago from a food magazine sponsored by Walmart. I don’t think it’s in print now, but here is their latest link to a really yummy recipe! The first time I made the recipe, I followed the instructions exactly and used a piecrust for the top and bottom. It was so awesome!
I like this super easy chicken pot pie recipe because:
- it’s full of flavor
- comes together very quickly
- it’s lighter in calories than using traditional pie crust
- the ingredients are either in your pantry or waiting to be picked up on the way home from work!
My adaption shows you how to make your super easy chicken pot pie in a cast iron skillet, and use puff pastry as a top crust! I love to bake using my cast iron skillets – if you don’t have one, head to the nearest store – and buy one. These pans will never wear out – just be sure to clean them with only water and a scrub brush and then treat them with a small amount of cooking oil.
I think chicken pot pie is the number one choice of savory pies – You can make it in a number of ways and sizes. Mini pot pies are perfect for a quick meal. Bake up a batch and pop them in the freezer. Then thaw and serve with a salad!
No more frozen food section!
I remember buying chicken pot pies in bulk from a famous frozen food store, they were convenient, but really didn’t have much flavor. Once you try this super easy chicken pot pie recipe that is so quick to make and delicious – there will be no turning back. This super easy chicken pot pie recipe is great to make because:
• It’s so easy – double or triple the recipe and freeze!
• The ingredients are readily available – local foods especially!
• The flavours and textures are delicious and rich – folks will want seconds!
Host a Chicken Pot Pie Baking Party!
Something that is fun to do and ultimately saves time and money is to gather a few friends and schedule a Saturday to have a Pot Pie Baking Party.
• You offer to organize the ingredients and do the shopping.
• Everyone pays their share of the cost of the ingredients
• Each guest brings their own pie tins and pans.
• Pot pies can be baked at your house – OR everyone can take their prepared pot pies home and bake them there!
- 6 tbsp. butter
- ¼ c all purpose flour
- 1 tbsp. cornstarch
- ½ c milk
- ½ c onion cooking
- 10 oz chicken broth 284 ml, condensed
- ½ c potato raw, peeled and chopped
- 1 ½ c cooked chicken store bought –roasted, or pre-cooked package
- ¾ c peas and carrots frozen
- Salt and pepper to taste
- 1 pkg puff pastry frozen, then thawed, the kind that doesn't need rolling
- 1 stalk celery chopped
- Mix 2 tbsp of the butter with the flour and put aside
- In a separate bowl, dissolve the cornstarch in the milk and set this aside
- Using a large saucepan, cook the onion and celery in the 4 tbsp. of butter and season with salt and pepper to your taste
- Add the potato and the broth and bring to a boil, then cover and cook for 10 minutes.
- Add the butter/flour mixture and stir this in.
- When the mixture has started to boil again, remove it from the heat source and stir in the milk & cornstarch.
- Put the pan back on the stove and bring it to a boil once again, then remove it from the heat and stir in the peas & carrots and the chicken.
- Cover with a lid to cool while you get your puff pastry ready!
- Preheat your oven to 400°F/200°C with the top rack in the lowest position. This is also known as the bottom third of your oven.
- Following the package instructions unroll both sheets of puff pastry.
- Put one sheet of puff pastry in the bottom of the cast iron skillet, making sure you have it reach the edges add in the cooled chicken mixture, mounding it slightly in the middle of the skillet.
- Place the second sheet of puff pastry on the top, and cut a few of vents into the top crust with a knife. This will allow the steam to escape and also will make your crust very flaky!
- Crimp the edges of your pie together and brush the entire top crust and edges with milk
- Bake for 50 minutes, the let cool for about 20 minutes before serving
Try this super easy chicken pot pie recipe tonight! It’s nice to know that Pioneer Woman agrees with me when it comes to creating easy to bake recipes.
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