Simple Chicken Pot Pie

Do you have little time, but want to make it seem like you've slaved all day in the kitchen?

Do you want something that your kids might actually consider eating that (gasp) has vegetables in it?

Do you want to make something with ingredients you just might already have on hand?

If you answered yes to any of those questions: welcome to the recipe for the easiest flipping Chicken Pot Pie of your life (without buying a pre-made, frozen one).

1/2 rotisserie chicken (cooked) or 3 chicken breasts (uncooked)
2 tbsp. butter
1 large onion (I cook with sweet onions, but that's entirely because I don't cry when I chop them)
2 10oz. bags frozen mixed vegetables (carrots, corn, peas, green beans)
1 1/4 c. heavy cream
Salt, Pepper, Garlic Powder, Cumin, Coriander, Paprika, and Cayenne Pepper
2 pre-made pie crusts (I like these from Pillsbury...and no, I'm not affiliated with them.)


*If you're using a rotisserie chicken, skip to the next step.*
Heat a large pan on the stove with some oil (I like avocado oil--it has a higher smoke point than olive oil), then season your 3 chicken breasts with the spices listed in the ingredients and cook them through--about 4-6 minutes per side, depending on their size.

While the chicken is cooking, chop the onion. When it's cooked through, move the chicken to a plate and heat the butter in the same pan, reducing the heat slightly so as not to burn the butter. Add the onion and stir occasionally, until the onions are translucent. Add both bags of frozen veggies and stir--this will deglaze the pan and get all that chicken goodness all over the veggies. Add a touch of salt, pepper, garlic powder, and cumin. Stir.

While the vegetables are warming up, shred or chop the chicken. Add it back in to the pan. Preheat your oven to 350 degrees.

Once the chicken and veggies are warmed up, but NOT hot (about 5 minutes), add 1c. of the heavy cream. (a note: if the ingredients in the pan--as well as the pan itself--are too hot, you run the risk of scalding the cream.) Let the mixture come to a small boil and, if it gets too thick, add the additional 1/4 c. of cream. When it's thick enough for your liking, add all of the spices in the ingredients list to taste (I'm a cook, not a chef, and I NEVER end up using the same exact amount of a spice twice. If I had to give measurements, I'd say to use a tsp. each of salt, pepper, and garlic powder; a 1/2 tsp. of cumin, coriander and paprika; and 3 strong shakes of cayenne). Stir the whole dish, remove from heat.

Line a pie dish with one of the pie crusts. Pour the ingredients into the dish, place the second crust on top and crimp the edges. Pop that bad boy in the oven for about 30-45 minutes, or until the top of the crust is golden-brown.

Yeah, that's it.

It's a family favorite around here, and is always eaten on Pi Day. Tell me how it works out for you!


Lindsay Sweeting was in the world of Marketing and Publicity in her previous life. These days you're more likely to see her running after her toddler than running a meeting, but she does her best to find time to create new recipes, come up with fun activities for her daughter, and write about the craziness that is life in the Sweeting house.

No comments:

Post a Comment