Easiest Homemade Chicken Pot Pie

Do you love comfort food? (of course you do, you're human)

Do you like chicken, dairy, and pastry dough? (of course you do, you're human)

Do you want to make good food quickly, but have it taste like it's taken all day to make? (I think you see where I'm going with this)

It's time to make some simple chicken pot pie. I'm not going to be a traditional food blogger and make you sit through a long story: I've been making this cheat dish for about 8 years and it hasn't failed me yet. Give it a go. Or don't. I love it.

4tbsp butter
1 onion, chopped (use whatever kind you want--I like vidalia because they don't make my eyes water)
2-3 cloves of garlic, minced
2 bags frozen mixed veggies (I like the Publix Greenwise bag of peas, carrots, corn, and green beans)
2 cooked chicken breasts, diced (I like to make extra chicken for other meals earlier in the week, so I have it pre-cooked, but you could also cook it on the stove, grill it, or buy a rotisserie chicken and use the rest for soup the next day)
3/4 cup heavy cream or half and half
salt, pepper, cumin, chili powder, paprika, and cayenne to taste (always add after the cream--I like to add about 1tbsp of salt & pepper, 2 tsp cumin, chili powder & paprika, and 2 dashes of cayenne, but everyone likes their own level of spice)
1 box of two refrigerated pie dough crusts (yeah, you could make it yourself, or you could save yourself some time and crisco)

Preheat your oven to 375

Soften that butter in a large pan. When bubbling add the chopped onion. Sauté until translucent, then add the garlic. Once garlic is browned (not burned), add the veggies and sauté until well-cooked. Add the chicken until it's warmed, then pour in that heavy cream (do it slowly--don't scald the cream). Once it's bubbling, add the spices until it tastes the way you want your pie filling to taste (don't skimp--if you don't like my spice levels, kick it up a notch or three. I make this mild because I don't want my baby to get sick). If the filling starts to over-thicken, add more cream/half and half. If it seems too runny and you're short on time, add a touch of flour. If you can sit it out, just let it cook down until it's thick.

Once it's looking good, turn off the burner and roll the first pie crust into the bottom of a pie mold and press it flush into the curves. I prefer a glass mold, but you do you. Pour the filling into the crust, then unroll the second crust on top and pinch the sides so there is no room for filling to bubble out. Cut a vent for steam in the center because you're not an animal. 

Put it in the oven, set the timer for 20 minutes. After 20 minutes, if the crust is golden on the edges, put some foil over the edge so that it doesn't burn, then cook for another 15-20 minutes. Remove once golden-brown on top, allow to cool, then feel like a rockstar as you serve this and say with full sincerity: "'I made it myself--it's not from the freezer section."

Save it for someone you love--it's too good to waste on someone you don't like. Enjoy!


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.

1 comment:

  1. I can’t wait to try this recipe! Thanks for sharing. Love your silly style.