Chicken Pot Pie Made Easy!
Just about everyone loves a chicken pot pie. But who has time to make one during a hectic week? You do! 

This recipe for chicken pot pie utilizes some shortcuts from the store to take this comfort food classic away from being a laborious task and make it accessible, even on a busy workday. I almost always double or triple this recipe, as we love chicken pot pie. I like to make one for our dinner (serve with a salad and some garlic bread, yum!), one for a friend, and one more for the freezer. Everybody wins!

I love making homemade pie crust. I love roasting a whole chicken and taking the meat off the bone. I love making a roux and homemade sauce for my chicken pot pie. 

But I also live in the real world!

When I have the time, I will make all things from scratch. But when I don't, I still like to make delicious meals for our family to enjoy. This recipe is born out of that reality. Maybe you hear me on this one?

Some of the shortcuts I have used are: celery and carrot sticks from the produce aisle in our grocery store, a rotisserie chicken, cream of chicken soup, and freezer pie crusts. Don't tell me grandmother about that last one. 

Chicken Pot Pie

4 celery sticks
15+ carrot sticks
1 medium onion, chopped
1 can of peas
3T butter
rotisserie chicken
1-2 cans cream of chicken soup
splash milk
2 pie crusts
salt and pepper to taste

Chop celery and carrot sticks. Melt butter on medium heat. Saute onion for 1 minute, then add carrot and celery. Season with salt and pepper. Chop chicken to bite-sized pieces while veggies saute. Once veggies are translucent, turn off the heat and allow them to cool. Add chicken, peas, and cream of chicken soup to the veggies. Stir and check consistency. Add additional can of cream of chicken soup and/or a splash of milk, depending on desired thickness and creaminess. Add more salt and pepper if desired. Place one pie crust into a pie plate. Pinch edges into a fluted shape and pierce the bottom of the pie crust with a fork several times. Add pot pie filling into the base crust. Top the filling with the second pie crust. pinch the edges of the two pie crusts together, which prevents overflow while baking. Pierce the top crust with a fork several times as well, allowing steam to escape during baking. Bake at 400 degrees for 30-35 minutes. Half of the cooking time, the pot pie should be covered to prevent the edge from becoming overdone. The second half, uncover the pot pie so that it can bake to golden brown. 

Check out our YouTube video on how to make your chicken pot pie. Here's the link for you. Enjoy and tell us what you think!


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