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–+ servings
sliced chicken pot pie

The Best Easy Chicken Pot Pie (or Turkey!)

Source: donuts2crumpets
The easiest Chicken Pot Pie uses a store bought pie crust and rotisserie chicken and is packed full of a hearty, creamy filling with a flakey, golden brown crust.
Servings: 6
Prep Time 20 minutes
Cook Time 35 minutes
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EQUIPMENT

Ingredients
  

  • 2 pie crusts - one for the top and one for the bottom (one refrigerated package usually has two in it.)
  • 1 Tbsp fresh thyme or 1 tsp dried
  • 1 tsp fresh rosemary or 1/2 tsp dried
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground sage
  • 1/2 tsp ground black pepper
  • 1/4 cup butter
  • 1 cup diced Yukon gold potatoes
  • 1/4 cup AP flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded or chopped rotisserie chicken or oven roasted turkey breast pre-cooked
  • 1-1/2 cups frozen peas and carrots
  • 1/4 cup fresh parsley or 1 Tbsp dried, but FRESH is BEST!
  • 1 egg beaten

Instructions
 

  • Preheat oven to 425
  • In a small bowl, combine the thyme, rosemary, salt, onion powder, garlic powder, ground sage, and ground black pepper. Set aside.
  • In a large skillet, melt the butter over medium high heat. Add the potato and the herb mixture and let cook for about 5-7 minutes until they start to get translucent
  • Sprinkle in the flour and cook for another minute or two while stirring until the flour is no longer visible
  • Stir in the chicken broth and 1/2 cup of the cream, then cook, stirring often, for 3 minutes or until thickened
  • Stir in the chicken (or turkey/ham), frozen peas and carrots, parsley and remaining 1/2 cup cream, cook for another 2-3 mins, then remove from heat and set aside
  • Line a 10 inch pie pan with one of the crusts. Prick the bottom with a fork
  • Add the filling to the crust. Cover with the other crust, seal and crimp the edges and cut four slits in the pie, near the center
  • Brush the pie crust all over with the beaten egg. Place the pie pan on a metal baking sheet (to help distribute heat)
  • Bake at 425 on the bottom rack of the oven for about 30-35 minutes or until golden brown
  • Remove from the oven and let sit for 10 minutes or so before serving!

Notes

A couple of tips for this recipe:
  • I love using store bought refrigerated pie crusts for this recipe.  You get two in one package which is just what you need!  However, you can absolutely make your own pie crust if you want to, just make sure to do it ahead so you are all ready when it's time for dinner prep.
  • Sometimes I use rotisserie chicken for this recipe and other times I use oven roasted turkey breast that comes in a big vacuum sealed bag at Sam's Club or Costco.  Whichever I use I shred it in to bite size pieces and it is ready to go!  (You could also do chopped ham!)
  • I only use Yukon gold potatoes for this pie.  They are softer and more creamy and give it the best texture!
  • This is just that extra bit delicious with fresh herbs, but dried can be used if you don't have them on hand.  Read the recipe carefully for the substitutions.  If you can at least get fresh parsley, which is abundant and inexpensive all year round, you will notice the difference!
  • I always do morning prep for this pie which cuts down on my evening dinner stress.  I shred my chicken and put it in a bag in the refrigerator, I dice the potatoes and put them in a pot of cold water with a lid, (just drain before cooking), and I measure all the seasonings in one little cup!  If you get that all done early, this recipe comes together so fast in the evening,  you will love it!
  • Make sure to brush the pie with the egg wash before baking.  It will give you a lovely golden brown crust.