Easiest Way to Make Perfect Chicken Pot Pie

Chicken Pot Pie. One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo.

Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. You can cook Chicken Pot Pie using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Pot Pie

1. It's 1 package of filo dough; thawed (2 sheets puff pastry).
2. You need 1 of Rotisserie chicken (shredded).
3. Prepare 1/2 of onion.
4. You need 1 stalk of celery.
5. It's 1 of bay leaf.
6. It's 1 tbsp of Italian seasoning.
7. You need 1/3 cup of butter.
8. Prepare 1/3 cup of flour.
9. It's 3 cups of chicken stock.
10. You need 12 oz of bag frozen vegetables.
11. It's of Salt and pepper.

Or speed things up by using cooked chicken! A pot pie is a type of pie with a top pie crust, and sometimes a bottom pie crust, consisting of flaky pastry. The term is used in North America. This chicken pot pie recipe is loaded with flavor.

Chicken Pot Pie instructions

1. Pull filo dough out of freezer to thaw before starting. Shred chicken from rotisserie and set aside. Preheat over to 400..
2. Once filo dough is thawed roll out to 12-inch square and press into 2-quart round dish. Trim excess and prick bottom with fork. Cover with aluminum foil and bake 25 minutes until golden brown (may need to uncover toward end of 25 minutes)..
3. While baking the bottom dough later, prepare the filling. In a large sauce pan heat olive oil of medium heat. Add onion, celery, bay leaf and seasoning and heat until onion is translucent. Add butter; remove bay leaf and add flour. Cook 3 minutes until flour starts to brown, then add flour. Stir mixture until it begins to boil, allow to thicken. Add chicken and frozen vegetables. Mix to combine and remove from heat..
4. Once bottom dough is cooked, add filing. It may overflow. Now roll out your second sheet of filo dough. This will be your pie top. Place over filling and tuck around edge of round dish. Make small cuts in the top dough..
5. Place round dish on a baking sheet and place in oven (to avoid a big overflow mess). Bake at 400 for 30 minutes..
6. Let cool and eat!.

It's got flaky pie crust and a buttery creamy I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all. Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.