Simple Classic Chicken Pot Pie. Reviews for: Photos of Simple, Classic Chicken Potpie. The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you're left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies.

So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. 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 to put your own unique spin on this old-fashioned favorite. You can have Simple Classic Chicken Pot Pie using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Simple Classic Chicken Pot Pie

Prepare 1 1/2 lb of uncooked boneless skinless chicken breast - 3/4" cubed.
You need 1 1/2 cup of 1/2" diced potato.
It's 1 cup of 1/4" sliced carrots.
Prepare 1 cup of frozen peas.
You need 1/3 cup of + 2 tsp unsalted butter.
You need 1/3 cup of chopped yellow onion.
You need 1/3 cup of all-purpose flour.
Prepare 1 tsp of sea salt.
It's 1/4 tsp of black pepper.
It's 1/4 tsp of celery seed.
It's 1/4 tsp of dried thyme.
You need 1 1/2 cup of unsalted chicken broth.
You need 2/3 cup of milk (I use 1%).
It's 2 of refrigerated pie crusts (9in).

This classic chicken pot pie is the ultimate comfort food! Use a storebought pie crust with this easy chicken Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table.

Simple Classic Chicken Pot Pie instructions

In a medium sauce pan combine raw cubed chicken, carrots, peas and potatoes. Add just enough water to cover And a pinch of salt and pepper. Bring to a boil, reduce heat and simmer for 10 - 15 minutes, or until carrots and potatoes are just fork tender. When done drain in colander and set aside..
Preheat oven to 425°F. Grease a square 2 quart casserole dish all over with 2 tsp butter. Unroll one pie crust and press into dish, forming and pressing from center out to fit and stretch up sides of dish, almost to top edge. If you get any tears just pinch 'em back together. Set aside..
In same sauce pan used for chicken mix, melt butter over medium heat. When melted add onions and cook until translucent, Stirring frequently. About 3 minutes. Whisk in flour, salt, pepper, celery seed and thyme to make a roux. Cook until roux is golden, whisking frequently. About 2 minutes more..
Slowly add chicken broth and milk, whisking constantly to prevent clumping and sticking to bottom. Bring to a simmer until thickened, stirring constantly. About 5 minutes. Turn off heat. Gently fold chicken and veg mixture into sauce..
Pour filling into bottom pie crust, spreading out evenly. Unroll and add top crust, pinching to seal edges (use the tines of a fork for best seal). Cut a few slits for steam vents in top. Pop it in the oven and bake 30-35 minutes or until top is golden brown..
When done remove from oven, spread an additional tablespoon of butter over top to melt into crust if desired. Allow to cool 10 minutes, dish up and enjoy!.

This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. It's cozy comfort food that's wonderful in the winter! If you're looking for a hearty recipe to make for dinner on chilly nights, this Chicken Pot Pie is fantastic. Try this easy pot pie recipe featuring cream of chicken soup and turn your leftover chicken or Easy Chicken Pot Pie. This was so easy to make it was ridiculous.