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Easy Chicken Pot Pie

Enjoy the ultimate comfort food with this easy Chicken Pot Pie recipe. Packed with tender chicken, hearty vegetables, and a creamy filling, it’s perfect for cozy dinners.
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Ingredients

  • ½ stick of butter
  • ½ onion diced
  • 2 sticks celery sliced
  • 1 carrot large, diced
  • 1 bunch green onion
  • 1 tablespoon vegetable magic minced
  • 1 tbsp Thyme
  • 1 tablespoon chicken bouillon
  • ½ pint mushrooms diced
  • 2 tablespoons butter
  • ⅓ cup flour
  • 2½ cups chicken broth
  • ½ cup half & half
  • 2 tablespoons Parmesan cheese
  • 1 large rotisserie chicken or 2 small chopped
  • 1 can cream of chicken soup
  • 1 tablespoon Worcestershire sauce
  • 1 tbsp Cajun seasoning
  • 1 tbsp Garlic seasoning
  • 1 tbsp Poultry magic seasoning (to taste)

Instructions

Filling:

  • Melt 1/2 stick of butter, add in the onions, celery, carrots, and green onions. Let those cook down for 5-7 minutes. Then add in the chicken bouillon, magic veggie seasoning, minced garlic, and mushrooms. Let it cook another 10 minutes to soften.
  • Add 2tbsp butter, Sprinkle in your flour and mix together. And whisk in your broth and half and half. Let it come to a simmer. Then add in your chicken, peas, magic poultry seasoning, thyme, Cajun seasoning, 1tbsp Parmesan, Worcestershire, and cream of chicken. Let it cook until it’s all combined. About 7 minutes.

Traditional Crust:

  • In a black iron skillet, add your room temperature pie crust and line the bottom and side of the skillet. Brush with egg whites and bake on 450 for 10 minutes.
  • Remove and lower your oven to 350. Cut your puff pastry dough into long stripes to line the sides of the skillet to connect the pie crust to the puff pastry crust. Add in your filling on the inside and top with cut squares of the puff pastry dough covering the top. Fold in the sides, brush with egg whites and bake on 350 for 35 minutes.
  • Remove, raise your oven back up to 450 and put your pot pie back in and cook for 7-10 minutes until golden brown.
  • Top with melted butter!

Non Traditional Crust:

  • Add your puff pastry in top cut into squares, brush with egg whites and bake on 350 for 35 minutes. Turn up the heat to 450 and bake another 7 minutes. Top with melted butter!

Individual Cups:

  • Line your cup with either pie crust or puff pastry, let it hang over the sides. Add in your filling, fold in the sides, and top with the rest of the crust. Brush with egg whites. Bake on 350 for 15-20 minutes until golden brown.
  • Top with melted butter