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Chicken Pot Pie

Loaded with chicken and vegetables and surrounded by a flaky crust, Chicken Pot Pie is the perfect comfort food to fill you up!

Course Dinner, Main Course
Cuisine American
Keyword Chicken Pot Pie, pot pie
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 396 kcal
Author Amanda Rettke-iambaker.net

Ingredients

  • ¼ cup butter
  • 1/4 cup all-purpose flour
  • 1/2 cup apple cider
  • 1 cup chicken stock
  • 1/2 cup whole milk
  • 1 cube chicken bouillon, crushed
  • 2 cups rotisserie chicken, shredded
  • 1 yellow onion, chopped
  • 1 ½ cups chopped carrots, chopped
  • 1 ½ cups diced red potato
  • 1 ½ cups sliced celery, chopped
  • 1 1/2 cups frozen peas
  • 1 can (15 ounces) corn
  • 2 teaspoons salt
  • 1 teaspoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 2 pie crusts, 1 for the top and one for the bottom
  • 1 egg, whisked (for egg wash)

Instructions

  1. Preheat oven to 375°F.
  2. In a large skillet over medium-high heat, melt butter.
  3. Add flour, whisk and cook for 1 minute, or until it starts to come together.

  4. Add apple cider, chicken stock, milk, and bouillon.

  5. Simmer until thickened, stirring often (about 5 minutes).
  6. Add chicken, onion, carrots, potato, celery, peas, corn, and, mix well.
  7. Add parsley, paprika, oregano, salt, and pepper and stir until combined.

  8. Simmer for 20 minutes on low.
  9. In a prepared 9-inch pie pan, add the bottom pie crust.
  10. Pour the chicken mixture on top of the crust.
  11. Cover with the second pie crust.
  12. Using a fork, seal the edges of the two pie crusts together.
  13. Brush the top lightly with egg.
  14. Make 4-5 small cuts in top crust to vent.
  15. Bake for 30-40 minutes (until top crust is golden brown). See notes in post for how to avoid burnt crust.