The Most Delicious Chicken Pot Pie
Ingredients
- 1 box refrigerated pie crusts at room temp
- 1/3 cup butter
- 1 onion small, chopped
- 1/3 cup all purpose flour
- 1/2 tsp poultry seasoning (optional)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 3/4 cup chicken broth/stock
- 1/2 cup milk (I used buttermilk)
- 2 1/2 cup cooked, shredded or cubed chicken (use your instant pot for quick dinner)
- 1 bag frozen peas & carrots thawed
Instructions
- Preheat the oven to 425 degrees. Place one of the pie crusts into a 9” pie plate and set aside.
- In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion, stir often for a few minutes, until they’re tender.
- Whisk in the flour, poultry seasoning, salt and pepper. It will get thick.
- Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
- Stir in the cooked chicken and veggies then remove from the heat.
- Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
- Bake for 30-40 minutes, or until the crust is golden brown. Watch your edges to make sure they don’t burn in the last 10 minutes. You can place a bit of foil around it if needed.
- Let the pie stand for about 5 minutes before devouring it. Enjoy!
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