Chicken pot pie is one of my all time favorite comfort dishes.
In this recipe I take a few short cuts to cut back on prep time and it really helps a busy girl out.
I usually like to keep my freezer stocked with frozen veggies. I stumbled upon a 10 for $10 sale at the grocery store and bought a variety of veggies.
These two bags below are what I used in my chicken pot pie.
The seasoning blend cuts back on all the chopping. Major time saver!
These mixed vegetables are great to have in your freezer. I use them in chicken pot pie, vegetable soup, fried rice, the options are endless!
I first started out by sautéing the seasoning blend in a little olive oil. Season with salt and pepper.
After veggies are tender, I stirred in some flour (this will be the thickening agent for the sauce).
Cook the flour and veggies for a few minutes.
Stir in the chicken broth and bring back up to a simmer, cooking out all the lumps of flour.
Add a can of cream of chicken. Cook till this comes to a low simmer and it turns into a nice smooth sauce.
Add half and half and frozen mixed veggies. Cook until veggies are defrosted and sauce is at a low simmer.
Season with more salt and pepper.
Gently fold in the chicken.
Pour half of the chicken mix into an unbaked pie crust.
Cover with another pie crust and brush with egg wash.
Repeat steps for another pie. This recipe makes 2 pies.
Bake at 375 degrees for about 50 minutes or until crust is golden brown.
Chicken Pot Pie
1 tbsp. olive oil
1 10 oz bag frozen seasoning blend
2 tbsp. flour
1 can chicken broth
1 can cream of chicken
1/4 cup half and half
12 oz bag frozen mixed vegetables
1 rotisserie chicken, deboned and meat shredded into bite size pieces
4 pie crusts
egg wash (1 egg beaten with a splash of water)
In a large pot, sauté the seasoning blend in a little olive oil until veggies are tender. Season with salt and pepper.
Add flour and stir. Cook for an additional 3 minutes or so.
Stir in chicken broth and bring to a simmer. Add cream of chicken.
Let cook for a few minutes until sauce becomes smooth.
Stir in half and half and frozen mixed veggies. Bring back to low simmer.
Season with salt and pepper.
Gently stir in chicken.
Place pie crust in pie plate, pour in half the chicken mixture. Top with another pie crust, press edges together to seal it.
Brush with egg wash.
Repeat for other pie. (this recipe makes two pies)
Place pies on a sheet pan and bake at 375 degrees for about 50 minutes or until pie is golden brown.