Description
You could probably make this Chicken Pot Pie with ingredients you already have in your pantry or freezer. Comfort food. Yummm.
Ingredients
Scale
- Pie crust for 2-crust, deep-dish 9-inch pie
- 4 tablespoons butter
- 1/4 cup minced white onion
- 4 medium carrots, peeled and diced (1/4 inch)
- 1/4 cup all-purpose flour
- 8 cups chicken broth
- 2–3 cups condensed cream of chicken soup, undiluted
- 4 cups shredded cooked chicken (rotisserie is great!)
- 1 cup frozen peas
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 375° F.
- Roll out one crust and place in a 9 x 13 (or larger) baking dish, pressing to fit up the sides. It’s okay if the crust doesn’t go all the way up, unless you want to seal the top crust to the bottom crust.
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté until tender and translucent, 3-4 minutes. Add carrots and cook until slightly softened. Stir in flour and cook for another minute, stirring and scraping often.
- Whisk in chicken broth until the flour is fully incorporated. Stir in the cream of chicken soup. Increase heat to medium-high and bring mixture to a gentle boil, then simmer for 5 minutes.
- Remove from heat and stir in chicken and peas. Season with the kosher salt and black pepper, to taste. Do not over-salt. Pour mixture into baking dish. You might have too much filling for the dish so just make sure you don’t over-fill.
- Roll out second crust and place over the filling, sealing the edges and cutting vent slits, if your bottom crust came up high enough on the edges. Or simply tear pieces of the crust and gently lay them on top of the filling.
- Bake for about 25-30 minutes, or until crust looks slightly golden. Remove from oven and let rest about 10 minutes before serving.