Easy Chicken Pot Pie

Easy Chicken Pot Pie

Chicken pot pie one of those comfort foods that everyone loves. It’s so easy to make, but they’ll think you slaved over a hot stove all day making this dish from scratch.

It sure beats one of those pot pies you pick up in the frozen food section of the grocery store. Try this easy chicken pot pie and your family will rave about your cooking. It only takes a few minutes.

Chicken Pot Pie

Preheat oven to 425 degrees F (220 degrees C).

INGREDIENTS:

1 pound of leftover boneless, skinless chicken – cubed.

3 cups of frozen mixed vegetables. (or you can cube any veggies you have on hand to use up. We like carrots, celery and peas.)

¹/³ cup butter

¹/³ cup of chopped onion

¹/³ cup flour

½ teaspoon salt

¼ teaspoon black pepper

1 ¾ cups chicken broth

²/³ cup milk

1 roll of refrigerated Crescent Rolls

DIRECTIONS:

In a saucepan, combine chicken and veggies. Add enough water to cover and boil for 15 minutes. Drain and set aside.

In the saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until it thickens. Remove from heat and set aside.

Place the chicken and veggie mixture in a 9×9 or the equivalent size dish. Pour the thickened liquid mixture over the top. Open the refrigerated Crescent Rolls and unroll on top of the pot pie mix, making a crust.

Bake in the preheated oven for about 25-30 minutes or until the crust is a nice golden brown and the filling is bubbly and smelling fantastic. Cool for about 10 minutes before serving.

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3 Responses to “Easy Chicken Pot Pie”

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  3. Great to see an easy chicken pot pie recipe. I will make it tonight!! Great site.

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