We all loved those frozen chicken pot pies when we were kids. Now that I’m all grownup those pies just don’t taste like they use to. So I wanted to update that age old favorite chicken pot pie with a homemade version. Now I know most of us don’t have time to make it from scratch during the week. So for this version I will be using a pre-made pie crust, frozen veggies, and pre-cooked chicken.
- 1 whole rotisserie chicken – shredded
- 2 cups frozen veggies
- 1/2 cup sliced celery
- 1 large potato – cubed
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken stock
- 2/3 cups milk
- 2 9 inch unbaked pie crusts – prepared as directed on package
- Pre heat oven to 475 degrees F.
- In a saucepan, combine chicken, frozen veggies, potatoes, and celery. Add chicken stock to cover and boil for 15 minutes. Remove from heat, drain and set aside.
- In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and garlic powder. Slowly stir in the other chicken stock mixture and milk. Simmer over medium-low heat until thickened Remove from heat and set aside.
- Pour hot ingredients into bottom pie crust. Cover with top crust, seal edges, and cut away any excess dough. Make three small slits in the top to allow steam to escape.
- Bake in the preheated oven for 35 to 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Note* Cover ends of pie crust with foil halfway through baking if the ends are browning too dark.