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Easy chicken pot-pie

February 6, 2018
March 3, 2018

Easy chicken pot-pie


  • 1 rotisserie chicken (deboned and shredded)
  • 1 ¾ cups Chicken broth
  • 1 box refrigerated pie crust (I used Pillsbury)
  • Salt and pepper to taste or any seasonings of your choice
  • ½ cup milk
  • 1 tbsp. heavy cream
  • 1/3 cup all-purpose flour
  • 1-2 cups of frozen vegetable (corn, carrots, peas mix)


Heat oven to 425. In a deep pan, melt butter over a medium heat. Stir in flour, salt and pepper or your seasonings of your choice) I added seasoned salt and garlic powder as well. Stir until well blended. Gradually stir in chicken broth, and milk. Add heavy cream. Let it cook for a minute or until it becomes bubbly. Reduce heat. Stir in chicken and mixed vegetables. Remove from heat. Align your pan or glass dish with 1 layer of crust. Add in your chicken pot pie mix. Add last layer of crust on top. Sealing with bottom crust. Make sure your edges are sealed. Bake for 20-35 minutes or until crust is brown. Remove and serve. Hot.