Chicken Pot Pie is an incredible comfort food and is great any day, but it is perfect for Pi Day! That’s March 14th for those of you who aren’t math nerds. (Pi = 3.14, and March 14th is 3-14…and I’m a nerd.)
You might be tempted to just buy a frozen pot pie at the grocery store, but you will be missing out! This chicken pot pie recipe is quite easy, and the flavors are more than worth the little effort. Your family will thank you for it!
I adapted this recipe from Sunny Anderson’s recipe. She even has a video explaining how to make it. Check it out here.
This Chicken Pot Pie is extremely tasty and quite easy. It’s just a matter of cooking chicken and vegetables in a pan, adding some flour and liquid, topping with a pre-made crust, and sliding it in an oven to do the rest! But the result is the ultimate comfort food: flaky crust, savory and creamy gravy, and juicy chunks of chicken and veggies!
This recipe requires a 10-inch cast-iron skillet. (If you don’t have a cast-iron skillet, I highly suggest investing in one!) Everything is cooked in the pan, and then you toss it in the oven to bake. One pan = very little clean-up!
Feel free to substitute Poultry Seasoning for the paprika, sage, rosemary, oregano, and pepper. If you want the sauce to be super creamy, and you don’t care about calories, use heavy cream. If you care about calories more than creaminess, use low or non-fat milk. If you want to compromise, use half-and-half or whole milk.
Download a printable recipe here: Easy Chicken Pot Pie
Easy Chicken Pot Pie
Level: Easy | Prep: 15 minutes | Cook: 33 minutes | Rest: 10 minutes | Total: 58 minutes | Servings: 8
- 1 1/2 pounds chicken tenders
- 1/2 teaspoon paprika
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1 teaspoon salt, plus salt to taste
- 1 teaspoon pepper, plus pepper to taste
- 4 tablespoons butter
- 1 medium white or yellow onion, chopped
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup cream or milk
- 1 unbaked pie crust, thawed
- 1 egg, lightly beaten
- Preheat the oven to 400 degrees.
- Sprinkle the chicken tenders with the paprika, sage, rosemary, oregano, salt, and pepper.
- Heat 10-inch cast-iron skillet over medium-high heat and add the butter. Once the butter is melted, add the seasoned chicken and sauté until cooked through—about 4 minutes on the first side and 3 minutes on the other. Use tongs to remove the chicken (be sure to leave the butter) to a plate and let rest about 5 minutes before chopping into 1/2-inch cubes.
- To the same skillet, add the onion, peas, and carrots. Add a pinch of salt and pepper each and cook until the onions become tender (about 3-5 minutes).
- Add the garlic and cook about another minute until the garlic becomes fragrant.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and raise to a simmer. Stir until the sauce has thickened. Add the cream or milk. Add salt and pepper to taste, if necessary.
- Return the chicken to the skillet, and remove the skillet from the heat.
- Unfold the pie crust and place on top of the filling. Cover all of the filling and tuck the excess crus into the skillet. Brush the crust evenly with the egg wash, and then use a knife to gently cut 3-4 vents in the top of the crust.
- Place your pot pie in the oven and bake for 20 minutes or until the crust is golden brown.
- Let the pot pie cool for at least 10 minutes to allow it set up and prevent scalding your kids’ mouths!