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Chicken Pot Pie with Store-Bought Crust

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 store-bought refrigerated pie crusts
  • 3 cups cooked chicken diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 cup heavy cream
  • 1 teaspoon poultry seasoning
  • 1 cup frozen peas and carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg beaten

Method
 

  1. Preheat oven to 425°F and place one pie crust in a 9-inch pie dish.
  2. In a large skillet over medium heat, melt butter and sauté onion and celery until softened, about 5 minutes.
  3. Stir in flour and cook for 1-2 minutes, then gradually whisk in chicken broth and heavy cream, stirring constantly until thickened.
  4. Add chicken, frozen peas and carrots, poultry seasoning, salt, and pepper, stirring until well combined and heated through.
  5. Pour the filling into the prepared pie crust and top with the second crust, sealing and crimping the edges.
  6. Cut 4-5 slits in the top crust, brush with beaten egg, and bake for 30-35 minutes until golden brown.
  7. Let cool for 10 minutes before serving.