Fast Lane Chicken Pot Pie
Satisfy your cravings for comfort food in record time with this Fast Lane Chicken Pot Pie, a hearty and easy-to-make classic that's perfect for weeknight dinners. This recipe speeds up tradition by using store-bought rotisserie chicken, frozen mixed vegetables, and refrigerated pie crusts, all coming together in just 50 minutes from prep to plate. A rich, creamy filling made with a simple homemade sauce is seasoned with hints of thyme and encased in flaky, golden pastry. The blend of wholesome flavors and convenience makes this chicken pot pie a family favorite. Serve it fresh out of the oven for a warm, satisfying meal that feels like home. Perfect for busy nights or anytime you need a quick fix of cozy deliciousness!
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Recipe Information
Ingredients
- 3 cups Cooked rotisserie chicken, shredded
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 pieces Refrigerated pie crusts
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C).
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth and milk while whisking constantly to avoid lumps. Cook for 3-4 minutes, stirring occasionally, until the mixture thickens into a creamy sauce.
Season the sauce with salt, black pepper, and dried thyme.
Stir in the shredded chicken and frozen mixed vegetables. Set the filling aside.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any overhang.
Pour the prepared chicken filling into the pie shell, spreading it evenly.
Cover the filling with the second pie crust. Tuck the edges under the bottom crust and crimp to seal.
Cut a few small slits in the top crust to allow steam to escape. Brush the beaten egg across the top crust for a golden finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
