Easy Chicken Pot Pie

OH Yummm. Chicken Pot Pie is a winter classic, and is honestly hard to mess up! I have put my own spin on a classic by browning the butter and using rotisserie chicken! This recipe is one of those that you will want to make plenty, so you have lots of left-overs (or in my case, get more than one piece because your husband likes it so much!) I love bringing you guys easy dinner recipes that can be thrown together easily after work, with little prep, and little cleanup- because I for one- HATE doing dishes after dinner! (Thanks Shane for being the dishwasher in our house, love you!) Ok – enough talk – lets get to that recipe!


  • 1 whole rotisserie chicken – shredded – leaving skin on!
  • 1 stick salted butter
  • 1 onion – diced
  • 1/2 cup flour
  • 2-3 cups chicken broth
  • 1 can of mixed vegetables
  • salt/pepper (to taste)
  • Spice Spice Baby “Eat Your Veggies” (I will link to their site at the bottom)
  • 2 – 9 inch round pie crusts ( I use Kroger brand)

To begin, set your pie crusts out to bring them to room temp – this way there is less breakage when trying to unroll them! Next – in a sauce pan brown your butter until it is a light golden brown, then add your diced onion. Cook onion until soft then stir in flower – I usually add about 1 tablespoon at a time until I get a very thick consistency. Turn heat down and add your chicken broth – slowly – also a little at a time – until you have a medium thick consistency! Once you have the consistency you want add your vegetables – remember to drain them first! Stir then into the chicken broth mixture, then add your shredded rotisserie chicken and mix up! Next – prepare you pie dish putting one of the 9 inch pie crusts on the bottom, pour your chicken mixture into the pie crust, then unroll the second on top. From here if you have excess crust cut it off at the edge of the pie dish and then pinch the sides – top and bottom – together to form a seal! Whisk up one egg and brush it over the top of your pie crust – cut 4 small lines in the center – and cook for 20-25 minutes on 350 until your crust is a golden brown!

—–You can sub the top pie crust for PUFF PASTRY —— which is insanely delicious!

Link to Spice Spice Baby! https://www.spicespicebabycincinnati.com/

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