Easy Weeknight Chicken Pot Pie

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Source: Chelsea - Victae.com

15 Minutes
40 Minutes
Easy Weeknight Chicken Pot Pie

The thing I love about pot pies is that they are a comforting classic that acts as a vehicle for adding more vegetables to your diet!  Plus, you skip the cream by creating a thick rue, producing a creamy and think filling without extra fat.   To reduce the saturated fat further, replace the butter with olive oil.


4 tablespoons butter

½ cup carrots, chopped or shredded (chef’s choice!)

½ cup mushrooms, roughly chopped

8 ounces frozen peas

1 sprig fresh rosemary, finely diced

4 tablespoons flour

1/3 cup white wine

1/3 cup milk

2 cups chicken or vegetable broth

½ teaspoon cracked black pepper

2-3 dashes cayenne pepper

2 cups pulled rotisserie chicken

1 frozen pie crust, thawed


1 egg


Preheat oven to 425° F.

Melt butter in a large skillet over medium heat.  Add carrots, peas, mushrooms, and rosemary.  Sauté for 5 minutes.

Add flour to mixture and stir until flour is cooked, about 1 minute.  Deglaze pan with wine, then add milk and broth.  Stir and simmer for 5-10 minutes until thickened. 

Add chicken, pepper, and cayenne.  Using a spoon, taste mixture and season as necessary.

Pour mixture into a 9-inch pie plate, and cover with pie crust.  Beat egg and brush a thin layer over the crust to create the signature tan, flaky crust.

Cut 3 vents into the crust and bake for 35-45 minutes until golden brown.

Remove from oven and let pot pie rest for 10 minutes.


Slice and serve hot, then enjoy!


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