Easy Chicken Pot Pie
This easy chicken pot pie uses rotisserie chicken, mixed vegetables, and a creamy sauce tucked into a flaky pie crust. A cozy, classic chicken pot pie that’s perfect for simple family dinners.
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 100 g Pancetta Diced
- 1 Yellow Onion Diced
- 2 Carrots Diced
- 2 Stalk Celery Chopped
- ½ teaspoon Salt
- ½ teaspoon Black Pepper Freshly ground
- 3 Cloves Garlic Minced
- 42 g All-purpose Flour
- 500 ml Chicken Broth
- 120 ml Heavy Cream
- 1 Potato Diced
- 2 teaspoon Fresh Thyme
- 2 teaspoon Rosemary
- ½ teaspoon Chipotle Chilli Flakes Optional
- 1 Rotisserie Chicken Shredded
- 165 g Frozen Green Peas
- 80 g Frozen Corn
- 2 Refrigerated 9-inch Pie Crusts
- 1 Egg Yolk
- 1 tablespoon Water
Instructions
- In a pan, heat extra virgin olive oil and add the pancetta. Cook for about 5 minutes, until golden and slightly crisp.
- Add the diced onion, carrot, and celery. Season with salt and pepper, and cook over medium heat for 7 minutes, stirring frequently, until the vegetables are soft. Stir in the minced garlic and cook for 1 minute, just until fragrant.
- Sprinkle the flour over the pancetta and vegetables, stir to combine, and cook for 2 minutes to remove the raw flour taste.
- Pour in the chicken broth and cream, then add the diced potato, thyme, rosemary, and chipotle chilli flakes. Stir constantly for about 8 minutes, until the mixture thickens. Add the shredded rotisserie chicken, frozen peas, and corn. Stir well to combine, then remove from the heat and let the filling cool.
- Lightly brush a 9-inch pie plate with oil. Place one sheet of pie crust in the plate, gently pressing it into the corners and up the sides. Trim any excess dough.
- Spoon the cooled chicken filling into the crust and spread it evenly.
- Lay the second sheet of pie crust over the top. Trim the edges, seal, and crimp as desired. Cut 4 small slits in the top crust to allow steam to escape, then brush the surface with egg wash.
- Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, until the crust is golden and the filling is bubbling.
- Remove from the oven and let the pie cool for 30 minutes before serving.
Notes
Cool the Filling First: I always let the filling cool before adding it to the crust, it keeps the base crisp and prevents it from turning soggy.
Golden Crust Tip: I like brushing the top with egg yolk and water; it gives that deep golden color and bakery-style shine.
A Touch of Heat: I sometimes add chipotle flakes for a bit of warmth and smoky flavor, but it’s just as delicious without.
Nutrition
Calories: 766kcal | Carbohydrates: 52g | Protein: 39g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 1229mg | Potassium: 507mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4042IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 3mg
