Chicken Pot Pie
Print Recipe

Erica’s QUICK Chicken Pot Pie

The next time you're cold, overworked and want a quick comforting dinner, try this chicken pot pie!
Prep Time5 mins
Cook Time50 mins
Cooling Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie, Comfort Food, Easy, Easy Recipe
Servings: 4

Ingredients

  • 1 Yellow Onion
  • 1/2 cup Carrots
  • 2 Russet Potatoes
  • 1 clove Garlic
  • 1 Large Boneless Chicken Breast cubed
  • 2/3 cup Peas frozen
  • 2/3 cup Sweet Corn frozen
  • 3 cups Chicken Stock
  • 2 Pillsbury Pie Crust
  • 1 tbsp Butter
  • 1/4 cup Flour you probably won’t use all of it
  • 2 tbsp Cornstarch
  • Salt/ Pepper

Instructions

  • Prep the onions, carrots and potatoes. Chunk up your onion and potato into medium sized pieces. Dice your carrots into smaller pieces.
  • In a large, deep skillet or pot, melt 1 tablespoon of butter over medium heat. Drop your onions and carrots into the pan and let them sweat out. Some people add celery to this, but I personally hate it so I omit it!
  • Boil your potatoes until tender. Make sure you start with the potatoes in cold water and then bring to a boil!
  • Once the carrots and onions start to become tender (about 10 minutes), add the chicken and garlic. I recommend putting the garlic through a garlic press.
  • Cook the chicken until it’s almost white all around. Don’t worry if it isn’t fully cooked through since it will continue to cook in the oven.
    Once the chicken is almost cooked, sprinkle with 2 tablespoons of flour. Cook the flour for 3 minutes and then add the chicken stock. Let simmer and reduce for 5 minutes, then add corn and peas.
  • Cook entire mixture for another couple minutes (just until peas and corn are warm). If it isn’t thickening, add corn starch a little bit at a time until you reach the consistency you want. Taste and season with salt and pepper as needed. Drain your potatoes and add them. Turn off the heat and let the mixture cool for a few minutes.    
  • Roll out your store bought pie dough, press it into the bottom of a pie dish and fill with cooled mixture. Top with the top pie dough and pinch all around to seal. Cut a few holes in the top to let the steam escape.
    IMPORTANT: Cover the edges of the pie with tinfoil. The edges of the pie cook faster than the rest and will burn if you don’t do this.
  • Bake the pie at 425 degrees for 35 minutes. After 20 minutes, take the tinfoil off.
  • Let cool for 30 minutes before enjoying!