Chicken Pot Pie Recipe

This chicken pot pie recipe is perfect if you are squeezed for time but want to put down a tasty home made meal for your family then you can not go far wrong with this. Simple yet delicious and full of vegetables too but the trick is in the ingredients you use.
Frozen vegetables are just as good and nutritious as fresh vegetables and this chicken pot pie recipe uses those frozen vegetables to save time and preparation. You also use a supermarket rotisserie chicken to save more time but if you do not season as shop bought cooked chickens are already well seasoned.
This chicken pot pie recipe has been in my well used recipes for years and the kids love it too which is always a blessing!
So if your stuck for time but do not want frozen ready meal or take away food then fling this easy chicken pot pie recipe together and keep the recipe handy because once you have made this you will use it again and again.....

Ingredients

1 cooked rotisserie chicken

1/2 teaspoon sweet paprika

1/2 teaspoon dried sage

1/4 teaspoon dried oregano

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup frozen chopped onions

1 cup frozen peas and diced carrots

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups ready made chicken stock

1 cup heavy cream

1 store bought pie crust, unbaked and thawed if frozen

1 egg, lightly beaten

Method

Special equipment: 10-inch cast-iron pan

Preheat the oven to 400 degrees F.

Remove all the chicken from the carcase. Sprinkle the chicken with paprika, sage, oregano, salt and pepper. Heat the cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, chicken and stir for a few minutes until heated through. Remove the chicken to a plate, leaving the oil in the pan. Rest the chicken for a few minutes.



To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.



Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
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