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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables - 1/2 cup onions, finely chopped - 1/2 cup celery, chopped - 1/2 cup potato, diced - 1/3 cup all-purpose flour - 1 cup chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 2 pre-made pie crusts - 1 tablespoon olive oil In this recipe, you will see how simple it is to gather these ingredients. Start with cooked chicken. You can use leftovers or rotisserie chicken. Next, grab frozen mixed vegetables. They save time and add color. You will also need some fresh veggies, like onions and celery, to build flavor. Diced potatoes give the filling a nice texture. For the sauce, flour thickens it, while chicken broth and milk add creaminess. The thyme and garlic powder boost the taste. Finally, two pie crusts are essential. You can use store-bought crusts to save time. For a twist, try making them at home if you're feeling adventurous. This easy chicken pot pie will become a family favorite. You can find the full recipe at the end. Enjoy the process and the warm, hearty meal you create! 1. Preheat your oven to 425°F (220°C). 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 3. Add 1/2 cup of finely chopped onions and 1/2 cup of chopped celery. Sauté until soft, about 4-5 minutes. 4. Next, stir in 1/2 cup of diced potatoes and cook for an additional 5 minutes. 5. Sprinkle 1/3 cup of all-purpose flour over the cooked vegetables. Stir to mix and cook for 1-2 minutes to remove the raw flour taste. 6. Gradually pour in 1 cup of chicken broth and 1 cup of milk. Stir constantly until the mixture thickens, about 3-4 minutes. 1. Add 2 cups of shredded chicken and 1 cup of frozen mixed vegetables to the thickened sauce. 2. Season with 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, salt, and pepper to taste. Mix well to combine. 1. Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken filling into the crust. 2. Cover the filling with the second pie crust. Seal the edges by crimping with a fork. 3. Cut slits in the top crust to allow steam to escape. 4. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Feel free to check the Full Recipe for more details! To make the best chicken pot pie, follow these tips. First, let your filling cool before adding the crust. This step helps the crust stay crisp. If the filling is hot, it can make the crust soggy. Second, consider making your own pie crust. A homemade crust adds a personal touch to your dish. It can also taste better than store-bought. You can mix flour, salt, and butter to create a flaky crust. For a lovely finish, serve your chicken pot pie with fresh parsley. Just sprinkle a few chopped leaves on top. This adds color and flavor. Additionally, pair your pie with a green salad or steamed veggies. These sides balance the richness of the pie. You could also serve it with mashed potatoes for a truly comforting meal. {{image_2}} You can make your chicken pot pie even tastier. One way is to add fresh herbs. Rosemary and sage bring a nice depth to the dish. You can chop them finely and stir them in with the filling. This small change can make a big difference. Another option is to switch up the vegetables. Use seasonal veggies for a fresh twist. Try squash in the fall or asparagus in the spring. This keeps the dish vibrant and exciting. If you want to change the protein, you have many choices. You can use turkey instead of chicken. This works great, especially after a holiday. Beef is another option that gives a heartier flavor. For a vegetarian twist, mushrooms or tofu can take the place of chicken. Mushrooms add a nice umami taste, while tofu absorbs all the flavors. Both choices make for a satisfying meal. Explore these variations to find your favorite twist on the classic chicken pot pie. For the complete recipe, check out the Full Recipe section. To store leftovers in the fridge, place the chicken pot pie in an airtight container. If you used a pie dish, cover it tightly with plastic wrap or foil. This keeps the pie fresh and prevents it from drying out. You can store it in the fridge for three to four days. Always check for any off smells or changes in texture before eating. If you want to freeze the pie, you can do so before or after baking. To freeze before baking, wrap the unbaked pie tightly in plastic wrap and then in aluminum foil. Freeze it for up to three months. When you're ready to bake, thaw it in the fridge overnight. Bake as usual, adding an extra 10-15 minutes to the cooking time. To freeze after baking, let the pie cool completely. Wrap it tightly in plastic wrap and then in foil. You can freeze it for up to three months. To reheat, thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it with foil. Heat for about 25-30 minutes, removing the foil for the last 10 minutes to crisp the crust. Enjoy your delicious meal! You can use many options instead of chicken. Try shredded turkey for a similar taste. For a vegetarian twist, use mushrooms or tofu. They add a nice texture and flavor. You could also mix in beans or lentils for protein. Yes, you can make this chicken pot pie gluten-free. Use gluten-free flour instead of all-purpose flour. Many brands offer good options. Look for pre-made gluten-free pie crusts as well. They save time and taste great. To reheat your chicken pot pie, use the oven for best results. Preheat it to 350°F (175°C). Place the pie in for about 20 minutes. This keeps the crust crispy. You can also use the microwave, but it may make the crust soggy. If you do, cover it with a damp paper towel to help keep moisture. In this article, we explored how to make an easy chicken pot pie. We covered the key ingredients, from cooked chicken to frozen veggies. I shared step-by-step instructions to prepare the filling, assemble the pie, and bake it to perfection. Remember, you can customize this dish with different proteins and spices. Following the tips for storage helps keep leftovers fresh. Enjoy your homemade meal, and feel free to experiment with flavors and variations!

Easy Chicken Pot Pie

Indulge in the warmth of homemade Comforting Chicken Pot Pie with this easy recipe! This hearty dish features flaky crusts filled with tender chicken and colorful veggies, perfect for family dinners. With simple ingredients and straightforward instructions, you can make a delicious pot pie that brings smiles to the table. Click to explore this comforting recipe and make your own delightful creation today!
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Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (carrots, peas, corn)

1/2 cup onions, finely chopped

1/2 cup celery, chopped

1/2 cup potato, diced

1/3 cup all-purpose flour

1 cup chicken broth

1 cup milk

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

2 pre-made pie crusts (or homemade if preferred)

1 tablespoon olive oil

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large skillet, heat the olive oil over medium heat. Add the chopped onions and celery, sautéing until they are soft and translucent, about 4-5 minutes.

      Stir in the diced potatoes and cook for an additional 5 minutes.

        Sprinkle the flour over the cooked vegetables and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste.

          Gradually pour in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce, about 3-4 minutes.

            Add the shredded chicken, frozen mixed vegetables, dried thyme, garlic powder, and season with salt and pepper. Mix well to combine.

              Remove the skillet from heat and let the filling cool slightly.

                Roll out one of the pie crusts and fit it into a 9-inch pie pan. Pour the chicken filling into the crust.

                  Cover the filling with the second pie crust, sealing the edges by crimping with a fork. Cut several slits in the top crust to allow steam to escape.

                    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

                      Allow to cool for about 10 minutes before slicing and serving.

                        Prep Time: 15 min | Total Time: 50 min | Servings: 4-6

                          - Presentation Tips: Serve with a sprig of fresh parsley on top for color and place in individual ramekins for an elegant touch.