Easy Chicken Pot Pie Recipe

Classic Chicken Pot Pie

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup chicken broth
1/2 cup milk
1/2 cup frozen peas
1/2 cup frozen corn
1 refrigerated pie crust

Steps:

Preheat oven to 400°F.
In a large skillet, sauté chicken, onion, celery, and carrots in butter until chicken is no longer pink.
Stir in flour, salt, pepper, and garlic powder until blended.
Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Add frozen peas and corn; cook and stir until heated through.
Transfer mixture to a 9-inch deep-dish pie plate. Top with pie crust; seal and flute edge. Cut slits in top.
Bake for 30-35 minutes or until crust is golden brown.

Buffalo Chicken Pot Pie

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup chicken broth
1/2 cup milk
1/4 cup buffalo sauce
1/2 cup shredded cheddar cheese
1 refrigerated pie crust

Steps:

Preheat oven to 400°F.
In a large skillet, sauté chicken, onion, celery, and carrots in butter until chicken is no longer pink.
Stir in flour, salt, pepper, and garlic powder until blended.
Gradually stir in broth, milk, and buffalo sauce. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Add shredded cheese; cook and stir until melted.
Transfer mixture to a 9-inch deep-dish pie plate. Top with pie crust; seal and flute edge. Cut slits in top.
Bake for 30-35 minutes or until crust is golden brown.

Mexican Chicken Pot Pie

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 cup chicken broth
1/2 cup milk
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn
1/2 cup salsa
1/2 cup shredded cheddar cheese
1 refrigerated pie crust

Steps:

Preheat oven to 400°F.
In a large skillet, sauté chicken, onion, red and green bell peppers in butter until chicken is no longer pink.
Stir in flour, salt, pepper, and chili powder until blended.
Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Add black beans, corn, and salsa; cook and stir until heated through.
Transfer mixture to a 9-inch deep-dish pie plate. Top with pie crust; seal and flute edge. Cut slits in top.
Bake for 30-35 minutes or until crust is golden brown.

Conclusion

Chicken pot pie is a classic comfort food that can be customized in many ways. These easy chicken pot pie recipes are perfect for busy weeknights or lazy weekends. From the classic version to the spicy buffalo and Mexican-inspired variations, there’s something for everyone. Use these recipes as a starting point and experiment with your favorite ingredients to create your own unique chicken pot pie masterpiece!