Mixed vegetables, rotisserie chicken, and a store-bought pie crust make for an easy chicken pot pie with frozen vegetables.
What is it about chicken pot pie that I crave in winter months? The smell of it baking? The memories of having it as a kid? The tender chicken and vegetables in the delicious creamy sauce? I can’t pick just one reason.
Chicken pot pie can be made with chicken or turkey and is a great way to use up those leftovers from a rotisserie chicken or turkey from the holidays. That along with a bag of frozen mixed vegetables will fill your kitchen with the most amazing aroma that will have you peaking to see if it is done yet.
Individual chicken pot pies full of chicken and vegetables simmered in a creamy filling underneath a flaky biscuit topping are simply wonderful and fun. Spicy chicken pot pie casserole is one you need to make right away.
Double Crust Chicken Pot Pie
Traditional chicken pot pie is between two crusts but you can always change things up. Make this as a casserole and top it with biscuits or use one crust and do a savory, buttery crumb topping on it.
Homemade pie crust isn’t something I regularly have time for, but when I do, this four-ingredient ten-minute pie crust recipe is the one I use. This recipe makes two crusts or enough for one double-crust pie.
Start by rolling out your pie crust. Put the first one in a deep pie plate, prick with a fork and set aside. Roll out the second crust and cover it with a light towel until you need it.
Not all recipes heat the filling before putting it in but I find it bakes better if you do. Plus sauteeing the onion and celery in butter softens them nicely to blend with the other vegetables.
Easy Chicken Pot Pie with Frozen Vegetables
After sauteing the onions and celery add the flour to thicken the mixture, and make sure to stir continuously. Slowly add the chicken broth and whisk. After adding the milk and seasonings simmer on low until the mixture is thickened. It will take about 5 minutes.
Add the chicken and mixed vegetables. Stir over the heat for a minute or two to mix and slightly warm. You don’t need a simmer or boil to happen just take the chill off the frozen vegetables.
Pour the chicken and vegetable mixture into the pie crust and top with the crust you have reserved. Trim the edges if needed and crimp to seal. I like to get a good seal to fingers crossed avoid it cooking over in the oven if I can. Vent the top with a few slits in the crust or design.
For a nice golden crust apply a quick egg wash. I do an egg wash of one egg and just a splash of water. This gives it a beautiful golden cover. At this point you may want to cover the edges with foil to prevent over-browning. I keep meaning to buy a pie crust shield so I don’t have to wrestle with foil but truthfully I never think of it until I am actually making a pie.
Before enjoying let the pie cool 10-15 minutes. This will allow the filling to cool as it is HOT but also it will set up just a bit. Although be warned this does not stay perfectly together as your double-crust apple pie might.
Chick Pot Pie Filling Only
If you are just wanting to make the filling here you go. If you want to make the double-crust pie, just add a couple of pie crusts to your list
- yellow onion
- all-purpose flour
- chicken broth
- kosher salt
- black pepper
- celery seed
- cooked chicken
- frozen mixed vegetables
What to serve with Chicken Pot Pie
What to serve with Chicken Pot Pie is an excellent question. While it really is a meal all on its own I like to serve it with fresh fruit or a salad.
Spring mix and spinach make a great base to top with apples, raisins, and nuts in this spinach apple salad. Arugula Tomato Salad celebrates the sweet freshness of tomatoes with the peppery bite of arugula glazed with balsamic.
Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create this refreshing salad.
Looking for more pot pie recipes? In these Chicken Pot Pies with Puff Pastry, flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce.
Chicken Pot Pie
- ¼ cup butter
- 1 small yellow onion chopped small, about 1 cup
- ½ cup celery sliced very thin, about 2 stalks
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
- 2 cups frozen mixed vegetables
- 2 unbaked pie crusts store-bought or homemade
- Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside.
- In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
- Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
- Add the chicken and vegetables. Stir to mix throughout. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
- Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
- Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving. Enjoy!