Cheap Chicken Pot Pie Recipe
Description
Treat yourself to a budget-friendly yet satisfying meal with this inexpensive chicken pot pie recipe. With its creamy filling, flaky crust, and delicious combination of poultry, vegetables and gravy, this dish is sure to be a hit with the whole family. This recipe can easily be adjusted to suit your personal tastes, making it a great go-to for any night of the week.
Prep Time
This chicken pot pie recipe will take approximately 20 minutes to prepare before baking.
Cook Time
Cooking time is 45 minutes.
Ingredients
- 1 store-bought refrigerated pie crust
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups reduced-sodium chicken broth
- 1 cup frozen mixed vegetables
- 2 cups cooked, shredded chicken
- 1/4 cup half-and-half
Instructions
1. Preheat oven to 375°F. Place the pie crust in a 9-inch deep-dish pie plate.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the flour, thyme and pepper and cook, stirring, for 1 minute.
3. Gradually add the chicken broth, stirring constantly until the sauce thickens. Add the frozen vegetables and cooked chicken and cook until heated through, about 3 minutes.
4. Remove from heat and stir in the half-and-half. Pour the mixture into the prepared pie crust.
5. Place the remaining pie crust over the top and crimp the edges to seal. Cut several small slits in the top crust to allow steam to escape.
6. Bake until the crust is golden brown and the filling is bubbling, about 45 minutes.
7. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch deep-dish pie plate
Notes
This recipe is a great way to use up leftover cooked chicken or turkey. You can also use frozen, cooked shrimp or other cooked meats in place of the chicken.
Nutrition: Per Serving
Calories: 394; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 47mg; Sodium: 638mg; Carbohydrates: 37g; Fiber: 3g; Protein: 17g
Recipe Tips
This is a great recipe for feeding a crowd. You can easily double the ingredients and bake in a 9x13-inch baking dish.
If you want to add an extra layer of flavor, try sprinkling some shredded cheese over the top of the pie before baking.
For a vegan version of this recipe, use a dairy-free pie crust and replace the chicken with extra vegetables.
For a gluten-free version, use a gluten-free pie crust and make sure the chicken broth you use is gluten-free.
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