Chicken Pot Pie Easy Recipe With One-Crust
Description
This is a classic chicken pot pie recipe with a twist. Instead of using a top and bottom crust, we are only using a bottom crust. This is a great way to make a delicious pot pie without having to worry about weaving a lattice top crust, or worrying about the top crust sticking to the pie plate. The result is a delicious comfort food that can be eaten in one sitting. Chicken pot pie is a great meal to make for family gatherings or just when you want something warm and comforting.
Prep Time
This recipe has an estimated prep time of 45 minutes. You can cut down on the prep time by pre-cooking and/or buying pre-cooked chicken, such as rotisserie chicken. You will also need to allow time to cool the filling before adding the crust.
Cook Time
The cook time for this recipe is estimated at 45 minutes. This includes baking the crust and baking the filling. Once the filling is cooked, you can remove it from the oven and assemble the pot pie.
Ingredients
- 1 store-bought 9-inch pie crust
- 4 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 cups cooked, diced chicken (or rotisserie chicken)
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- Salt and pepper, to taste
Instructions
Preheat oven to 375 degrees F. Place the pie crust in a 9-inch pie plate and set aside.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle the flour over the mixture and cook, stirring, for 1 minute. Slowly add the chicken broth, stirring constantly, then add the milk. Bring the mixture to a boil and add the thyme and oregano and season with salt and pepper.
Reduce the heat and simmer for 10 minutes, stirring occasionally. Add the chicken, peas, and corn and simmer for an additional 5 minutes. Pour the mixture into the prepared pie crust and bake for 25 minutes, until the filling is bubbly and the crust is golden brown.
Remove from the oven and let cool for 10 minutes before serving.
Equipment
- 9-inch pie plate
- Large saucepan
- Wooden spoon or whisk
Notes
You can use any type of precooked chicken in this recipe, including rotisserie chicken. You can also use pre-made pie crusts, if desired.
Nutrition: Per Serving
Calories: 435; Protein: 28.6g; Fat: 21.5g; Carbs: 34.2g; Fiber: 3.2g; Sodium: 1045mg
Recipe Tips
This recipe is easy to customize to your preferences. You can use any type of frozen vegetables, such as carrots, green beans, or mixed vegetables. You can also add cooked potatoes, mushrooms, or other vegetables to the filling. If you don't have fresh herbs, you can substitute 1 teaspoon of dried herbs for the fresh herbs.
If you'd like a crunchier top crust, you can brush the top with an egg wash before baking. This will help the top crust to brown and get nice and crunchy.
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