This classic chicken pot pie dinner is filled with mixed vegetables & chicken & is always a favorite around our house!
I am gonna call this semi-homemade because I don’t make my own pie crust. I know, how could I?! haha. But lets get honest, I like to keep my dinners simple (for the most part). Not that I’m against making a homemade pie crust! By all means, if you do that invite me over for dinner. But sometimes you just need dinner and it doesn’t have to be gourmet. If it gets you around the table as a family and fills your belly, that is a success in my book.
This recipe comes from my husband’s side of the family. It is a favorite at our home and is on the rotation monthly. We love a good pot pie! What I love is that it will feed my family (4 1/2 eaters) for 2 nights! Yes! That means, I have more time to make cookies for dessert 😉 If you have never made pot pie for dinner promise me you will try this! Oh, it freezes really well too. You can make one and freeze one or make 2 and eat 2. Either way, I know you will love this classic dinner.
- ½ cup. butter
- ½ cup onions, chopped
- ½ cup flour
- 4 teaspoons chicken bouillon (I use Better Than Bouillon)
- 1 teaspoon salt
- ½ teaspoon sage
- ¼ teaspoon pepper
- 2 cups milk
- 2 cups water
- 2 cups chopped cooked chicken (I boil it then cut it up)
- 1 (16 ounce) package frozen mixed vegetables
- 2 uncooked pie crusts, a 14 ounce package (or 4 if you want a crust on the bottom)
- Saute your onions in the butter. Whisk in the flour, bouillon, salt, sage, pepper, milk and water. Heat until thickened over medium-low heat. Pre-heat your oven to 425 degrees.
- Add the chopped cooked chicken and frozen vegetables to the mixture and stir till combined.
- If you are making the pot pie in a pie dish with crust on the bottom and top, line two pie dishes with the pie crust, prick the crust with a fork and bake for 5-7 minutes. Pour the chicken mixture into the two pie crusts evenly then top with the other crust. Pinch the edges and make a few cuts on the top (like lines from the center towards the edge).
- Bake for an additional 10- 15 minutes or until crust is brown. (I usually do the last 5 minutes on the top rack so the top gets really brown because we like it crispy). If your the edges are getting too brown and the rest isn't done, cover the edges with foil for the last 5 minutes for so.
- IF MAKING A 9x13" pot pie- pour the mixture into the dish. Roll out the 2 pie crusts and cut into 1" strips. Lay the strips across the mixture until it's covered and you have used all the pie strips. It does not have to be pretty! Bake at 425 degrees for 10-15 minutes or until the top is browned. If you want to have a crust on the bottom of the 9x13" pan, just press 2 pie crusts into the bottom till it is covered. Prick with a fork and bake 5-7 minutes before pouring in the chicken mixture.
- If you would like to top with biscuits you can do that in place of the pie crust. We prefer the pie crust 🙂
Recipe Source: Nana’s Cookbook