Easy & Healthy Chicken Pot Pie Recipe- Complete Meal!
Quick & healthy chicken pot pie with creamy filling, flaky crust, veggies, and rotisserie chicken for a cozy, family-friendly meal.
Few dishes offer the level of comfort and satisfaction that a homemade chicken pot pie provides. This classic comfort food has been a staple for generations, offering a creamy filling packed with chunks of tender chicken and fresh vegetables, all encased in a flaky crust. It’s the kind of meal that warms your heart as much as your stomach, making it perfect for cozy dinners or even for meal prep to enjoy the next day.
This easy chicken pot pie recipe simplifies the process without sacrificing flavor. By using a store-bought rotisserie chicken and frozen vegetables, it minimizes prep time while maximizing taste. Whether you’re cooking for the whole family or looking for a quick meal to whip up for dinner tonight, this great recipe is one you’ll want to save for the future. Let’s dive in!
Why You’ll Love This Recipe
- Quick and Convenient: Using store-bought rotisserie chicken and frozen peas and corn is a great way to reduce prep time without compromising on quality.
- Healthy Twist: Packed with fresh vegetables like carrots, spinach, and frozen peas, this pot pie is a nutritious take on the classic pot pie recipes you know and love.
- Flaky Perfection: The top crust made with puff pastry dough bakes into a golden brown, flaky crust that pairs perfectly with the creamy filling.
- Family-Friendly: This dish is a hit with kids and adults alike. It’s hearty, satisfying, and makes for a complete meal in one casserole dish.
- Flexible Ingredients: A good idea for using leftover chicken, mixed vegetables, or even sweet potatoes for a twist next time.
A Breakdown of the Ingredients
- Butter and Flour: The base for the creamy sauce, giving it the thickness and richness that defines a classic chicken pot pie recipe.
- Vegetables: A mix of fresh and frozen vegetables like carrots, spinach, corn, and peas makes this recipe versatile and full of nutrients.
- Spices and Herbs: Garlic powder, dried thyme, salt, and pepper add flavor and depth to the pot pie filling.
- Milk and Chicken Broth: A blend of 2% milk and chicken broth creates a creamy, flavorful sauce that binds the vegetable filling and shredded chicken together.
- Chicken: Shredded rotisserie chicken adds ease and flavor, though cooked chicken breast or leftover chicken works just as well.
- Puff Pastry Dough: A store-bought puff pastry creates a flaky pie crust that browns beautifully with a simple egg wash.
- Optional Add-ins: Leftover veggies, fresh herbs, or even green beans can be added for more variety.
How to Make the Recipe
- Prep Your Ingredients: Preheat your oven to 425°F. Grease your casserole dish and microwave the sliced carrots for 3 minutes to soften. Chop onions and spinach, and gather all ingredients at room temperature for the best results.
- Cook the Filling: In a medium saucepan or large skillet, melt the butter over medium heat. Add onions and softened carrots, cooking for 5 minutes. Stir in the spinach until wilted, then add the frozen corn and peas, cooking for another 2 minutes.
- Create the Sauce: Sprinkle purpose flour evenly over the vegetables. Stir to coat, then gradually add the chicken broth and milk, stirring constantly to form a thick sauce. Add the garlic powder, thyme, salt, and pepper to season the creamy filling. Finally, fold in the shredded chicken.
- Assemble the Pot Pie: Pour the filling mixture into the prepared casserole dish. Lay the puff pastry dough on top of the dish, and brush the top of the crust with egg wash to achieve a golden brown finish.
- Bake and Cool: Bake for 25–30 minutes or until the top of the crust is beautifully flaky and golden brown. Let the pot pie cool for 10 minutes before slicing and serving.
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How to Store the Recipe
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The next day, simply reheat in the oven or microwave for a quick meal.
- Freeze: For meal prep recipes, assemble the pot pie (without baking) in a freezer-safe pie pan. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
- Reheat Tips: To maintain the flaky crust, reheat in the oven at 350°F until warmed through, rather than microwaving.
Tips for Making the Recipe
- Customize the Vegetables: If you don’t have the listed ingredients, feel free to use mixed vegetables, green beans, or leftover veggies from another meal.
- Use Pre-Made Pie Crust: While puff pastry gives a flaky, top-only crust, you can use a pre-made pie crust for a more traditional bottom crust and top crust combination.
- Thick Sauce Matters: For best results, make sure the sauce thickens before adding the chicken and pouring it into the dish. A watery filling can lead to a soggy crust.
- Brush the Egg Wash: Don’t skip brushing the egg wash over the top of the crust—it ensures a golden brown, shiny finish that’s visually appealing and delicious.
- Add Fresh Herbs: Sprinkle chopped parsley or thyme on top of the dish after baking for a pop of fresh flavor.
This easy chicken pot pie recipe is the perfect blend of convenience and homemade flavor. With its creamy filling, flaky pie crust, and nutrient-packed vegetable filling, it’s a dinner that checks all the boxes. Whether you’re making it for the whole family, using up leftover chicken, or prepping meals for the week, this delicious recipe will quickly become a go-to. Serve it with a side of fresh greens or enjoy it as a stand-alone cozy meal. Happy cooking!
FAQs
Yes, leftover chicken breast is a great substitute for rotisserie chicken. Just shred or chop it into bite-sized pieces before adding it to the filling mixture.
You can use store-bought pie crusts or even pre-made pie shells. A bottom pie crust can also be added for a classic pot pie feel.
Yes! Sweet potatoes are a delicious addition to this simple recipe. Dice and par-cook them before adding them to the pot pie filling.
If you’re using a bottom crust, pre bake it for 5–7 minutes before adding the filling to ensure it stays crisp.
Easy & Healthy Chicken Pot Pie Recipe- Complete Meal!
Ingredients
- 1/2 stick butter
- 2 cup carrots sliced
- 1 cup peas frozen
- 1 cup corn frozen
- 2 cups spinach chopped
- 1 cup onion chopped
- 1/2 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup 2% milk
- 2 cups chicken broth
- 4 cups rotisserie chicken shredded
- 1 package puff pastry dough
- 1 egg whisked
Instructions
- Heat oven to 425°F. Grease a 9×11 baking dish.
- Microwave sliced carrots for 3 minutes to soften prior to cooking.
- In a large skillet, heat butter with chopped onions, sliced carrots, and allow to cook over medium heat for 5 minutes.
- Next, add in spinach and allow to cook for an additional 2 minutes or until spinach is wilted down.
- Add corn and green peas to the skillet and cook for an additional 2 minutes.
- Now, add garlic powder, thyme, salt, pepper, and flour. Stir until vegetables are coated in flour.
- Next, stir in milk and chicken broth. Stir for 3-5 minutes or until mixture begins to thicken.
- Lastly, mix in your shredded chicken. Pour the mixture into greased baking dish.
- Roll out puff pastry with rolling pin. Cut into 4”x 4”squares and place on top of chicken mixture and brush egg over top. Of note, you can use puff pastry dough or pre-made pie crust and break that into pieces to top off pot pie. Or you can pour filling into pre-made pie crust.
- Place in the oven for 25-30 minutes or until puff pastry is golden brown.
- Remove from oven and allow to cool for 10 minutes. Cut into squares, serve, and enjoy!