How To Make The Best Chicken Pot Pie Ever (Quick & Easy Recipe)

Ingredients

• 6 tablespoons Unsalted Butter (cut into cubes, melted)
• 1 medium Onion (diced)
• 2 sticks Celery Stalks (chopped)
• 2 medium Carrots (peeled and diced)
• 8 oz Mushrooms (cleaned with a damp paper towel, sliced)
• 1 tablespoon Garlic Paste (or 2 minced garlic cloves)
• 1 tablespoon Italian Herb Paste (or Italian seasoning blend)
• 1 teaspoon Better Than Bouillon Reduced Sodium Chicken Base (dissolved in broth)
• 1 teaspoon All‑Purpose Seasoning (or any favorite all‑purpose seasoning)
• 1 teaspoon Lemon Pepper Seasoning
• 1 pinch Red Pepper Flakes (optional for heat)
• 1 pinch Smoked Paprika
• 2 teaspoons Worcestershire Sauce
• 3 tablespoons All‑Purpose Flour (for roux)
• 3 cups Reduced Sodium Chicken Broth
• 0.5 cup Heavy Cream (adds richness)
• 1 whole Rotisserie Chicken (meat removed, shredded (about 3 cups))
• 0.5 cup Frozen Peas (optional)
• 2 sheets Store‑Bought Pie Crust (thawed if frozen)
• 1 pinch Kosher Salt (for finishing crust)

Instructions

1. Prep Vegetables

   Dice the onion, chop the celery and carrots, and slice the mushrooms. Pat the frozen peas dry with a paper towel.

   Time: PT5M

2. Sauté Mirepoix

   Melt 6 tbsp butter in a large skillet over medium heat. Add the onion, celery, carrots, and mushrooms. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Aromatics & Seasonings

   Stir in the garlic paste, Italian herb paste, Better Than Bouillon, AP seasoning, lemon pepper, red pepper flakes, smoked paprika, and Worcestershire sauce. Cook for 1 minute to release flavors.

   Time: PT1M

   Temperature: Medium heat

4. Make the Roux

   Sprinkle 3 tbsp flour over the vegetables. Stir continuously for 1‑2 minutes until the flour turns a light golden color and the raw flour taste disappears.

   Time: PT2M

   Temperature: Medium heat

5. Add Broth & Simmer

   Gradually whisk in 3 cups reduced‑sodium chicken broth. Bring to a gentle simmer and let thicken, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Finish the Filling

   Stir in 0.5 cup heavy cream, shredded rotisserie chicken, and frozen peas. Simmer for another 3 minutes, then taste and adjust seasoning with a pinch more AP seasoning if needed.

   Time: PT3M

   Temperature: Medium heat

7. Cool the Filling

   Remove the skillet from heat and let the filling cool to room temperature (about 5 minutes) so the crust won’t become soggy.

   Time: PT5M

8. Prepare the Crust

   Lightly flour your work surface. Roll one sheet of pie crust to fit a 9‑inch pie dish, gently press into the dish, and trim excess with scissors. Spoon the cooled filling into the crust.

   Time: PT5M

9. Top Crust & Finish

   Roll the second crust sheet, place over the filling, and seal edges by crimping. Brush the top with melted butter and sprinkle a pinch of kosher salt.

   Time: PT3M

10. Bake

    Preheat oven to 425°F. Bake the pie for 35 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT35M

    Temperature: 425°F

11. Rest & Serve

    Allow the pot pie to rest for 15 minutes before slicing. This lets the filling set and makes cutting easier.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g