Rustic Chicken Pot Pie
Rustic Chicken Pot Pie is filled with chicken, vegetables, and so much nostalgia. This hearty meal is one that everyone loves, and you'll love how easy it is to make!
Servings 8 Servings
Ingredients
- 2 tablespoons olive oil
- 4 cups diced rotisserie chicken
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup scallions or green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried fennel
- ½ teaspoon dried thyme
- ½ teaspoon herbs de provence or Italian seasoning
- 2 tablespoons chicken bouillon
- ½ cup all purpose flour
- 2 cups water
- 1 cup heavy cream
- 1 16oz bag frozen veggies
- 2 Pillsbury Pie Crust (1 package contains two)
Instructions
- Preheat the oven to 350
- Place bottom pie crust in the pan and bake for 7 mins, remove and set aside.
- Heat olive oil in Dutch oven on medium high heat.
- Add onions, scallions, celery and cook until translucent.
- Add in the diced chicken, flour, and, dry herbs and seasonings and cook for 2-3 mins.
- Add water and cream and bring to a boil. Add frozen veggies
- The filling will begin to thicken as the temperature rises, be sure to constantly stir to avoid burning.
- Cook the filling 10-15 mins or until very thick and pour into the prepared pie dish.
- Place the second pie crust on top and cut slits in it to vent the top.
- Use a fork to crimp the edges.
- Brush an egg wash (1 egg + 1 tsp water) over the entire pie crust and bake for 30-35 mins or until golden brown.