Chicken pot pie is a classic warm and comforting dish! And this no fuss shortcut version is easily made in 1 pan! It has tender chicken and veggies smothered in gravy and topped with store bought pie crust!
Easy Chicken Pot Pie
1 1/2 lbs boneless skinless chicken breast or thighs
1 small onion, diced
3 garlic cloves, minced
2 potatoes, peeled and diced
2 cups frozen peas & carrots or mixed veggies
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
1 store bought pie crust, thawed
1 egg, beaten
Optional- 1 tablespoon Better Than Bouillon (organic chicken base)
Preheat oven to 350°.
Heat oil in a pan over medium high heat and add chicken. Season with salt and pepper and cook for about 4 minutes. Remove and set aside.
Lower heat to medium and add more oil to the pan and sauté onions and garlic for 2 minutes.
Add potatoes, season with salt and pepper, and cook for another 5 minutes.
Stir in frozen veggies.
Add butter and stir until melted.
Stir in flour.
Slowly stir in chicken broth.
Return chicken back to the pan and bring to a boil. Season well with Better Than Bouillon (optional), salt and pepper.
Remove from heat and place pie dough over the top. Brush with egg wash and cut 5 slits to vent. Season with a little salt.
Bake for 25-30 minutes, until crust is golden brown.
Better Than Bouillon Organic Roasted
Chicken Base, 8 oz https://a.co/d/geKEGSN