Chicken Pot Pie {Easy Shortcut Recipe}

Shortcut Chicken Pot Pie

This Chicken Pot Pie is super easy to make yet oh so delicious! This could easily become a fall staple in your home! It's so comforting and hearty and the whole family loves it!

Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 7
Calories: 498 kcal
Author: Jaclyn

Ingredients

  • 1 (14.1 oz) pkg. refrigerated pie crusts (2 crusts)
  • 3 Tbsp butter, diced into 1-Tbsp pieces
  • 3/4 cup finely chopped yellow onion
  • 2 1/2 Tbsp all-purpose flour
  • 1 cup half and half
  • 1 (12 oz) container McCormick┬« Simply Better Turkey Gravy (or Chicken Gravy)
  • 3 cups frozen mixed vegetables
  • 2 cups (heaping) shredded rotisserie chicken or leftover turkey
  • 1/2 tsp dried rosemary crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper

Instructions

  1. Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.

  2. Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes. 

  3. Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy. 

  4. Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through. 

  5. Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape. 

  6. Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed. 

  7. Let stand 5 minutes before slicing and serving.
  8. Recipe source: Cooking Classy