Chicken Pot Pie

In the summer the last thing you want to do is turn the oven on, but trust me that you will want to with this easy Chicken Pot Pie recipe and it lasts for days, or one day if you have two very hungry adults, ahem. It is crunchy and creamy and I added peas, carrots, and corn so it's healthy, right? Right. It's a delightful summer lunch or dinner.  

What you need:

Box of unbaked frozen pie crust (unthawed first)

3 Cups of shredded chicken (I had left over rotisserie chicken. You can use more or less depending on you preference)

1 cup of frozen pearl onions

1 cup of frozen veggies (peas, carrots, corn)

1 1/2 cups of low-sodium chicken stock

1 cup of heavy cream

1 lightly beaten egg

1 tablespoon of flour

2 Tablespoons of minced garlic

1/2 Teaspoon paprika

Put some olive oil (about a tablespoon) in a large skillet pan.  If you only have uncooked chicken cook the cut up chicken in the oil until completely cooked (season chicken with paprika and oregano). Once the chicken is cooked, move the chicken out of the pan.

If you are using cooked chicken like I did, then wait to add it till later. 

Add onions, peas, and carrots for a few minutes until they become tender.A dd the minced garlic to the pan with the veggies. Add the chicken stock and simmer. Add the paprika, a little oregano, and salt and pepper. Sprinkle in the flour until it dissolves. Add more if you want it to be a little thicker. Add the heavy cream and stir in. Next add the cooked chopped chicken. Simmer until the sauce and filling is as thick as you would like it to be.

Place one pie crust on a pie dish and pour all of the filling on the pie crust and cover with the other pie crust. Tuck the edges of the pie crust to close the pie. Cut a few little vents on top of the crust. Put it in the oven at 400 degrees for 20-25 minutes or golden brown.

Chicken pot pie doesn't have to be hard to do. This took me only a few minutes to prepare and you can always prepare it ahead of time and freeze it. Thanks for stopping by!