Friday, September 4, 2009

Easy Chicken Pot Pie

1.5 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
4 carrots, diced
3 tablespoons all-purpose flour
3 cups milk
half of a 10oz package frozen peas
1 tablespoon fresh thyme
salt and pepper
2 store-bought piecrust (let thaw so it's easier to work with)

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes. While the chicken is cooking place oil in pan over medium heat. Add the onions and carrots and cook until almost soft. Sprinkle the flour over the vegetables and cook, stirring, for about a minute. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. S

Next shred the chicken and stir it into the sauce along with the peas, thyme, salt, and pepper. Next place one pie crust onto the bottom of the pan, spreading it out so it covers the bottom and the sides almost to the top, pour in chicken mixture. Lay the crust on top and then place the pot pie in the oven for about 30 minutes. Take out and let cool for about 5 minutes before serving. Dig in and enjoy! :)


  1. I love chicken pot pie. And the fact that it has "easy" in the title makes it even better! I'll have to try this recipe. You just got yourself a new follower!

    ...stopping by from SITS...

    Steph @ Stick It in the Fridge

  2. looks fabulously delish and just in time for football sunday!

    Sassy Chica


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