Easy Chicken Pot Pie

Name: Easy Chicken Pot Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6-8
Cuisine: American
Ingredients: 1 1/2 lb chicken tenders (about 10 tenders); 1/2 tsp sweet paprika; 1/2 tsp dried sage; 1/4 tsp dried oregano; salt and freshly ground black pepper; 3 Tbsp olive oil; 1 c frozen pearl onions; 1 c frozen peas and diced carrots; 2 cloves garlic, minced; 2 Tbsp all-purpose flour; 2 c low-sodium chicken stock; 1 c heavy cream; 1 pie crust, unbaked and thawed if frozen; 1 egg, lightly beaten

By Jolayne Cooper
@jwcooper

I found this on foodnetwork.com. It is a Sunny Anderson recipe. I like most of her recipes because they are fairly easy and down home cooking.

I made this for my grandkids and they didn't want to try it. Their mom made them have some, and they loved it. My grandson had to have more.

I made it even easier than the recipe by using a rotisserie chicken. I am including Sunny's cooking of the chicken, but know that you can skip that step and use the rotisserie chicken.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6-8

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 1/2 lb

chicken tenders (about 10 tenders)
1/2 tsp

sweet paprika
1/2 tsp

dried sage
1/4 tsp

dried oregano
·

salt and freshly ground black pepper
3 Tbsp

olive oil
1 c

frozen pearl onions
1 c

frozen peas and diced carrots
2

cloves garlic, minced
2 Tbsp

all-purpose flour
2 c

low-sodium chicken stock
1 c

heavy cream
1

pie crust, unbaked and thawed if frozen
1

egg, lightly beaten
Add Ingredients to Grocery List

How to Make Easy Chicken Pot Pie

Step-by-Step

Special equipment: 10-inch cast-iron pan
Preheat the oven to 400 degrees F.
Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
NOTE 1: If you are using rotisserie chicken, you will need to put the seasonings in with the onions. Add the chicken when it says to put the chicken back into the pan and allow it to get warmed befor adding the the flour.

If you can't find pearl onions, which I couldn't when I made it the first time, just chop an onion and cook them until tender.
NOTE 2: I like my pot pies with a bottom crust, so I put one crust in the bottom of a 9-10-inch pie pan. Pour the filling into the crust and top with the second crust. Making it this way required a little more time in the oven to make sure the bottom crust was fully cooked.