Hey Y’all! I’m going to share with you my favorite Chicken Pot Pie recipe. It is super easy and doesn’t take long to throw together. My little sister gave me the recipe and we make it all the time! All of my kids love it and eat it up when I make it.

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Here is what you need to make it:

2 Pie Crusts {you can make your own}

1/3 cup of Butter

1/3 cup of chopped onion {I love frozen onions for this}

1/3 cup of flour

1/2 tsp salt

1/4 tsp pepper

1 1/4 cup of chicken broth {I make my own with chicken base & water}

1/2 cup of milk

2 1/2 cups of shredded chicken

1 bag of mixed veggies

This is my favorite way to shred chicken. I boil it until it is done, then while it is still warm put some chicken breasts in the Kitchen Aid and use the flat beater. It shreds it perfectly in about 30 seconds. it saves so much time! I boil up a lot of chicken at once and then freeze in Ziploc bags what I don’t need to save for other recipes.

Melt the butter, then add the onion. I love using frozen onions because I don’t have to chop them up {and cry} and it is a bit of a time saver.

Cook the onions until they are translucent

You can use a can of chicken broth if you want, I love the chicken base, it is a lot cheaper to make broth with it. I just heat the water up in the microwave, add the base and stir and it is ready to use.

Once the onions are cooked, add the flour and salt and pepper. Cook for a couple of minutes.

Add the chicken broth, I use a whisk to get rid of any lumps.

add the milk,

chicken and

veggies. Use whatever kind of veggies your kids will eat.

Mix it up until warm.

Roll out a pie crust into your pie plate {I got this lovely one from my mother in law for Christmas, I love it!}. If you are good at making pie crusts then make your own. I am not good at pie crusts so I buy them. It also saves time to use premade crusts for me.

Put the filling in the pie crust.

Roll the other pie crust on top of the pie and filling

Seal and crimp the edges. If I think about what I am doing I mess up so I can’t really tell you how to do this part, sorry!

Cut vent holes in the top of the pie. I usually do slits, but you can get fancy if you want.

Bake at 425 degrees for 30–40 minutes. I have this nifty crust shield that keeps the edges from getting burned. You can find one here.

Doesn’t that look good? It is so yummy! I let it sit for 5-10 minutes before serving it. It is easy to double the recipe and make it in a cake pan or 2 pie plates and freeze one. I’ve frozen an extra one before and it still tastes as good cooking from frozen. Just wrap it good in saran wrap and foil before you freeze it.

Here’s my happy daughter, this is her favorite dinner!

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You can download a copy of the recipe here.

Good Cook 9 Inch Ceramic Pie Plate, Red $15.84