This chicken pot pie recipe is simple and fast to throw together, especially if you use storebought pie crust. Enjoy this comforting meal with minimal prep and maximum flavor in every slice.
Saute your onion and 2 tablespoons of butter in a frying pan until translucent.
In a large mixing bowl combine the onions with the salt, pepper, sage, garlic powder, onion powder, Italian seasoning, nutmeg, chicken, frozen veggies, can of cream of chicken, and milk. Stir until combined and evenly distributed.
Prepare the bottom pie crust in a pie plate.
Add your filling to the pie crust.
Top with 2 tablespoons of butter that has been cut into small pads.
Top with the remaining pie crust. Crump the edges and cut some holes for the pie to vent.
Brush the top with milk.
Bake for 35-45 minutes until golden brown.
Let cool for about 10 minutes before serving. This will help the liquid inside set so that it isn't too runny when serving.
Notes
Allow the pot pie to rest for 10-15 minutes after baking to let the filling set for easier slicing.
Utilize any cooked chicken, such as shredded rotisserie chicken, diced chicken breast, or leftover Thanksgiving turkey.
Ensure the pie is done when the top is golden and the internal temperature reaches 165°F. Avoid greasing the pie plate to prevent a soggy bottom crust.