Rustic Chicken Pot Pie

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You will not believe how easy this Rustic Chicken Pot Pie recipe is to throw together, while still having all the delicious from scratch flavor and texture. It goes great with a slice of homemade country white bread.

rustic chicken pot pie

The warm, rich filling is topped by a flaky and buttery crust and tastes amazing for Sunday supper or to cap off a busy weeknight-since it is really quick to prep ( about 10 minutes) and only takes 30 minutes to bake. I like using leftover rotisserie chicken from a previous meal but you can chop dice or shred any leftover or freshly made chicken,  even canned chicken works in this recipe.

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Rustic Chicken Pot Pie

Ingredients: 

  • 2 cups cooked chicken pieces
  • 1 1/2 cups frozen mixed vegetables- I use a carrot, celery, and onion mix.
  • 2  cups chicken broth
  • 1 Tbsp. cornstarch
  • 1/2 cup milk
  • 1 1/2 tsp. pepper
  • 1 tsp. garlic salt
  • 1/2 tsp. dry ground mustard
  • Topping:
  • 1 1/2 cups milk
  • 1 stick butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt

Directions:

Preheat oven to 425 degrees

In a large bowl combine chicken, broth, cornstarch, milk, vegetables, garlic salt, pepper, and mustard- stir until its all combined well.

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Scoop filling into a round pie pan or 8×8 square dish.

pot pie filling

Related- Baked Breaded Chicken Breast

In the same bowl mix flour, baking soda, salt, milk, and melted butter- mix well.

chicken pot pie top mix

Pour flour mixture on top of filling and spread evenly with a spatula.

chicken pot pie topping

Bake for 30 minutes until top is golden brown. Allow to sit for 5 minutes before serving.

Rustic Chicken Pot Pie

Rustic Chicken Pot Pie

Easy Chicken Pot Pie

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cups cooked chicken pieces
  • 1 1/2 cups frozen mixed vegetables- I use a carrot, celery, and onion mix.
  • 2 cups chicken broth
  • 1 Tbsp . cornstarch
  • 1/2 cup milk
  • 1 1/2 tsp . pepper
  • 1 tsp . garlic salt
  • 1/2 tsp . dry ground mustard
  • Topping:
  • 1 1/2 cups milk
  • 1 stick butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 Tbsp . baking powder
  • 1 tsp . salt

Instructions

  1. Preheat oven to 425 degrees
  2. In a large bowl combine chicken, broth, cornstarch, milk, vegetables, garlic salt, pepper, and mustard- stir until its all combined well.
  3. Scoop filling into a round pie pan or 8x8 square dish.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 68mgSodium: 1070mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 14g
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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