Fast Lane Chicken Pot Pie

Satisfy your cravings for comfort food in record time with this Fast Lane Chicken Pot Pie, a hearty and easy-to-make classic that's perfect for weeknight dinners. This recipe speeds up tradition by using store-bought rotisserie chicken, frozen mixed vegetables, and refrigerated pie crusts, all coming together in just 50 minutes from prep to plate. A rich, creamy filling made with a simple homemade sauce is seasoned with hints of thyme and encased in flaky, golden pastry. The blend of wholesome flavors and convenience makes this chicken pot pie a family favorite. Serve it fresh out of the oven for a warm, satisfying meal that feels like home. Perfect for busy nights or anytime you need a quick fix of cozy deliciousness!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups Cooked rotisserie chicken, shredded
• 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 pieces Refrigerated pie crusts
• 1 Egg, beaten

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk for 1-2 minutes to cook out the raw flour taste.

Step 3

Slowly pour in the chicken broth and milk while whisking constantly to avoid lumps. Cook for 3-4 minutes, stirring occasionally, until the mixture thickens into a creamy sauce.

Step 4

Season the sauce with salt, black pepper, and dried thyme.

Step 5

Stir in the shredded chicken and frozen mixed vegetables. Set the filling aside.

Step 6

Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any overhang.

Step 7

Pour the prepared chicken filling into the pie shell, spreading it evenly.

Step 8

Cover the filling with the second pie crust. Tuck the edges under the bottom crust and crimp to seal.

Step 9

Cut a few small slits in the top crust to allow steam to escape. Brush the beaten egg across the top crust for a golden finish.

Step 10

Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Remove the pie from the oven and let it rest for 5 minutes before slicing and serving.

Nutrition Facts

Serving size	2449.8 grams (2449.8g)

Amount per serving	% Daily Value*
Calories	4155

Total Fat 237.40g	304%
Saturated Fat 87.30g	437%
Polyunsaturated Fat 1.60g
Cholesterol 922mg	307%
Sodium 7263mg	316%
Total Carbohydrate 283.40g	103%
Dietary Fiber 26.10g	93%
Total Sugars 43.00g
Protein 239.70g	479%

Vitamin D 156IU	782%
Calcium 657mg	51%
Iron 23mg	125%
Potassium 3736mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 22.7%

Carbs: 26.8%