You guys know how much I love super simple but absurdly delicious meals. Also you know how much I love fall and winter comfort food. ALSO you know how much I love chicken pot pie. If you don’t know these things, hi! I’m Annie, and these things make me happy. And chicken pot pie is one of my all time fave meals.
It’s my hubb’s all time favorite thing, too, so it’s definitely a well-loved item over at our house.
And THIS chicken pot pie…I’m not sure I’ll ever make another one again. It is so, so, so, so, SOOOOO easy. It’s all done in one pot, you use frozen veggies and a rotisserie chicken, and you use store bought Pillsbury pie crust. And – AND – it only bakes for 15 minutes. The filling is cooked and ready by the time it even goes into the oven, and we only have one top crust, so it cooks pretty dang fast in your high heat oven (450 degrees), and you’re ready to go in no time.
As for the rotisserie chicken, frozen veggies, and pre-made crust, in my experience there is no reason not to use these little shortcuts. Frozen veggies are great, rotisserie chicken is honestly most of the time juicier than anything you are going to make yourself, and the pie crust comes out flaky and delicious.
Here’s what goes down here:
- Melt some butter in a 12 inch cast iron skillet and stir in some flour when the butter is melted
- Add your chicken stock and milk, season with salt and pepper, and let it get nice and thick. This is going to be the gravy for your chicken pot pie
- Throw in your rotisserie chicken and frozen veggies, add some nutmeg, pop your pie crust on there, and bake for FIFTEEN minutes!
That’s seriously it. So easy and SO fast! That nutmeg there at the end might seem a little strange, but you only add 1/4 teaspoon, so you don’t taste the nutmeg directly, but what you do taste is a warmth that runs through every bite and an extra homemade, cozy feel. It’s a game changer!
There are a few things I extra extra love about this chicken pot pie. One: the gravy is perfectly thick and doesn’t need a bunch of time to set. Sometimes when you make chicken pot pie, the gravy is a bit liquidy and it needs to cool and set for a bit. But with this recipe, the gravy is perfectly thick and coats all the veggies and chicken wonderfully, and you can go to TOWN right when it comes out of the oven! Two: there is no transferring to a pie dish – it all happens right there in the cast iron. Three: it is homey and comforting and wonderful in every way imaginable 😍😍😍….
