Chicken Pot Pie Recipe: Easy Fall Recipe

After so much positivity on my Crocktober series, I’ve decided to make my recipe-sharing a bit more of a frequent thing!

Since it’s finally getting cooler where we live, I can justify starting to cook all our favorite comfort foods. Although I wish I had a ton of time to put together a meal these days, I just don’t! And that’s okay. For me, a home-cooked meal is how I prioritize quality time all together, so all my go-to’s are simple and taste good.

Today, I’m sharing one of our family favorites: chicken pot pie! The prep time is quick, minimal ingredients, and your kids are guaranteed to love it.

If you’re up for the challenge and want to share your delicious results, be sure to post your recipe re-creation on IG stories. Don’t forget to tag me @thecarmom!

My Quick and Easy Chicken Pot Pie Recipe

This recipe is super simple, but is a great dish if you want to serve something warm and homey for your family.

Ingredients:

• 1 yellow onion, finely chopped
• A generous pat of butter
• A pinch each of sage and thyme – fresh if you've got it, dried if you're in a rush
• 2 cloves of garlic, minced
• 1/3 cup of flour
• 1 cup of milk (whole or 2%, you choose)
• 3 cups of chicken broth
• A cup of frozen peas and carrots
• Cooked chicken, diced
• Your choice of topping: biscuits, pie crust, or puff pastry

Instructions:

1. In your cast iron skillet, melt the butter and toss in the onion, sage, thyme, and garlic. Let it all cook down until the onions are translucent and soft.
2. Sprinkle in the flour and give it a whisk until it's golden – about 1-2 minutes.
3. Slowly pour in the milk and chicken broth, whisking as you go to avoid lumps. Let this simmer for about 12-15 minutes. It should start thickening up into more of a creamy texture.
4. Stir in the frozen peas and carrots. Super easy way to add in color and veggies.
5. Mix in the cooked chicken.
6. Top with your choice of biscuits, pie crust, or puff pastry.
7. Pop it in the oven and bake until golden and you’re done! Super simple dinner for the family.

Q&A:

Do I need a cast iron skillet for this recipe?

Nope, but I love using it for an even heat distribution. If you don't have one, any oven-safe skillet or deep-dish pan will do. If yours isn't oven-ready, simply transfer your mixture to a baking dish before topping with your pastry. I personally prefer using my cast iron whenever possible, but use what you’ve got.

Can I switch out the chicken for another protein?

For sure! Turkey is an awesome substitute, especially after Thanksgiving when you have loads of leftovers. Tofu can also work if your family is vegan or vegetarian. Just make sure to season accordingly.

My kids don’t like peas and carrots. Any other veggie options?

If your kids are a bit pickier, just choose which ones they like the most and throw them in. Green beans, corn, or even diced sweet potatoes would compliment well.

What's the best way to store leftovers?

I like to make this recipe in bulk for lots of leftovers. Store them in an airtight container in the fridge, your typical storage will work just fine. It should keep well for up to 3 days. When you're ready for round two, just reheat in the oven or microwave. Personally, I like the crisp on the pastry from the oven.

If you missed the first Crocktober recipe, don’t forget to check out the most delicious Swedish Meatballs recipe here!