{"id":56476,"date":"2026-06-26T16:38:00","date_gmt":"2026-06-26T16:38:00","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=56476"},"modified":"2026-06-26T16:38:00","modified_gmt":"2026-06-26T16:38:00","slug":"simple-chicken-pot-pie","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2026\/06\/26\/simple-chicken-pot-pie\/","title":{"rendered":"Simple Chicken Pot Pie"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>Easy weeknight chicken pie.<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">frozen deep-dish pie doughs, thawed<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large egg yolk, beaten<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup frozen carrots<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup frozen peas<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup frozen pearl onions<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">celery stalks, chopped (about \u00bd cup)<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp black pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">kosher salt<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS AP flour<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups chicken stock or broth<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">cups shredded rotisserie chicken (about 1 lb) (from 1 chicken)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nSauce:<\/strong><\/p>\n<p>Preheat oven to 400\u00b0F.<\/p>\n<p>Heat a 2\u00bd qt sauce pan over medium heat. Add <strong>butter<\/strong> and melt until foaming stops. Add <strong>flour<\/strong> and cook for 3-5 minutes to make a <strong>roux.<\/strong><\/p>\n<p>Add 2 cups of <strong>chicken stock,<\/strong> whisk and bring to a boil. Reduce heat and simmer for 5 minutes.<\/p>\n<p>Add <strong>vegetables<\/strong> and return to boil. Reduce heat to simmer.<\/p>\n<p>Taste and adjust <strong>seasoning.<\/strong> Remove from heat.<\/p>\n<p><strong>Pie:<\/strong><\/p>\n<p>Press one of the <strong>doughs<\/strong> into the bottom and up the sides of a round baking dish. Fold over top edge. Paint the top edge of the <strong>dough<\/strong> with <strong>egg wash.<\/strong><\/p>\n<p>Spoon <strong>chicken<\/strong> filling into the baking dish. Place second <strong>dough<\/strong> sheet over filling. Trim to \u00bd-inch over hand and fold edge under. Crimp with a fork. Paint the top of the <strong>pie<\/strong> with <strong>egg wash.<\/strong><\/p>\n<p>Bake at 400\u00b0F until filling is hot and bubbling and the crust is cooked, 25 to 30 minutes. Let <strong>pot pie<\/strong> cool 5 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Scott Nowell Easy weeknight chicken pie. 2frozen deep-dish pie doughs, thawed 1large egg yolk, beaten 1cup frozen carrots 1cup frozen peas 1cup frozen pearl onions 2celery stalks, chopped (about \u00bd cup) \u00bdtsp black pepper kosher salt 3TBS butter 3TBS AP flour 2cups chicken stock or broth 4cups shredded rotisserie chicken (about 1 lb) (from 1 chicken) Sauce: Preheat oven to 400\u00b0F. Heat a 2\u00bd qt sauce pan over medium heat. Add butter and melt until foaming stops. Add&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2026\/06\/26\/simple-chicken-pot-pie\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[14],"tags":[477],"class_list":["post-56476","post","type-post","status-publish","format-standard","hentry","category-poultry","tag-rotisserie-chicken"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=56476"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56476\/revisions"}],"predecessor-version":[{"id":56477,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56476\/revisions\/56477"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=56476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=56476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=56476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}