My sister Annie and I loved chicken pot pie night growing up. And I do mean LOVED. It always seemed like such a treat and was a family favorite. My mom rarely served it as a traditional pot pie, usually my sister and I would make biscuits with my dad to go on the side. Fights over who got the “funny biscuit” (made with the leftover dough scraps) would always ensue.
When my mom shared her secrets of chicken pot pie with me, I had to laugh. The meal we loved so much is also one of the easiest meals to prepare. It uses a precooked rotisserie chicken from the grocery store, frozen veggies, and store bought chicken stock. Instead of making biscuits, I went one step closer to lazy by using frozen puff pastry shells.
In spite of the shortcuts this recipe uses, it smelled and tasted exactly the way I remember; and really, that’s what’s most important. In less than 30 minutes you have something that tastes just like home.
Easy As Chicken Pot Pie
- 2 pound whole chicken, cooked
- 10 oz package frozen mixed veggies, thawed
- 3 tbsp butter
- 3 tbsp flour
- 1 quart chicken stock
- 1 tsp nutmeg
- salt and pepper, to taste
- 1 package puff pastry shells, cooked to package directions