Amazingly Easy Surprisingly Tasty Broke College Student Chicken Pot Pie Warms You Up

This comforting chicken pot pie is a broke college student’s best friend – it’s ridiculously easy to make and packed with savory goodness. With a flaky homemade crust and a hearty filling of chicken, veggies, and creamy sauce, this pie is sure to become a cozy night in staple.

Ingredients

• 1 1/2 sticks unsalted butter, cold and cubed
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup ice-cold water
• 2 cups frozen mixed vegetables (such as peas, carrots, corn)
• 1 cup diced cooked chicken breast
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1 large egg, beaten
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 2 pie crusts (homemade or store-bought)
• 1 egg, beaten (for brushing crust)

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, combine the cold cubed butter and 2 cups of all-purpose flour.

Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.

Add the salt and ice-cold water, stirring with a fork until the dough comes together.

Divide the dough in half and shape into discs.

Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.

In a large skillet, sauté the diced onion and minced garlic until the onion is translucent.

Add the frozen mixed vegetables and cook until thawed.

Stir in the cooked chicken breast, 1 cup of all-purpose flour, chicken broth, milk, beaten egg, thyme, basil, and black pepper.

Bring the mixture to a boil, then reduce the heat and let simmer for 5 minutes.

Roll out one of the chilled pie dough discs to fit a 9-inch pie dish.

Fill the pie crust with the chicken and vegetable mixture.

Roll out the second pie dough disc to fit the top of the pie.

Place the rolled-out dough on top of the filling and crimp the edges to seal the pie.

Cut a few slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg for a golden glaze.

Place the pie on a baking sheet lined with parchment paper and bake for 40-45 minutes, or until the crust is golden brown.

Let the pie cool for 10-15 minutes before serving.

Notes

Make sure to keep your butter cold, as this will help the pastry dough come together. You can even refrigerate the cubed butter for about 30 minutes before using it.

Use a light touch when working the butter into the flour, as you don’t want to overwork the dough.

Stop as soon as it resembles coarse crumbs. Don’t overfill the pie crust, as the filling will expand during baking.

Leave about 1 inch of space between the filling and the top crust.

If using homemade pie crust, make sure to chill it for at least 30 minutes before rolling it out. This will help the dough relax and become easier to work with.

When rolling out the top crust, use a light touch and gentle pressure.

You can also use a pastry mat or lightly floured surface to prevent the dough from sticking. Crimp the edges of the pie crust securely to prevent filling from spilling out during baking.

If you want a more golden glaze, brush the top crust with the beaten egg and then sprinkle with a pinch of water.

This will help the egg wash stick and create a richer color. Let the pie rest for at least 10-15 minutes before serving, as this will help the filling set and the juices to redistribute, making the pie easier to slice and serve.

Nutrional Value

• Calories: 540
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g