Lightly grease the inside of a pie plate. Add the shredded chicken and vegetables to the skillet, stir well to combine, and then turn the heat off.
Allow the gravy to simmer for about 5 minutes, until it thickens.
Then gradually add the milk and chicken broth, whisking until smooth. Stir or whisk steadily until the ingredients combine into a paste. To the melted butter and onions, add the flour, salt, pepper, and thyme. Saute for a couple of minutes until the onions are tender. Then, in a medium skillet, melt the butter and add the chopped onions.
Preheat the Oven and Saute the Onions. It’s super easy to do, and takes very little time. Making pot pie is like making a double batch of old-fashioned gravy, with chicken and veggies added. Potatoes: Adding ½ cup of finely diced potatoes. Vegetables: I use ⅓ cup each of chopped carrots, corn, and peas in my pot pie. It’s great for using up leftovers or transforming a rotisserie chicken! Chicken: This recipe uses 2 cups of cooked, shredded chicken (diced is fine, too). Milk: Half a cup of milk makes the gravy nice and creamy. Broth: You’ll need 2 cups of chicken broth. Thyme: I like to use ground thyme, but dried thyme leaves also work. Flour: ⅓ cup all-purpose flour combines with the butter to make an old-fashioned roux. Onion: We’re going to saute chopped onion in the butter, so chop up about ⅓ cup yellow, white, or sweet onion. Butter: You’ll need one stick (½ cup) of butter for making the rich pot pie gravy. Pie Crust: To make a top and bottom crust, you will need two sheets of refrigerated pie doughor homemade pie crust, rolled out. 🤷♀️ You can get store-bought pie crusts, or just make your own when you have time, and freeze them. My pot pie recipe is extra easy, because I use a pre-made crust.
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