Easy Chicken Pot Pie is as stated, easy. It’s also delish. So clearly you need to make it! (And keep it in your weekly fall rotation.) Store-bought pie crust makes this classic chicken pot pie a cinch!


2 tbsp + 2 tsp olive oil
1 lb chicken tenderloins
2 tbsp unsalted butter
1 cup diced celery
1 cup diced russet potato
1 cup diced carrot
1 cup chopped onion
1 tsp salt
1/4 cup + 2 tbsp all-purpose flour
1 1/2 cups warm low-sodium chicken stock
1/2 cup warm whole milk
1/3 cup dry sherry
3/4 cup frozen peas
1 large egg + 2 tbsp water
1 package store-bought pie crusts (2 crusts, one for top, one for bottom)

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