Amazingly Easy & Surprisingly Tasty: Broke College Student Chicken Pot Pie

College. Ramen noodles. Late nights. Tight budgets. These are practically synonymous. But surviving on a shoestring budget doesn’t mean your taste buds have to suffer! This recipe is a love letter to all the broke college students out there who crave comfort food that won’t break the bank. We’re talking about a chicken pot pie so easy, so surprisingly tasty, and so budget-friendly, it’ll become a staple in your dorm room or apartment kitchen. Forget fancy ingredients and complicated techniques – this recipe is all about maximizing flavor with minimal effort and cost.

## Why This Recipe Is Perfect for College Students

Let’s be real, college life is hectic. Between classes, studying, extracurriculars, and maybe even a part-time job, time is a precious commodity. That’s why this chicken pot pie recipe is a game-changer:

* **Easy to Make:** Seriously, you don’t need to be a seasoned chef to pull this off. The steps are simple and straightforward.
* **Budget-Friendly:** We’re using affordable ingredients that won’t drain your already depleted bank account.
* **Comfort Food at its Finest:** Nothing beats a warm, comforting pot pie on a chilly evening or after a particularly stressful exam.
* **Customizable:** You can easily adapt the recipe to your taste and dietary preferences.
* **Makes Great Leftovers:** Prepare it once and enjoy it for days!

## The Secret Weapon: Pre-Made Pie Crust (or Biscuits!) and Rotisserie Chicken

The key to keeping this recipe quick and easy is utilizing some pre-made shortcuts. Don’t feel guilty about it – we’re all about efficiency here! Using pre-made pie crust saves you the hassle of making it from scratch, and rotisserie chicken provides tender, flavorful chicken without the need to cook it yourself.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. This list is designed to be affordable and easily accessible at most grocery stores.

* **1 Rotisserie Chicken:** Pick one up at your local grocery store. Shred the meat, discarding the skin and bones. You’ll need about 2-3 cups of shredded chicken.
* **1 Package (14.1 oz) Refrigerated Pie Crusts:** Look for the kind that comes in a roll. You can also use refrigerated biscuits for a rustic, biscuit-topped pot pie (more on that later!).
* **1 cup Frozen Mixed Vegetables:** Peas, carrots, corn, and green beans are a classic combination. Feel free to use whatever veggies you have on hand.
* **1/2 cup Chopped Onion:** Yellow or white onion will work perfectly.
* **1/4 cup Butter or Margarine:** Use whatever you have available. Margarine is often the cheaper option.
* **1/4 cup All-Purpose Flour:** This will help thicken the sauce.
* **2 cups Chicken Broth:** Canned or boxed chicken broth is fine.
* **1/2 cup Milk or Cream:** Milk will make the sauce lighter, while cream will make it richer. Use what you prefer or what you have on hand. Even evaporated milk works in a pinch!
* **1 teaspoon Dried Thyme:** Adds a lovely herbaceous flavor.
* **1/2 teaspoon Salt:** Adjust to taste.
* **1/4 teaspoon Black Pepper:** Adjust to taste.
* **1 Egg (optional):** For an egg wash to give the crust a golden-brown color.

## Equipment You’ll Need

* **9-inch Pie Plate:** A standard pie plate will do the trick.
* **Large Skillet or Pot:** For cooking the filling.
* **Mixing Bowl:** For combining the filling ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Cutting Board and Knife:** For chopping the onion and shredding the chicken.
* **Fork:** For crimping the pie crust.
* **Pastry Brush (optional):** For applying the egg wash.

## Step-by-Step Instructions

Now for the fun part! Let’s make this delicious chicken pot pie.

**Step 1: Prepare the Chicken**

* Remove the skin from the rotisserie chicken and discard it. (Or, if you *really* want to save every penny, use the skin to make chicken cracklings! But that’s a recipe for another day.)
* Shred the chicken meat using two forks or your fingers. Aim for bite-sized pieces.
* Set the shredded chicken aside.

**Step 2: Sauté the Onion**

* In the large skillet or pot, melt the butter or margarine over medium heat.
* Add the chopped onion and sauté until softened, about 5-7 minutes. Stir occasionally to prevent burning.

**Step 3: Make the Sauce**

* Sprinkle the flour over the sautéed onions and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce.
* Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Keep whisking until the mixture is smooth.
* Bring the mixture to a simmer, then reduce the heat to low.
* Stir in the milk or cream, dried thyme, salt, and pepper.
* Simmer for 5-10 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.

**Step 4: Combine the Filling**

* Add the shredded chicken and frozen mixed vegetables to the sauce.
* Stir to combine everything well.
* Taste and adjust the seasoning if needed. You may want to add more salt, pepper, or thyme to your liking.

**Step 5: Assemble the Pot Pie**

* Preheat your oven to 375°F (190°C).
* Unroll one of the pie crusts and carefully place it in the 9-inch pie plate. Gently press it into the bottom and up the sides of the plate.
* Pour the chicken and vegetable filling into the pie crust.
* Unroll the second pie crust and place it over the filling.
* Trim any excess pie crust from around the edges of the pie plate.
* Crimp the edges of the pie crust together to seal the pot pie. You can use a fork to press down on the edges or create a decorative crimped edge with your fingers.
* Cut a few slits in the top of the pie crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and potentially bursting.

**Step 6: Bake the Pot Pie**

* (Optional) In a small bowl, whisk together the egg with a tablespoon of water to create an egg wash. Brush the egg wash over the top of the pie crust. This will give it a beautiful golden-brown color. If you don’t have an egg, you can skip this step – the pot pie will still taste delicious!
* Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
* If the crust starts to brown too quickly, you can tent it with aluminum foil to prevent burning.

**Step 7: Let it Cool and Serve**

* Remove the pot pie from the oven and let it cool for at least 10-15 minutes before slicing and serving. This will allow the filling to set slightly and prevent it from being too runny.
* Serve warm and enjoy!

## Variations and Substitutions

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment and make it your own!

* **Biscuit-Topped Pot Pie:** Instead of using a top pie crust, you can top the filling with refrigerated biscuits. Simply arrange the biscuits on top of the filling and bake as directed. This creates a rustic and comforting pot pie.
* **Different Vegetables:** Use any vegetables you like! Carrots, potatoes, celery, mushrooms, and green beans are all great additions.
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Cream of Chicken Soup:** If you’re really short on time (or broth), you can substitute one can of cream of chicken soup for some of the chicken broth. This will make the filling extra creamy.
* **Add Herbs:** Experiment with different herbs, such as rosemary, sage, or parsley.
* **Vegetarian Option:** Substitute the chicken with cooked lentils or chickpeas for a vegetarian version.
* **Individual Pot Pies:** Make individual pot pies by using ramekins or oven-safe bowls. This is a great option for portion control or if you’re cooking for one.
* **Use Different Protein:** If you don’t have rotisserie chicken, you can use leftover cooked chicken, turkey, or even ham.

## Tips for Success

* **Don’t Overfill the Pie:** Overfilling the pie can cause the filling to spill over during baking.
* **Make Sure the Crust is Sealed:** A well-sealed crust will prevent the filling from leaking out.
* **Let the Pot Pie Cool Before Cutting:** This will allow the filling to set and prevent it from being too runny.
* **Use a Sharp Knife to Cut the Pie:** This will help you get clean slices.
* **Store Leftovers in the Refrigerator:** Leftovers can be stored in the refrigerator for up to 3 days.
* **Reheat Leftovers in the Oven or Microwave:** Reheat leftovers in the oven at 350°F (175°C) until warmed through, or in the microwave until heated through.
* **Don’t be afraid to experiment!** This recipe is a starting point, so feel free to adjust it to your liking.

## Cost Breakdown (Approximate)

To give you an idea of the cost, here’s a rough breakdown based on average prices. Prices may vary depending on your location and the store you shop at.

* Rotisserie Chicken: $6 – $8
* Refrigerated Pie Crusts: $3 – $4
* Frozen Mixed Vegetables: $1 – $2
* Onion: $0.50
* Butter/Margarine: $0.50
* Flour: Pantry staple (a few cents)
* Chicken Broth: $1 – $2
* Milk/Cream: $0.50
* Dried Thyme: Pantry staple (a few cents)
* Salt & Pepper: Pantry staples (a few cents)
* Egg (optional): $0.25

**Total Estimated Cost: $13 – $18**

This recipe makes 6-8 servings, so that’s roughly $2 – $3 per serving! Not bad for a delicious and satisfying meal.

## Conclusion

This broke college student chicken pot pie is a lifesaver for busy students on a budget. It’s easy to make, surprisingly tasty, and incredibly versatile. So ditch the ramen noodles for a night and treat yourself to some homemade comfort food. Your taste buds (and your wallet) will thank you!

Now go forth and conquer that kitchen! You’ve got this.