Classic Chicken Pot Pie

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I grew up on chicken pot pie.  My grandmother’s is the best I’ve ever had, but this is a close (and easier) second.  Gram makes her own pie crust, and there is nothing in this world like it.  I’ve made her crust several times.  While mine is acceptable, I have yet to perfect it.  Don’t worry, I’m not giving up.  But, there are days that I just don’t feel like cleaning flour from every crease in my kitchen.  If there’s a way to make dough without leaving your kitchen looking like the top of Mt. Everest, I’m obviously not capable of it.  (Besides, if you’re not making a mess, you’re not doing it right.  😉)  Enter pre-made, refrigerated pie crusts.  In the battle of name brand versus store brand, name brand wins with this particular product.  It’s worth the extra dollar or so for Pillsbury.  This recipe makes 2 glorious pies.


Ingredients:

  • 1 rotisserie chicken, de-boned and picked to pieces
  • 4 medium potatoes, peeled and diced
  • 1 medium-sized bag frozen peas and carrots
  • 1 can sweet whole kernel corn, drained
  • 1 cup butter (2 sticks)
  • 1 cup flour
  • 3 tsp salt
  • 3 tsp dried thyme
  • 2 tsp black pepper
  • 3 cups chicken broth
  • 1.5 cups milk
  • 4 refrigerated pie crusts (they come 2 per package)

Preparation:

  • Boil potatoes, carrots, and peas in salted water until the potatoes are fork tender, then drain, and set aside.
  • In a large pot, melt the butter completely over medium low heat.
  • Once the butter is melted, add the flour, salt, pepper, and thyme, and mix well (you should have a nice, thick roux).
  • Gradually stir in the broth and milk, bring to a low boil, and cook for about 2 minutes or until sauce is thick.
  • Add the chicken and drained veggies to the sauce and mix together well to create the filling.
  • The filling should be pretty thick, but if you find that it is too thick, you can add more broth.
  • Be sure to taste your filling at this point, and add more salt or other spices if needed to suit your taste.
  • Lightly spray your pie plates with non-stick spray, and line with one crust each, pressing the crust up the sides.
  • Fill each crust, leaving just enough bottom crust to create a seal with the top crust.
  • Place the top crusts on the pies and press around to seal the filling between the top crust and the bottom crust.
  • Cut 4 slits in a circular pattern in the top crust for ventilation.
  • Bake at 425 degrees F for 30-40 minutes or until the crust is golden brown.
  • Let them stand for 15 minutes before cutting and serving.
  • I top each serving with a few sprinkles of dried chives for garnish.

I like to use rotisserie chicken for this recipe simply because I love the texture and the flavor.  You can most definitely cook your own, but I urge you to try it this way.  I use rotisserie chicken for so many different things.  Chicken salad (this is incredible), chicken and dumplings, chicken and rice, chicken tacos, or you can always shamelessly devour that goodness right out of the container.  (This is a judgement-free zone, folks.  Get after it.  Like a caveman.)  I can usually get them for about $6.00 at the grocery store, and to me, it is so worth it.  It’s one less step I have to take, and it’s ready when I am.

I also want to note that I like to use frozen peas and carrots for recipes like this because certain canned veggies don’t really stand up as well when you mix them into thicker sauces.  They are usually too soft and have a tendency to fall apart.  Corn is pretty sturdy when canned.  If you would rather use all frozen, all canned, or all fresh, you can do that, too.  You can use any variety of veggies you like, but I have a picky eater on my hands.  He’s totally worth it, though.  😉

As I said above the recipe, this makes two pies.  I always make two because it’s always good to have a stand-by meal in the freezer.  These freeze very well, and you can even bake them straight from frozen.  (I use a disposable pie plate with a lid for the one I’m going to freeze.  Don’t bake the pie that is going to be frozen.  You want the crust to stay raw until you’re ready to use it.)  To bake from frozen, just cover the edges of the crust with foil so it doesn’t burn, bake at 425 for 30 minutes, reduce the heat to 350 and bake for 70 to 80 minutes longer or until the crust is golden brown.  If you let the pie thaw before baking, just use the original baking instructions.

Happy eating!  ❤️

2 thoughts on “Classic Chicken Pot Pie

    1. Thank you, joscelynabreu! This is one of my favorite meals, and I almost always have one in the freezer for back-up. Thank you for the wonderful comment. I hope you try it one day, and let me know what you think! 😊

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