I never-EVER thought I would like chicken pot pie. It was something my dad made (from the freezer) when I was young and I knew to be a soggy-doughful mess. My husband on the other hand had a different up-bringing. He was raised on homemade chicken pot pies with flaky doughs from scratch. This recipe is neither alllll the way from scratch nor is it that pre-made feezer variety. It cuts the cord down the middle. Something you can whip up on a week night, and a great recipe that can be adapted to suit whatever leftovers you may have lying around! After making this a few times for the hubs, I've become a total pot pie convert!
This is the basic chicken pot pie recipe I use most regularly. Although
the veggies we have on hand my change a bit, this is probably my
favorite traditional mix. Enjoy!
Ingredients:
6 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 cup chopped yellow onions
1/2 cup chopped celery
6 tablespoons all-purpose flour
2 cups chicken stock
1 cup half and half
1 cup red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained
1 cup additional veggies (I like to use Simple Truth organic frozen corn and green beans)
2 cups shredded rotisserie chicken, white and dark meat
2 pre-made pie crusts (I prefer Kroger’s brand over Pillsbury, and Pepperidge Farm Pastry Puff sheets are also a good option.)
Directions:
Turn on oven to preheat at 400 degrees. If using a baking pan, grease it. If using ramekins or cooking in glass no greasing is necessary.
6 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1 cup chopped yellow onions
1/2 cup chopped celery
6 tablespoons all-purpose flour
2 cups chicken stock
1 cup half and half
1 cup red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained
1 cup additional veggies (I like to use Simple Truth organic frozen corn and green beans)
2 cups shredded rotisserie chicken, white and dark meat
2 pre-made pie crusts (I prefer Kroger’s brand over Pillsbury, and Pepperidge Farm Pastry Puff sheets are also a good option.)
Directions:
Turn on oven to preheat at 400 degrees. If using a baking pan, grease it. If using ramekins or cooking in glass no greasing is necessary.
Melt the butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
Add flour and stir constantly for 3-4 minutes to make a roux.
Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it simmer until the sauce thickens, about 4 to 6 minutes.
Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
Add the rest of the vegetables (potatoes, carrots, corn, and green beans in our case), the chicken and any additional seasons you may like. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
If using a baking pan, line it with one of the rolled out pie crusts. Pour the filling into the prepared pan or divide equally into ramekins. Then layer top layer of pie crust on, pinching it together to form a seam with the bottom crust.
Place your pot pie into the oven on covered baking sheet (if you prefer). Bake until the crust is golden brown and crusty, 25 to 30 minutes (18-20 minutes if using ramekins). Let cool for 5 minutes before serving.
Cook's Notes:
Preparing the filling on the stove doesn't take that much time, the prepping of the ingredients does though. So it's very important to prep everything before you heat the pan on the stove!
Recipe Adapted from The Little Kitchen