Chicken Pot Pie

A few weeks ago I worked on a how-to for peeling peaches. I took some nice pictures and sat down at my computer to compose the post. I got sidetracked, checking in on a few of my favorite blogs. There it was. PJ Hamel at King Arthur Flour posted a primer on peach peeling. I felt the air leaving my lungs as I tucked my peach pictures into a folder on my desktop. Nobody wants to read “How to Peel Peaches” by Mary O’Brien when they can learn it from PJ Hamel.

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It happens to me all the time. I remarked to Michael a few days ago how much I love chicken pot pie and that I needed to make some. The last time I tried, it was an epic failure. So I decided today was the day to redeem myself. I checked the pantry and fridge for ingredients, made a list of things I needed from the store, sat down at my computer with a cup of coffee and there it was. Pioneer Woman posted a recipe for Pot Pie. WHAT?  Why does this always happen to me? I thought about pot pie first. I’m sure. PW has 23 million followers. I am sure she has more important things to think about than pot pie. I don’t. Today was all about pot pie.

I could either let PW and her Pot Pie ruin my day, or I could pretend I didn’t see it.

I didn’t see it, ok?

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So, let’s talk pot pie. A few months ago I made chicken pot pie with a puff pastry crust. I proudly carried one upstairs to Michael where he was wasting time working at his computer. I hurried back down to enjoy my pot pie. The silence in the house was deafening. Even had we wanted to speak ,we would have been unable to do so. Our lips were sealed shut by the wallpaper paste holding the pot pie together. We couldn’t email our disappointment to each other as our keyboards were covered in pastry flakes. Finally Michael broke the ice and gave me his opinion of the pot pie. The difference between us is that he ate it!  We have only eaten pot pie out of the freezer section of the market since then. Marie Callender to the rescue, until today when I made this chicken pot pie.

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The carrots, potatoes, and onion were sautéed in butter.

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The cubed chicken, frozen peas and corn were combined and set aside to add to the skillet later.

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I added the chicken corn and peas to the skillet after the sauce was thick, just before filling the casserole dish.

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I used a Pillsbury ready-made pie crust. It was very flaky and perfect for the chicken pie. I laid in a supply of these crusts for my quest to find the perfect fruit pie thickener. I had a bunch of pies to make and I didn’t want to deal with homemade pie crust.

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Michael says it was his favorite chicken pot pie of all time. It was really good, especially compared to my last attempt. The recipe made extras and I have frozen them for another day. Try this chicken pot pie. It really is good. I am sure Pioneer Woman’s pot pie was lovely but I have the title “Best Pot Pie of All Time” by my spouse.

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5.0 from 1 reviews
Chicken Pot Pie
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cooked chicken breasts, cubed
  • Crust for a double pie (I used prepared pie crust)
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 2 carrots, diced
  • 1 small sweet onion, diced
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 4 TBS unsalted butter
  • 3 TBS all-purpose flour
  • 1½ to 2 cups low sodium chicken broth
  • ⅓ cup heavy cream
  • 2 sprigs fresh thyme leaves, minced
  • Fresh chopped parsley to taste
  • Salt and pepper to taste
  • Chicken bouillon cube or 1 TBS bouillon paste (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Melt butter in a large skillet. Add the carrots, onion, and potato and sauté until onions are translucent. Do not completely cook the vegetables or they will be mushy. They will finish cooking in the oven. Add the flour a little at a time and stir into the butter vegetable mixture over low heat. Cook, stirring constantly for one minute. Slowly pour the chicken broth into the skillet, stirring constantly. Cook until thickened to you liking. Add the cream, thyme, parsley, salt, and pepper. Taste the sauce. If more chicken flavor is desired, add a bouillon cube or paste and stir well.
  3. Pour the filling into a large casserole or individual casseroles. Top each with pie crust. Use a sharp knife to cut a few vent holes in the crust to allow the steam to escape.
  4. Bake in a 400 degree oven for about 40 minutes. If the crust gets too brown cover loosely with foil for the rest of the cooking time. Remove from oven and allow to cool slightly before enjoying.

 

 

Comments

  1. Kathy says

    I love chicken pot pie. I also have a freezer full of chicken. I usually buy Marie Callender pot pies, too, but I think I will give this a try! The pictures look wonderful, too! Thanks!

  2. says

    That’s how I make my pie too, although I buy puff pastry for the top. I also add roasted garlic to mine. It takes an extra 45 minutes but I can do that anytime I have the oven on and keep it in the fridge. Your pie is lovely!

    • Mary says

      Thanks for the tip Maureen. I will have to try that next time. I even have a garlic roaster. When I used puff pastry, it got too puffy and then it over baked, was very dry and burnt on top. Maybe I should have covered it with foil for part of the time. Any tips?

      Thanks for visiting. I am going o check out your site right now.

      Mary

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