I have made chicken pot pies for years, sometimes elaborate pies and sometimes quick and easy. This time I cut a couple of corners with my favorite recipe by using a store-bought rotisserie chicken, Pillsbury pie crust and frozen mixed vegetables. I would have loved make it all from scratch, but my kitchen is tore up from the floor up! I have three walls and the frames from the old cabinets. There won’t be any cooking going on in here just yet!
To say we are going stir-crazy living in the motorhome in the front yard would be a gross understatement. But, at least we have all the comforts of home in 320 square feet. I keep telling myself that it will all be worth the wait. We have been eating take-out often because this is what the pantry looks like! With all the construction dust in the house I asked my contractor to tape it off.
Yesterday I tried to buy a chicken pot pie from KFC. They were out of pot pies. I settled for a bucket of chicken and side dishes but I still wanted the chicken pot pie.
Today I made delicious chicken pot pies in my tiny motorhome kitchen.
I even decked the pot pies out with chicken tracks and a pocket for a sprig of thyme.
To make your chicken pot pie special, use a sharp knife to cut chicken footprints into the crust. Make sure the center toe is the longest. Most chickens have four toes with the smallest being in the back. A few breeds have five toes, so go for it if you like. The slits in the crust allow steam to escape.
The idea for the herb pocket came from a magazine cover and couldn’t wait to try it. To make the herb pocket cut a small slit of dough for each pot pie. Turn the ends under slightly. Brush the entire crust with an egg wash and place the strip of dough where you want the pocket. Fold up a small wad of aluminum foil and place it under the strip of crust to hold it up while baking. Leave a little part of the foil sticking out so you can remove it easier. Brush the strip of crust with the egg wash. Bake as usual, then carefully pull the foil from under the dough strip while the pie is still hot. Tuck a sprig of fresh thyme into the herb packet before serving.
Here’s my recipe for chicken pot pie. Next time I make it I hope to be in my new kitchen. Enjoy!
- 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)
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.