Recipe Wednesday: Chicken Pot Pie

Winter is officially here, and those nights aren’t going to get any warmer anytime soon. That’s why, for this last Wednesday of 2020, I’m sharing with you my family’s recipe for (mostly) homemade chicken pot pie, which is the perfect dinner for a cold and blustery night.

It’s a simple recipe, but can be time-consuming. I always make it fresh, meaning I’ve never put it together and then tried baking from frozen, but I find you can shave some time off if you prep it ahead of time (make the crust if you’re not into store-bought, remove the meat from a rotisserie chicken or make and dice a fresh one, etc.) and just put the ingredients together the night you want to make it. But even so, it still requires at least an hour from stovetop to oven to tabletop, so I tend to make this for dinner on a Sunday and then enjoy the leftovers for lunch throughout the week.

I hope you enjoy!

***PSA: This is the last post I’ll be sharing on WordPress – beginning in 2021, my blog will move over to my main site, www.courtneyjhall.com. This blog isn’t going anywhere, I just won’t be posting anything new here. Join me, won’t you?


Ingredients:

  • 2 prepared pie crust (homemade or store-bought; thawed if frozen)
  • ¼ cup butter
  • 1/3 cup diced onion
  • 2 cloves minced garlic
  • 1/3 cup flour
  • 1 ½ tsp fresh thyme
  • 1 tbsp minced parsley
  • 1 tsp salt
  • ½ pepper
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 3 cups cooked, diced chicken (or the meat of one good-sized rotisserie chicken)
  • 2 cups frozen peas and carrots
  • 1 cup diced potatoes, canned

Directions:

  • Preheat oven to 400°. Spray the bottom of a deep-dish, preferably glass, pie plate with cooking spray and lay the bottom crust inside so that the edges extend past the edge of the dish. (If using store-bought, you may need to roll out the dough to make it big enough.)
  • In a large skillet, heat butter over medium heat. Add onions and garlic, cooking until tender.
  • Whisk in flour, salt, pepper, thyme, parsley, broth and cream. Whisk until smooth with no lumps.
  • Simmer over low heat for 10 minutes or until thickened.
  • Stir in chicken, peas and carrots, and potatoes, stirring to combine well.
  • Add mixture to prepared pie plate and top with second crust, pinching edges to seal. Cut two crosswise slits in the top of the crust to allow steam to escape. You can also brush with an egg wash at this point – it’s not necessary, but it gives the baked pie a shiny, golden crust.
  • Bake for 45 minutes or until crust is golden brown. Cool for at least 20-25 minutes before cutting and serving.

If you try this, I’d love to hear what you think! Let me know in the comments!

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