The Pie Of My Eye Difficulty: ★★★★★ Required Patience: ★★★★★
Ladies and gentlemen, we take a moment from soup season to enjoy another comfort food favorite - chicken pot pie!
Making homemade pot pie is easy and this recipe is a staple in my home, particularly enjoyed during the fall and winter months. The silky and savory taste of this chicken pot pie is unforgettably delicious!
Time To Prepare:
About 45-60 minutes (all in)
Foodie Tips:
You can use your very own "scratch" dough for this recipe but I take a shortcut with a no-hassle refrigerated crust to accelerate the pot pie's prep time.
You can use your favorite protein for this pot pie as it's super versatile. Pre-cooked ham, cubed or shredded chicken work great. My favorite is shredded rotisserie chicken which I keep on hand for quick homemade meals.
For the vegetables, I use bagged frozen mixed veggies. My favorite is Mezcla Campesina - a "farmer's mix" of carrots, corn and peas from my local supermarket. Add your favorites like celery, mushrooms, and green beans - there are so many options!)
For the half cup milk, you can use whatever fat % you like or you can use ¼ heavy cream mixed with ¼ cup water or use half and half.
The instructions below are for one 9" round pie. I've also made individual pot pie servings using mini ramekins. You'll need to cut the crust to size but it can be worth the extra TLC if you want everyone to enjoy their own dish.
Ingredients:
2-Crust Package | Pillsbury Refrigerated Pie Crust, Softened
⅓ Cup | Butter ½ - 1 Cup | Onion, Chopped (I Prefer White Onion) ⅓ Cup | All-Purpose Flour ½ Teaspoon Each (To Taste) | Salt & Pepper 1 ¾ Cups | Chicken Broth ½ Cup | Milk 2 ½ -3 Cups | Shredded Rotisserie Chicken (or Turkey) 2 Cups | Mixed Vegetables (Carrots, Green Beans, Corn, Peas)
What To Do:
1. Prepare your pie crust as directed, letting it come to room temperature (about 20 minutes). While the crust is warming up, preheat your oven to 425°F.
2. In a medium-sized saucepan, melt the butter over medium heat. Add the onion and cook for 2 minutes, stirring often. Once the onion is tender, add the flour, salt, and pepper and stir until well-blended. Slowly stir in the chicken broth and milk. Keep stirring until the sauce has thickened up and is bubbly. Stir in the chicken and veggies. Remove from heat.
3. Using an ungreased 9" round baking dish, add the bottom crust. Spoon the pot pie filling onto the bottom crust and top with the second.
4. Seal the pie's edges and flute it (see some fun examples here). Cut slits in the top of your pie for it to vent while baking.
5. Bake your pie in the oven for 20-30 minutes. It could take longer, depending on your oven. Just keep watch on the progress of the browning on the crust. During the last 10-20 minutes of baking cover the crust edge with strips of foil (or a silicon pie crust shield) to prevent burnt edges. Remove your pot pie from the oven and let it rest for about 5 minutes.
Smell that? It's the sweet smell of savory success!
Spoon the pot pie into bowls and enjoy your homemade creation! Note: Sharing pot pie with friends and family will likely earn you well-deserved applause.
Yield: 6-8 Servings
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
Comments