Chicken Pot Pie

CATEGORIES: Kate, Oven Baked, Poultry

A few days ago, I overheard a gaggle of my favorite teenage girls discussing the foods their moms made best, the things that reminded them of home and family. Now granted, I’m in the South, but invariably, the favorites were macaroni and cheese, chicken and dumplings, and chicken pot pie. Sara and I spent YEARS trying to find a homemade macaroni and cheese recipe that we liked, but we finally did. And I do have a chicken and dumplings recipe that I love. Which means…drum roll please…chicken pot pie is up today!

Two years ago, our family kind of found our world turned upside-down. It was an unbelievably stressful, scary, unexpected, fish-out-of-water experience. You know, one of those times when you have really fabulous plans and then those plans totally change without your permission? Yeah, it was one of those. On top of everything else, I had a brand-new baby, meaning I wasn’t really going anywhere. So let’s combine emotional trauma and lots of nursing/web-surfing and that is when I discovered Dani and her chicken pot pie. I made it and I loved it. My family loves it. Even my cat, who, strangely, doesn’t like human food, will hide and pounce at us unsuspectingly in Hobbes-like fashion when we’re eating this. This would be the perfect recipe to show up show off to your mother-in-law when she questions whether her baby boy/girl is being properly cared for.

I’ve tweaked just a few things–I use leftover Fauxtisserie chicken (although an actual rotisserie chicken would also work great) instead of boiling chicken breasts, just to save on time and mess (and the fact that I have gaggy sensory issues with boiled chicken). Also, I cut the potatoes into significantly smaller pieces because my husband refuses to eat a cooked vegetable larger than about 1/4 of a cubic inch. Additionally, I use homemade cream of chicken soup because, well, I like it. Same goes for the homemade pie crust. Dani, I hope I haven’t completely destroyed your mom’s chicken pot pie! 🙂

how to make it

You’ll need 2 unbaked pie crusts, a pound of chopped rotisserie chicken, a 12-ounce bag of frozen peas and carrots, a minced onion, some minced garlic, about a pound of red potatoes, 2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup), some kosher salt, freshly ground black pepper, and poultry seasoning.

chicken pot pie ingredients

Preheat oven to 400 F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet and make sure the onion and garlic are chopped.

chopped garlic and onion for chicken pot pie from our best bites

When the butter is bubbly, saute the onion until it’s translucent and the garlic is fragrant. Set aside.

In a medium mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, garlic, potatoes, salt, poultry season, and pepper.
Adjust seasonings to taste.
adding seasonings to chicken pot pie
Place one pie crust on the bottom of a pie plate,
pie crust in pie plate
transfer the filling to the pie plate,
chicken pot pie filling in pie
and then top with the other pie crust. Seal and crimp the edges and then cut a few vent holes on top.
pie crust on top of chicken pot pie
If desired, brush a beaten egg mixed with 1 tablespoon of water over the crust.
brushing egg on chicken pot pie crust

Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.

chicken pot pie from our best bites

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chicken pot pie

Chicken Pot Pie


Description

This homemade chicken pot pie is comfort food at its finest!


Ingredients

2 unbaked pie crusts (or double the pie crust recipe here)
1 pound leftover roasted fauxtisserie chicken, chopped into bite-sized pieces
1 12-16-ounce bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
2-3 cloves garlic
1-2 tablespoons butter
5 medium-small red potatoes (about 1 pound), diced
2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon poultry seasoning
Ground black pepper to taste

Instructions

Preheat oven to 400 F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet. When the butter is bubbly, saute the onion until it’s translucent and the garlic is fragrant. Set aside.

In a medium mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, garlic, potatoes, salt, poultry season, and pepper. Adjust seasonings to taste.
Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Seal and crimp the edges and then cut a few vent holes on top. If desired, brush a beaten egg mixed with 1 tablespoon of water over the crust.

Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.


Notes

These can be made in individual pie dishes or ramekins–divide the filling mixture evenly among the ramekins and then top with pie crust, cut vent holes, and brush with egg mixture. The baking time is exactly the same.

80 comments

  1. I love chicken pot pie, but I think there's one thing you should try adding to fill out the flavor a little. Crazy as it sounds, cranberry sauce with whole berries is AMAZING in chicken pot pie. You'll never want to go back.

  2. This looks so so so good!

    I actually LOLd when I read the part about your husband not eating any veggie over a cubic inch. That's funny stuff right there.

    See if you can get that recipe from Jade for the Mac & Cheese with cheez-its on top. That sounds kinda interesting!

  3. Ooh that looks yummy. Btw – I never liked mac & cheese (though i desperately wanted to and thought i should). But then my friend recently made some and it was A.MAZ.ING. I don't know the recipe, but I do know it was baked casserole-style with real sharp and mild cheddar and – surprise, surprise – a layer of crushed Cheez-its on top. YUM.

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