Chicken Pot Pie
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.
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