BY FAR THE BEST CHICKEN POT PIE
Whip up my chicken pot pie on a chilly night. It will warm the house and fill your stomach. This meal is hearty and a perfect way to get some vegetables in. Serve with a fresh salad and enjoy!
This recipe is super simple and is done in about an hour. Can’t beat that! I love making my chicken pot pie on a cold night here in Michigan. It hits the spot! This meal was a staple in our house as we got older. I remember coming home, walking into the house and being hit with the delicious smell of my mom’s chicken pot pie. Nothing better than that! It’s such a inviting smell.
I like to serve this with a fresh salad on the side. You could also serve it with a steamed vegetable, like green beans or broccoli and cauliflower drizzled with butter, salt and pepper of course! It’s the, all around, perfect meal. You get in all your veggies, thats for sure!
The Ingredients Used for the Chicken Pot Pie
For the chicken, I like to keep it simple. I will usually grab a rotisserie chicken from the store. I’ll use that meat because it’s already cooked and seasoned, one less thing I have to do! You can use as much or as little chicken. I try to get two meals out of one rotisserie chicken. So I end up using about 1-2 cups of chicken in my chicken pot pie.
I like to use lots of veggies. It’s a simple way to squeeze in all the vegetables and get your nutrients. I like to use potatoes, carrots, celery, onion and corn. Obviously, you could use whatever you like. You could add some peas in there too!
As far as seasonings, I keep it simple. Salt, pepper, celery seed and minced garlic. Again, you could add more seasonings if you’d like. I prefer to keep things simple. The simpler the better, right?
TIPS
I always put foil around the edges because the edges brown the quickest. This prevents the edges from burning.
I will place a baking sheet on the rack below the pie so that way, any juices that drip out of the pie don’t get cooked onto the bottom of your oven.. yuck!
My mom sprinkles a little bit of sugar on top of the pie crust before putting it into the oven. Don’t knock it until you try it! Something about a little sweetness with a savory pie.
I like to let the chicken pot pie sit for about 15-20 minutes after it comes out of the oven. This allows it to set slightly before serving.
BY FAR THE BEST CHICKEN POT PIE
Ingredients
- 4 carrots chopped
- 2 medium gold potatoes chopped
- 2 stalks celery chopped
- 1/2 sweet onion chopped
- 1/3 cp yellow corn frozen
- 1/3 cp salted butter
- 1/3 cp all-purpose flour
- 1/4 tsp celery seed
- 1/4 tsp minced garlic
- salt and pepper to taste
- 1-2 cps shredded chicken cooked
- 1 3/4 cp chicken broth
- 2/3 cp milk
- 1 premade pie crust
Instructions
- Preheat your oven to 425 F.Butter your pie dish and set aside.Take the premade pie crust out of the fridge and let sit at room temperature until ready to use.Start by cutting up your potatoes and carrots. Put in a large pot and cover with water. Over high heat, bring them to a boil. Once boiling, turn the heat down slightly and let boil for about 8 minutes. Drain.In the same pot, add the butter, celery and onion- cook until fragrant, about 5-7 minutes. Turn the heat down to medium-low. Add in the potatoes, carrots, corn and cooked chicken.Add the flour and seasonings. Stir until the veggies are coated. Pour in the chicken broth and milk. Stir until everything is mixed well. Bring to a gentle simmer and let simmer until thickened- about 5 minutes. Take your pie crust and roll it out just so its slightly bigger than how it came.Remove the pie filling from the stove.In your buttered pie dish, pour in the pie filling. Take your pie crust and lay over the top of the dish. Run a knife around the sides of the dish so the crust is not hanging over. Using your fingers, take the edges of the crust and tuck them under. Do this all the way around. Once you've done that, take a fork and score the edges of the pie, all the way around.Take your knife and put 4 1-inch slices in the center of the pie. This allows it to release steam and prevent the crust from getting soggy.Cut 6 strips of foil and cover the edges of the pie. This will prevent the edges from burning.Lastly, place your chicken pot pie in the oven. Take a baking sheet and place it underneath the pie on the rack below. This will catch any drippings that come from the pie.After 20 minutes, remove the foil from the pie. Continue cooking for about another 10-15 minutes. Until the crust is golden brown and the filling is bubbling through the center slits.Let cool for about 15-20 minutes before serving.Slice up and enjoy!
Did you make this recipe and love it?
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Here are a couple other ideas for a warm dinner on a cold day:
One Comment
theresa gahman
Looks amazing!