CHICKEN POT PIE

March 11, 2015
chicken pot pie, chicken, weeknight dinner, comfort food, kid approved

My first memory of eating a chicken pot pie was sometime around the age of 16. My brother used to work at Costco and he would often bring home all sorts of foods and things I had never heard of up to that point in my life like biscotti, jelly danish, croissants, and then of course on one fine day…chicken pot pie. Yeah it was just the basic frozen stuff that you’d pop into the oven and pretty much devour because it was the most different meal we had tried to date. I remember obsessing over them so much that eventually it started tasting repugnant to me. Well the years went by and eventually the trauma wore off of my tongue so I found myself wondering about those warm pies oozing with chicken and veggies…oh and we mustn’t forget…the crispy and delectable crust! Mmmmm! I came across a recipe much like this one in Taste of Home. I have adapted it to give it more flavor, especially to the chicken by baking it instead of boiling it or purchasing it pre made. Now, I would sit here and tell you how much I labored over making the dough from scratch…but I would be lying. I could do things of this nature…but during the week…with two toddlers…we have to have realistic expectations around here. My sons and husband eat these like vultures so I think it passes the test. Bon appetit!

chicken pot pie, chicken, weeknight dinner, comfort food, kid approved

Chicken Pot Pie

Ingredients

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry

 

Prepare

1. Preheat oven to 425°.
2. Cut the two chicken breasts into four cutlets.
3. Season all sides of the chicken with salt, pepper, and drizzle with olive oil.
4. Place chicken on a baking sheet and roast for 28-30 minutes.
5. Chop potatoes and carrots and in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
6. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
7. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
8. Stir in chicken, peas, corn and potato mixture; remove from heat.
9. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. 10. Unroll remaining pastry, cut out a cute shape from the center to allow for venting; place over filling. Trim, seal and flute edges. Cut additional slits in tops if desired.
11. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).

** Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Chicken Pot Pie
Serves 8
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Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
Ingredients
  1. 2 cups diced peeled potatoes
  2. 1-3/4 cups sliced carrots
  3. 1 cup butter, cubed
  4. 2/3 cup chopped onion
  5. 1 cup all-purpose flour
  6. 1-3/4 teaspoons salt
  7. 1 teaspoon dried thyme
  8. 3/4 teaspoon pepper
  9. 3 cups chicken broth
  10. 1-1/2 cups milk
  11. 4 cups cubed cooked chicken
  12. 1 cup frozen peas
  13. 1 cup frozen corn
  14. 2 packages (14.1 ounces each) refrigerated pie pastry
Instructions
  1. Preheat oven to 425°.
  2. Cut the two chicken breasts into four cutlets.
  3. Season all sides of the chicken with salt, pepper, and drizzle with olive oil.
  4. Place chicken on a baking sheet and roast for 28-30 minutes.
  5. Chop potatoes and carrots and in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  6. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
  7. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  8. Stir in chicken, peas, corn and potato mixture; remove from heat.
  9. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry, cut out a cute shape from the center to allow for venting; place over filling. Trim, seal and flute edges. Cut additional slits in tops if desired.
  10. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Yield: 2 potpies (8 servings each).
Notes
  1. ** Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Adapted from Taste of Home
Adapted from Taste of Home
Florida Girl Cooks http://floridagirlcooks.com/
chicken pot pie, chicken, weeknight dinner, comfort food, kid approved

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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