Chicken Pot Pie

Share these Good Eats...Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponShare on YummlyShare on Google+Email this to someone

Creamy, flaky, and delicious.  This chicken pot pie is the ultimate comfort food.  Use frozen pie crust and rotisserie chicken to make this a quick weeknight meal.

Chicken Pot Pie- creamy, flaky, and delicious. Use refrigerated pie crust and rotisserie chicken for dinner in under 30 minutes

Chicken Pot Pie is one of my ultimate comfort foods.  It’s creamy, and flaky, and hearty- everything good comfort food should be.  This is obviously one of our favorite wintertime meals, but sometimes I just can’t help myself and serve it in the warmer months too.  Using frozen pie crust and rotisserie chicken makes this a quick weeknight meal.

Chicken Pot Pie- creamy, flaky, and delicious. Use refrigerated pie crust and rotisserie chicken for dinner in under 30 minutes

One thing I’ve learned is that most of my pie plates are too shallow for this dish.  So instead of using a round pie plate, I use a deeper rectangular casserole dish.  It’s delicious with homemade pie crusts of course, but I prefer frozen just the same.  If you need to use a different pan like I do, just let the frozen pie crust soften while you prepare the filling.  Once it is soft enough to be malleable, use a butter knife to gently lift it up out of the pie tin and place it on a cutting board or baking mat to carefully shape it into the size of your pan.  I’m a fan of crust, so I use one on the bottom as well as the top.  If you like less crust, just pour the filling into a greased pan and top with crust.

Chicken Pot Pie
 
Author:
Ingredients
  • 4 tbsp butter
  • 3 stalks celery, finely chopped
  • 3 medium carrots, peeled and finely chopped
  • 1 cup onion, finely chopped
  • 1 cup flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups chopped cooked chicken (or rotisserie chicken)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 refrigerated pie crust, softened as directed on box
Instructions
  1. Preheat oven to 400 degrees.
  2. Heat butter in a large skillet over medium-high heat.
  3. Add celery, carrot and onion; cook, stirring often, 5 minutes or until tender.
  4. Add flour and salt and pepper; stir until incorporated.
  5. Slowly add in chicken broth and cream.
  6. Cook 5 minutes, or until thickened, stirring frequently.
  7. Stir in chicken.
  8. Pour chicken mixture into a deep-dish pie crust.
  9. Top with second pie crust, gently pressing the edges together.
  10. Cut small holes with a knife or fork to vent.
  11. Bake 30 minutes or until crust is lightly browned and filling is bubbly.
  12. Cool 10 minutes before serving.
Notes
Optional: Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Top with a single pie crust. Cut small holes with a knife or fork to vent.

 

emily_grace_signature3

Share these Good Eats...Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponShare on YummlyShare on Google+Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge