Chicken Pot Pie

Hey there! I hope your week is chugging along just great. It’s half way over! My kids are out on Fall break and while the first part was spent doing an incredible road trip on the North Island, this second week so far has been spent with me in bed sick as a dog, while the kids have worn the same pajamas for three days straight. And I don’t even want to know how many hours of minecraft they logged. And I’m pretty sure no one has brushed their teeth. But yesterday I was feeling well enough to get back into the kitchen (a big smooch to my husband for picking up take out for dinner and coming home at lunch time to make sure they ate more than just chocolate easter eggs and salt & vinegar chips for lunch), I knew I wanted some good old fashioned comfort food. Especially as the wind has been howling and the rain has been pouring nonstop outside. This dish was exactly what I needed to hit the spot. For years when I heard the word “chicken pot pie”, I always had flashbacks of my elementary school cafeteria. And for years I wanted nothing to do with this dish. Well into my married years I decided to give it a try, but it was one of those canned cream of potato soup and frozen veggies sort of deal and it just didn’t do it for me. Then a few years ago I came across this recipe and was tempted by it’s fresh ingredients and homecooked appeal so I gave it a try. And I’m so glad I did. And so is the rest of my family. The warm, creamy, flavorful filling just hits the spot in all the right ways, and It’s been a classic dish at our table ever since. My three year old often requests “popping chicken pie”. Close enough.

Ingredients:

Crust

• 2- 9 inch refrigerated pie crusts

Filling

• 1 rotisserie chicken, meat removed and shredded
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 2 potatoes, diced
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 cups chicken broth
• 1 cup milk
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat Oven

1. Preheat your oven to 375°F (190°C).

2. Prepare Vegetables

1. In a medium saucepan, combine sliced carrots, frozen peas, diced potatoes, and sliced celery.
2. Add water to cover and boil for 15 minutes.
3. Drain the vegetables and set aside.

3. Cook Onions and Make Sauce

1. In the same saucepan, melt 1/3 cup of butter over medium heat.
2. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Stir in 1/2 cup of flour, salt, pepper, thyme, parsley, and celery seed until well combined.
4. Slowly whisk in the chicken broth and milk. Simmer over medium-low heat until the mixture thickens, about 5-7 minutes.
5. Remove from heat.

4. Combine Filling

1. Stir the shredded chicken and the cooked vegetables into the sauce mixture until well combined.

5. Assemble Pie

1. Place one of the pie crusts into a 9-inch pie dish.
2. Pour the chicken and vegetable filling into the pie crust.
3. Cover with the second pie crust, sealing the edges by pressing them together and trimming any excess dough.
4. Cut several small slits in the top crust to allow steam to escape.
5. Brush the top crust with the beaten egg to achieve a golden brown finish.

6. Bake

1. Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly.

7. Cool and Serve

1. Let the pie cool for 10 minutes before serving to allow the filling to set.

Additional Information

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6-8 servings
• Calories: Approximately 450 kcal per serving

Tips

• Veggie Variation: You can customize the vegetables according to your preference, adding or substituting with others like corn or green beans.
• Thicker Sauce: For a thicker filling, reduce the amount of broth or add an extra tablespoon of flour when making the sauce.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Enjoy this hearty and comforting Chicken Pot Pie with its golden crust and creamy filling, perfect for a cozy meal!