Chicken Pot Pie

In our house chicken pot pie is one of the ultimate comfort foods – it makes a cold/rainy day a little warmer, a bad day a little brighter or when you’re sick it makes you feel a little better. Okay.. so it’s not actually magical but certain foods just make life better :)

After I got married I think this is one of the first dishes I ever attempted to make from scratch. It turned out surprisingly well, and I still continue to use this recipe since we love it so much! There have been times when I’m in a hurry but still want delicious comfort food, so I adapt this to come together a little quicker (great for weeknight cooking!).  To make it a little speedier I use rotisserie chicken and store bought pie crust, neither of them take away from the finished product, but make your day a little easier :) It also freezes well – when making my crust I’ll sometimes divide it into 4 so I can make it into two pies – one for now and one to freeze for later.

Chicken Pot Pie

Printable Recipe

 

Ingredients:

10 oz bag of frozen peas and carrots

2 tablespoons butter

½ cup flour

1/3 cup chopped onion

½ tsp salt

¼ tsp pepper

1 ½ cups low sodium chicken broth

2/3 cup milk

3 cups cooked chicken

 

For the pie crust:

2 ½ cups flour

1 cup cold unsalted butter (2 sticks – 16 tablespoons), cut into cubes

½ tsp salt

1 tsp sugar

4 to 6 tablespoons cold water

 

Directions:

Preheat oven to 425°. Rinse frozen peas and carrots in cold water to separate; drain.

 

In a 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken, peas and carrots; remove from heat.

 

To make the pie crust:

Stir together in a large bowl the flour, salt and sugar. Using a pastry cutter blend the butter into the flour mixture until the mixture resembles the size of peas. Add the water and mix until dough comes together.

 

Transfer the dough to a floured work surface. Divide dough in half and pat each half  into a ball and flatten into a disk. Roll each disk into a 12 inch square, about 1/8 inch thick, lightly dust the top of the dough or the rolling pin with flour as needed.

Line a 9 inch square baking dish with one pie crust. Pour chicken mixture into the pastry lined pan. Place remaining pie crust over the chicken mixture, turning edges under to flute.

 

Bake for 30-35 minutes or until golden brown.

 

Filling recipe adapted from Betty Crocker Cookbook, Bridal Edition