Wednesday, January 24, 2018

Chicken Pot Pie

I shared this chicken pot pie recipe about four years ago, but as one of my very favorite recipes EVER I felt like it was a total injustice for it to be buried at the end of a a random post without detailed photos and clear directions so here we go!




What You'll Need
- 2 cups diced potatoes (about 2 russet potatoes)
- 1 3/4 cups diced carrots
- 2 sticks margarine or butter
- 2/3 cup diced onion
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup flour
- 1 1/2 cups milk
- 3 cups chicken broth
- 4 cups cooked, chopped chicken
- salt, pepper
- 4 deep dish pie crusts


What You'll Do
Step 1 - Peel and dice your potatoes and chop the carrots.  I use baby carrots because I have them in the fridge all the time - you could use any carrots you prefer.  I used two russet potatoes and got a little more than 2 cups.  Cook the potatoes and carrots until they are JUST fork tender.  I cook them in separate pots because when I cook them together the potatoes are often done and the carrots are still too crunchy.




Step 2 - While the potatoes and carrots are cooking get your chicken ready.  I ALWAYS use rotisserie chicken because it's simple and delicious.  Yes.. you could boil or bake chicken breasts and chop them up but that would be a crying shame :)   You need at least 4 cups of chicken, the chicken I used made about 6 cups - bonus!


Step 3 - Melt two sticks of butter or margarine in a large pot or dutch oven.  Once it's melted, add in the chopped onion and let it cook until they're clear and soft.



Step 4 - Add in the milk, flour and chicken broth and don't freak out because it will kind of look like a disaster.  Just keep whisking on low and eventually it will turn all creamy and bubbly and amazing.  Once it starts to bubble and thicken toss in some salt and pepper to taste.







Step 5 - Stir in the chopped chicken, peas, corn, potatoes and carrots and stir until everything is coated and thoroughly mixed.  Then just TRY to not eat it by the spoonful as is. (Truth is - Dave and I were saying that this would be AWESOME served straight over biscuits.  We're going to try that next time because how amazing does that sound?!?!)




Step 6 - Split the filling between two of the crusts, top with the other two crusts, seal them shut by pressing the edges together, cut a few slits in the top and then rub a little milk on top (trust me!!!)  Bake at 350 for 30 - 35 minutes until the crust is golden brown (and at the end of the 35 min if your crust still isn't golden you can always turn the broiler on for a few minutes and watch is super closely)





If you want to freeze one you totally can!  Simply let the filling cool (don't bake it!), wrap it in foil and put it in a freezer bag.  The day you want to bake it take it out of the freezer (don't thaw it!), cover the edges loosely with foil and bake it at 425 degrees for 30 minutes, reduce the heat and then continue to bake it at 350 degrees for 70-80 minutes or until it's golden brown.  

I love having frozen pot pies on hand for days when I need dinner already done (I just need to be prepared to have 2 hours to bake it)  or for times when I'm bringing a meal to a friend.  As a working mom sometimes it can be HARD to bring a meal to a friend who had a baby or is sick when you don't get home  until after 5:00 on most days so I've brought a frozen pot pie (with a salad and dessert) over the night before my designated day to bring a meal with the baking directions and then they can bake it when it's convenient for them OR keep it in the freezer if they've been inundated with food for the week and save it for a later date when they might not have a fridge full of leftovers.


I took these pictures the day after I baked it and it was cold out of the fridge so it's not as "creamy" looking as it is when it's warm but HOLY YUM!!!



If you love a good pot pie this is a must try recipe - I promise you won't be disappointed!


I'd love to know what you think if you've tried this one out before and as always don't forget you can check out all my recipes by clicking at the tab at the top of the page :)

Happy Wednesday, friends!


What You'll Need
- 2 cups diced potatoes (about 2 russet potatoes)
- 1 3/4 cups diced carrots
- 2 sticks margarine or butter
- 2/3 cup diced onion
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup flour
- 1 1/2 cups milk
- 3 cups chicken broth
- 4 cups cooked, chopped chicken
- salt, pepper
- 4 deep dish pie crusts

What You'll Do
Step 1 - Peel and dice your potatoes and chop the carrots.  I use baby carrots because I have them in the fridge all the time - you could use any carrots you prefer.  I used two russet potatoes and got a little more than 2 cups.  Cook the potatoes and carrots until they are JUST fork tender.  I cook them in separate pots because when I cook them together the potatoes are often done and the carrots are still too crunchy.

Step 2 - While the potatoes and carrots are cooking get your chicken ready.  I ALWAYS use rotisserie chicken because it's simple and delicious.  Yes.. you could boil or bake chicken breasts and chop them up but that would be a crying shame :)   You need at least 4 cups of chicken, the chicken I used made about 6 cups - bonus!

Step 3 - Melt two sticks of butter or margarine in a large pot or dutch oven.  Once it's melted, add in the chopped onion and let it cook until they're clear and soft.

Step 4 - Add in the milk, flour and chicken broth and don't freak out because it will kind of look like a disaster.  Just keep whisking on low and eventually it will turn all creamy and bubbly and amazing.  Once it starts to bubble and thicken toss in some salt and pepper to taste.

Step 5 - Stir in the chopped chicken, peas, corn, potatoes and carrots and stir until everything is coated and thoroughly mixed.  Then just TRY to not eat it by the spoonful as is. 

Step 6 - Split the filling between two of the crusts, top with the other two crusts, seal them shut by pressing the edges together, cut a few slits in the top and then rub a little milk on top (trust me!!!)  Bake at 350 for 30 - 35 minutes until the crust is golden brown (and at the end of the 35 min if your crust still isn't golden you can always turn the broiler on for a few minutes and watch is super closely)

If you want to freeze one you totally can!  Simply let the filling cool (don't bake it!), wrap it in foil and put it in a freezer bag.  The day you want to bake it take it out of the freezer (don't thaw it!), cover the edges loosely with foil and bake it at 425 degrees for 30 minutes, reduce the heat and then continue to bake it at 350 degrees for 70-80 minutes or until it's golden brown.  

24 comments :

  1. I will be making this ASAP! Thanks!!!

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  2. I found this on your recipe page a few weeks ago! I cooked one immediately and froze the other for the following week. They both tasted great! Thanks for the new go to pot pie recipe!

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  3. This post made me laugh only because you posted a very similar recipe nested into a Thanksgiving post a few years ago and I made the chicken pot pie last night. It was an absolute hit and will definitely be added into the rotation!!

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  4. Yum! I've been looking for a good chicken pot pie recipe and this one looks so tasty!

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  5. I love your step by step photos!!! Your recipes are ALWAYS so yummy!!!
    Thanks for being one of my FAVORITE blogs to follow!!! :-)

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  6. I was just searching Pinterest for a chicken pot pie recipe and bam, I get on here this morning and you delivered! Thank you, I can’t wait to try it. :-)

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  7. Ok, I rarely comment on the blog more so on your IG stories, but I have to say...I've been making your recipe literally since you first posted it. It's my go-to pot pie recipe and everyone who's had it in our home has loved it!! I make 2 little changes. We don't like peas, so I sub green beans. AND, one time I didn't have the pie crusts like I thought I did but I did have crescent rolls. It takes a can for the bottom crust and one can for the top crust. I bake it at the same time and temp you note and it turns out perfect! We've used the crescent rolls as our crust ever since! It's always a toss up which Momfessionals recipe is our favorite this one or your Taco Pie!! Keep sharing what you're cooking!

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    1. Please share, at least, a week of meals and lunches (and your weekend meals).
      I love this!! It's so nice to see someone, who is obviously a very busy mom, post what they've quickly made from scratch!

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  8. Yum! I love pot pie. I haven't made it in a while. Might need to add it to the meal plan next week! xoxo ERIN

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  9. I've made your recipe before! It's great. I've actually made several of your recipes and haven't been disappointed yet. Keep 'em coming!

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  10. I've made this recipe many times and I LOVE IT! It tastes delicious every time, and it makes me feel like a home-cooking rockstar ;)

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  11. These would also work in smaller bowls or ramekins! That is how I make mine so they are individual pot pies. Its just my husband and I (empty nesters) so I will make a batch of these up and put in freezer. We love them! (PS...I don't do a bottom crust....just a top crust and I use Pillsbury ready made but I like the crescent roll idea now!)

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    Replies
    1. Love this idea! We are empty nesters too. I'll try it with the crescent roll topping.

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  12. oh, how I love your recipes! Oh, how I wish you had a print button!!

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  13. LOVE chicken pot pie!! Thanks for sharing!!

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  14. I made this for my father-in-law's birthday and it was a big hit! I'm taking it to a family from church next week as well (and will be keeping one for home!). Yum-o! :)

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  15. Hi, I just made this recipe on Sunday night from your archives. It was so good! I actually just cut the recipe in half, but I do think I will use the full recipe next time because our leftovers were gone by monday night, and it was just my daughter and I eating. Haha! It made it thru sunday dinner, monday lunch, and monday dinner, then gone. Yum!

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  16. Thank you! This is exactly what my family needs on a busy cold night! Keep posting.

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  17. Long time reader but I’m terrible about commenting. Anyway, had to comment to tell you that of allllll the chicken pot pie recipes I’ve tried (which is ALOT because it’s a family fave) this one is the WINNER WINNER CHICKEN POT PIE DINNER. I added some savory seasonings such as sage, rosemary, thyme, etc that made an already incredible recipe even that much better. AND I served it over biscuits like you mentioned instead of in a pie crust and it was AWESOME!! I think I like it even better that way than in pie form! But let’s be honest I ate a fair amount pan to spoon to mouth as I was cooking it �� it’s just so fantastic. Thank you for sharing!

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  18. Making this for my husband birthday dinner tonight! Chicken pot pie is his favorite. :-) On an unrelated note, I adore your salt and pepper crock. Where in the world did you find it? I've looked forever for one that holds both together.

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  19. This is almost the exact recipe I use as well! Growing up, my mom always served it over Bisquick biscuits (the kind that you make right on the back of the package of Bisquick.) She put butter over the top when she pulled them out of the oven, and then we dumped the chicken pot pie filling on top. Delicious! These days I go back and forth between the biscuits and a casserole. Love it!

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  20. I have made some of your recipes and they are always so good! Thanks for sharing. Quick question- if I want to make this maybe the day before (on a Sunday) for Monday dinner so I just would put it in the fridge, how long would you cook this for? I work so I was going to make one and freeze the other for another day.

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