Momfessionals: Chicken Pot Pie

I shared this chicken pot pie recipe over five years ago and as the weather cools off I wanted to reshare it because it's SO DANG GOOD!!! The "gravy" mixture is insanely good

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 Thursday, friends!