Chicken Pot Pie {recipe}

9.10.2013


It's the beginning of September (already?) and every year around this time I get that itch.. for comfort food, pumpkin everything... and cooler weather.  Unfortunately, there's nothing I can do about the cooler weather part... it was 100 degrees here yesterday... but every day I wish for it to come!  Arkansas in the fall?  Yes, please.. I'd take that all year round.  It's gorgeous.

100 degrees or not, I opted to make a classic chicken pot pie.  I'll shut the blinds and turn up the AC to pretend is chilly outside, if I have to.  This, to me, is one of the ultimate comfort foods.  A flaky crust filled with a blend of veggies and potatoes and mixed in with a creamy sauce.  It's definitely a hearty meal... a Sunday-afternoon-type-meal, if you know what I mean.

This particular recipe makes 2 pies... which is wonderful, because it does take a little bit of time to create.  So I can make 2 pies, and stick one in the freezer for another delicious meal at a later date - but without all the 'work'.  ;)


Chicken Pot Pie
recipe from Taste of Home

  • 2 cups diced, peeled potatoes
  • 1 3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup white whole wheat flour (or all-purpose)
  • 1 3/4 tsp. salt
  • 1 tsp. dried thyme
  • 3/4 tsp. pepper
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups cubed, cooked chicken
  • 1 cup frozen peas (or green beans)
  • 1 cup frozen corn
  • 2 pkg. refrigerated pie pastry

1.  Preheat oven to 425 F.  Put potatoes and carrots in a saucepan and cover with water.  Bring to a boil, then reduce heat and cook 8-10 minutes until they are crisp-tender.  Drain.

2.  In a large skillet, heat butter over medium heat until melted.  Add onion and cook until tender.  Stir in flour and seasoning until blended, then gradually stir in broth and milk.  Bring to a boil, stirring constantly, for about 2 minutes or until thickened.  Stir in the chicken, peas, corn, and potatoes/carrots.  Remove from heat.

3.  Unroll a pastry sheet into eat of the two 9-in pie plates.  Add the filling mixture.  Unroll remaining pasty and place over the filling.  Seal and flute edges, cut slits in top.. brush the tops with an egg wash (1 egg and a little milk or water).. it helps to give it that pretty golden look.  ;)

4.  Bake 35-40 minutes or until lightly browned  Let stand 10-15 minutes before cutting.

*Freezing Tips*  If you are only going to bake one pie, you can cover the other and freeze it (unbaked).  To use, remove from the freezer 30 minutes before baking (don't thaw it).  Preheat oven to 425 F.  Place pie plate on a baking sheet and cover the edges loosely with foil.  Bake 30 minutes then reduce oven to 350 F.  Bake for 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165 F.

PRINTABLE RECIPE




21 comments:

  1. Yum! So trying this recipe sometime soon

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  2. This looks delicious! Thanks for sharing the freezer tip. I am always on the look out for plan ahead meals. I'll definitely be trying this one.

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  3. Thanks! I think we love it all here!

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  4. this is my idea of the perfect comfort food! thanks so much for linking to wake up to wednesdays

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  5. Looks really good! Going to make this soon.

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    Jennifer @ The Jenny Evolution
    www.thejennyevolution.com

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  7. This looks amazing! I make chicken pot pie a lot, but I always guess at what to put inside. I'm definitely trying this recipe out next time. Thanks so much for sharing at Mom's Library! Pinned!

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  8. I'm made this tonight, great recipe! Thanks!

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  9. I made this tonight, great recipe! Thanks!

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  10. Great recipe! Have made it twice now. Didn't change a thing! Thanks!

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  11. Could I make these the night before and then refrigerate them to cook and serve the next day?

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    Replies
    1. Did you every try this. Was wondering how it would work.

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    2. I am wondering the same thing. Did it turn out? I'm worried about the bottom crust getting soggy. Thanks!

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    3. Did you try this? How was it? I'd like to do the same thing.

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  12. I really love homemade chicken pot pie because I had a few in the past year, so can't wait to try it on my own. YAY!!!!!!!!!

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  13. Love this recipe and reading your blog, it's great!

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  14. So do you put one of the pie crust in the bottom uncooked and then the other pie crust over the mixture?

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  15. Thanks so much Haley. I can't wait to make this tonight!

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  16. I have made this twice so far, it AMAZING!!!! My hubby loves it too!! If i freezed only the filling portion of it would i thaw that first before rebaking?!

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    Replies
    1. So glad you enjoy it!! Yes, I personally would thaw it first :)

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