Chicken pot pie was a staple in my family growing up. My grandmothers and mother made it often. Sometimes my mom would make it so often Zia and I would cry out, “Not chicken pot pie again, mom!” Honestly, looking back, what was wrong with us? This comfort food is delicious and I found myself craving it lately. It is such an easy dish (especially if you take a few short cuts which I will recommend) and you’ll be a hero in the fam when you make it. Well, a hero if you are surrounded by veggie lovers. Otherwise, a big meanie who want your niece and nephew to starve because, duh, Aunt Lee Lee, “we hate vegetables!” Be mindful of your audience.
I cut the prep time of this dish by getting an already cooked rotisserie chicken and premade pie crusts (although it’s important to get good ones, I suggest Pillsbury). This recipe will make two pies. If you only want one pie, cut the recipe in half. Also, a lot of recipes use heavy cream or milk, I use a can of cream of chicken or cream of celery soup as I think it gives it more flavor and ensures the filling isn’t runny. Either is fine but this recipe will include the soup.
Ingredients:
- 2lb rotisserie chicken
- 1 & 1/2 cup peas
- 1 & 1/2 cup corn
- 2 cups diced potatoes
- 2 cups carrots, cut in cubes
- 2 cups diced celery
- 1 large yellow onion
- 1 can cream of chicken soup (or celery)
- 4 cloves fresh garlic minced
- 3 tablespoons unsalted butter
- 2 packages of Pillsbury pie crust (each package should have 2 for a total of 4)
- 1 cup flour
- 3 & 1/2 cups chicken broth
- Salt & pepper to taste (watch how much salt you add as the cream of chicken soup will add a lot of salt content)
Directions:
- Remove the chicken from the bones, place to the side
- Boil the carrots and potatoes 7-8 minutes in a small saucepan (covered)
- In a skillet, melt 2 tablespoons butter, add the chopped onion, garlic & celery, saute until the onion and celery has softened
- In a large pan (I use my dutch oven), transfer the onions and celery, add the remaining tablespoon of butter, melt.
- Add the flour, cream of chicken soup, a little salt & pepper, blend well
- Start adding the chicken broth gradually, bring to a boil, stirring frequently until it starts to thicken
- Add the chicken, peas, corn, carrots and potatoes
- Stir all ingredients together over medium heat about 5 minutes; remove from heat and cover
- Take your pie crusts (which should be room temperature (remove from fridge about 15 minutes before you’re ready to unroll) and roll out the crust in two 9in deep dish pie plates (I use porcelain but glass is fine too); trim even with rims
- Add the filling to both pies (make sure the filling isn’t still hot as it can make the bottom crust soggy)
- Cover the filling with the remaining crusts. Trim, seal and flute the edges
- Cut slits in the tops
- Bake at 375 uncovered for 45 mins to an hour (until crust is lightly browned)
- Remove the pies from oven and let stand for at least 15 minutes
- Serve & enjoy!