Chicken Pot Pie

Chicken pot pie

Chicken Pot Pie

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Chicken pot pie

DAMN…what is it about chicken pot pie that really gets me pumped? The creamy filling, the warmth of the chicken and vegetables, the crunch of the pie crust. Probably ‘all of the above’, but whatever it is, it’s a chicken pot pie recipe you won’t want to miss.

A baked pie in a pie dish

It’s gotta be my favorite comfort food of all time. I found this chicken pot pie recipe online at Taste of Home and it was so delicious I had to share it here. Enjoy every fork (or spoon) full.

Chicken breasts frying in a pan with a thermometer sticking out

Just getting the chicken ready for some awesome-sauce!


A Pyrex pie plate sitting on the counter

Seriously…this 9” Pyrex pie bowl could barely fit everything I put into this pie but it’s a trooper. If you’re in the market for a good pie bowl, you can buy this Pyrex one here. Chicken pot pie for days!

HELPFUL HINT

Want the SECRET to keeping the filling inside the pie???

Fold the edges of the top layer over the bottom layer before you ‘pinch’ it together. I found that that works very well in keeping all that goodness inside.

ENJOY!


Chicken Pot Pie

DAMN…what is it about chicken pot pie that really gets me pumped? The creamy filling, the warmth of the chicken and vegetables, the crunch of the pie crust. Probably ‘all of the above’, but whatever it is, it’s a chicken pot pie recipe you won’t want to miss.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Lunch, Main Course
Cuisine American
Servings 4

Equipment

  • Pie Plate

Ingredients
  

  • 2 cup potatoes peeled and diced
  • 1 ¾ cup carrots peeled and diced
  • 1 cup butter
  • cup onion chopped
  • 1 cup flour
  • 1 ¾ tsp salt
  • 1 tsp thyme dried
  • ¾ tsp pepper
  • 3 cup chicken broth low-sodium
  • 1 ½ cup milk low-fat
  • 4 cups chicken breasts cooked and cubed
  • 1 cup peas frozen
  • 1 cup corn frozen
  • 4 sheets pie crust refrigerated

Instructions
 

  • Put the carrots and potatoes in a large pot. Cover with water and bring to a boil. Once boiling, lower the heat, cover and cook for 8-10 minutes or until soft. Drain and set aside.
  • While the potatoes & carrots cook, in a large skillet heat the butter and add the onion. Cook until soft.
  • Add the flour and spices and stir together until mixed.
  • Add the broth and milk and bring to a boil. Stir continuously until thickened.
  • While the mixture thickens, unroll 2 pie sheets in (2) 9 inch pie plates.
  • Add the chicken, carrots, potatoes, peas, corn to the skillet. Remove from heat and mix thoroughly.
  • Once mixed, add mixture to the pies and cover the filling with the other pie sheets. Trim, seal and flute edges and cut 4 skits in the top of each pie.
  • Bake pies for about 35-40 minutes.
  • Let pies cool for about 5 minutes, slice and serve hot! Sprinkle with Parmesan cheese if desired.

Video

Notes

Enjoy!
Keyword boneless skinless chicken breasts, chicken pot pie, comfort food

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