Chicken Pot Pie
Chicken pot pie is the ultimate in fall comfort food!
If you ask my kids which of my meals they love the most, chicken pot pie would undoubtedly be at the top of the list. It’s one of those meals that everyone seems to love, and I love making them, largely because I’m a fan of any meal that I can make up ahead of time!
This is a filling, savory dish that’s perfect for any night of the week.
Chicken Pot Pie
Ingredients
- 1 recipe for a double crust pie America’s Test Kitchen is my favorite – or use store bought
- 2 1/2 cups chicken cooked and shredded
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion diced
- 3 carrots sliced
- 2 ribs celery diced
- 1 medium russet potato peeled and cut into ½” pieces
- ½ cup frozen peas
- ¼ cup all purpose flour
- 2-3 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- pinch of freshly-grated nutmeg
- salt and pepper to taste
- 1 egg beaten with 1 tablespoon water if desired
Instructions
- Preheat oven to 425 degrees. Line the bottom of a pie plate with one pie crust.
- In a large pot, melt butter and add oil. Add in onion, carrots and celery and cook until softened, about 4-5 minutes. Add in the flour and cook for additional minute. Slowly add in chicken broth (I prefer my pot pies on the thicker side, so I start with two cups…if you like a thinner pie, add in more liquid), stirring as you add. Add in potato, chicken, peas and seasonings and adjust chicken broth as needed (it will thicken up once the chicken and potatoes are added). Bring to a simmer and simmer for five minutes.
- Allow chicken mixture to cool for about 15 minutes. Add filling to the bottom crust and top with remaining crust. With remaining crust, weave a lattice pattern across the top) alternatively, top with remaining crust and vent with 4-5 holes). Brush with egg wash, if desired, and bake on top of baking sheet at 425 degrees for 30 minutes. Lower oven to 375 and bake for additional 40-45 minutes or until filling is bubbling. (Check midway through baking…of crust is getting too brown, top loosely with aluminum foil.)
Notes
** This freezes really well. Just cover the unbaked pie with a layer of plastic wrap and aluminum foil. To serve, defrost in the fridge overnight and bake as directed.
** If going with the mummy theme…to make the eyeballs, I just added red and black food coloring to a little bit of the pie dough.
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