Many of my friends abhor cooking. I think one of the reasons is that home cooking makes such a big mess in the kitchen. Perhaps another reason is that they know I’ll take pity on them and invite them to eat at my house! lol Whatever the reason, it’s nice to have a few dependable one pot meals up your sleeve to cut down on the mess. Chicken pot pie is also among my favorite comfort foods. I’ve ordered it off menus and restaurants try to jazz it up. But honestly, nothing tastes better than the traditional version. Oh, and kids like it too!
If your traditional version differs from mine, I hope you’ll leave a comment with a link to your own chicken pot pie!
Precook your chicken in the veggie remnants to add flavor before you use it in your pot pie.
Thyme, dijon mustard, and black pepper are the only seasonings you need! Well, you may need salt if your stock is homemade.
Chop up your veggies. Pictured is some chicken stock I made in advance. I always warm my stock before adding it to a roux to speed up the cooking process.
Saute your vegetables in butter for 4-5 minutes then sprinkle in your flour, stir, and cook 2-3 minutes more.
Slowly add your chicken stock and bring to a boil. Cook until thickened. Then remove from heat and add the chicken, peas, thyme, pepper, dijon, and salt (if needed).
Roll out your dough and lay it over your chicken mixture. Cut small slices to vent. You may brush with an egg wash if desired.
Bake in a 250 degree oven for 30-4o minutes until crust is golden. Set, then serve.
- 1/3 cup butter
- 4 medium carrots, peeled and sliced
- 2-3 stalks celery, chopped
- 2-3 potatoes peeled and cubed
- 1-2 medium onions, chopped
- 1/3 cup all-purpose flour
- 3 or so cups chicken stock (Hint: Make your own. As you will read below, you can even do it while you chop!) (Or use boxed stock, homemade from another day, or even some white wine and water!)
- 1 tbsp. dijon mustard
- 1 tsp. dried thyme
- salt to taste – this will depend on whether you use your own chicken stock or boxed.
- 1/2 tsp. ground black pepper
- 3 cups cubed cooked chicken (Hint: I used boneless skinless breast because I was in a hurry. Use whatever you like. Even a grocery store rotisserie chicken would work!)
- 1 cup frozen peas, thawed
- Prepared pie crust, thawed (Hint: I have not yet mastered making my own pie crust, but you could use homemade, or even a sheet of puff pastry.)
- 1 egg, beaten (optional)
- Preheat oven to 350 degrees
- Precook your chicken before you cut it. I boiled mine on the stove top and added my vegetable peelings and some extra celery, carrot, onion, and peppercorns as well. This flavors the chicken before you use it and provides the stock you will need!
- When cooked through, remove from stock and let cool. Chop into bite-sized pieces and set aside.
- Chop your veggies. (Not the peas!)
- Melt butter in an oven-proof skillet.
- Add your chopped vegetables and saute for 4-5 minutes. Sprinkle flour over sauteed vegetables and stir for 2-3 minutes longer. Slowly add chicken broth and bring to a boil over low heat. Stir until thickened.
- Remove from heat and fold in remaining ingredients (except for pie crust). (Hint: If you have fresh parsley on hand or other fresh herbs, this is the time to add it.)
- Roll out one sheet of pie dough so that it fits over the contents in your skillet. Cover top of chicken mixture. Cut a few slices to vent the dough.
- (Optional) Brush the dough with the beaten egg.
- Bake at 350 until dough is golden brown. This takes about 30-40 minutes.
- Let set a few minutes before serving.
Make sure you comment below and leave a note about your favorite recipe for chicken pot pie! I look forward to trying some variations.