Growing up, chicken pot pie was one of my favorite foods. It’s warming and rich without being too much, you know? So when I started cooking for myself, it was high on the priority list. Then I realized how processed most recipes are! Meaning: nearly all of them involve “cream of” something to give it’s signature texture. This is okay in moderation, but when making it for just two people to eat all week, that’s a lot of processed food.
So I kept looking, and finally came across this recipe! I based it on a blog that’s no longer in existence, so I can’t credit it. But the joy of chicken pot pie is after you’ve got the basics down, you can personalize the vegetables and spices you like most!
This recipe is ADDICTING. For two people, it’s hard to not eat half of it in one sitting! Consider yourself warned. It’s not difficult but it does take a couple hours start to finish, so this isn’t a weeknight meal. The positive of that is that it makes enough for three pies, so the extra labor pays off!
Melt the butter and add the onions. Let them cook on low for about 10 minutes.
Meanwhile, blanche your carrots and potatoes. Set aside.
Add flour to the onions and stir constantly for two minutes.
Add chicken broth and simmer, stirring gently until thickened, about two minutes.
Add the cream, veggies, spices, and shredded chicken.
Mix everything well!
Pour into a crust in a pie pan, then cover with another crust.
Brush with egg & water beaten together, then bake and serve!
While designed for pie form, you can also do it with biscuits instead! Sometimes I throw the chicken mixture in an ovenproof dish and bake for 30 minutes. Either cook the biscuits separately or put on top of the chicken when the timer has about 15 minutes left.
Chicken Pot Pie
- 12 tbsp unsalted butter (1 1/2 sticks)
- 2 small onions, diced
- 3/4 cup flour
- 6 cups chicken broth
- 1/2 cup cream
- 2-2 1/2 tbsp salt
- 1/2 tsp black pepper
- 6 cups shredded chicken, or 1 rotisserie chicken
- 6 carrots, diced
- 2 medium potatoes, cubed
- 10-12 oz frozen peas
- 10-12 oz frozen corn
- 2 tbsp dried parsley
- double pie crusts (1-3, depending on how many you plan to serve immediately)
- 1 egg
- Boil a large pot of water and blanch the carrots and potatoes for 2 minutes each. Set aside, and let drain. Preheat the oven to 350°F.
- Melt the butter in a large pot. Add onions and saute medium-low heat for 10-12 minutes, until onions are soft and translucent. Add flour to butter, stirring constantly for 2 minutes. Add the chicken broth and simmer for 2 more minutes, still stirring. Mixture should thicken.
- Add 2 tsp salt, pepper and cream. Then add shredded chicken, parsley, and vegetables. Stir well. Taste to check the salt – you may want more, depending on the type of chicken broth you use. Remove the pot from heat.
- Grease a 9 inch pie dish and line with a crust. Fill with 1/3 the chicken mixture and cover, crimping the edge. Beat the egg and add 1 tbsp water, then brush the mixture on top of the crust. Poke a few holes, then top with another sprinkle of salt & pepper.
- Bake for 60-65 minutes, until crust is golden brown. Let cool for a few minutes before cutting.
- If you aren’t eating all three pies at once, freeze the chicken mixture after step 3. Put one third in each gallon freezer bag, then lay flat in your freezer for later. When ready, thaw the chicken mixture fully before putting inside a pie crust or straight into casserole dish (for eating plain or with biscuits). For pies, cook for the same amount of time, but check for the chicken to be bubbling when you remove from oven. For just the mixture, cook at 350°F for roughly 30 minutes, until bubbling and just starting to brown on the edges.
Perfect for a weekend dish for friends, with the bonus that you’ve got two more pies in the freezer for later!
What are your favorite comfort food dinners?
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