Recipe 5 of 5: Chicken Pot Pie

Ok, I realize most everyone knows how to make this dish. It’s an American classic right? However, I always appreciate reading the different variations others enjoy.
 
Chicken Pot Pie 
Ingredients: 
 
1 pie crust (I don’t have an outstanding recipe so please share yours 🙂
1 onion
1 large potato, peeled and chopped into 1″ chunks
1 handful of fresh green beans, chopped into 1″ sections
2 carrots, sliced
3/4 cup frozen, fresh, or canned corn
OR use 1 can of mixed vegetables, drained
2 Tbsp unsalted butter
1 tsp sage, thyme, or other poultry seasoning
1/4 tsp coarse salt
1/4 tsp black cracked pepper
1 1/2 cups chicken broth (homemade or store bought)
1 cups milk
1.5 lbs cooked chicken, shredded (or use shredded rotisserie chicken)
1 egg, beaten
Directions: 
 
Prepare pie crust. (I usually bake the crust before adding in the filling and putting on the top crust. I bake it at 450 for 8 min covered in foil. Then for 5 more min without the foil.) Chop up your veggies and shred your cooked meat. Steam your vegetables to soften them if using fresh veggies.
In a large saucepan cook the onion in hot butter over medium heat until tender. Stir in flour, seasoning, salt, and pepper. Add broth and milk. Stir until thickened and bubbly. Stir in chicken and veggies. Pour into your prepared pie crust. Roll out your pastry topper.
Place pastry topper over the filling and crimp edges as it suits you. Brush pastry with some of the egg. If desired, place cutout pastry shapes on top of the pie. Bake, uncovered, at 400 degrees for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.
Making delicious, nutritious meals is a hobby of mine, but there are so many days that all I want to do is pick up a sub from the Publix deli and watch a movie. This isn’t how we eat every night 🙂
 I’m working on a menu planner that will hopefully reduce my least favorite part of cooking . . . deciding what to make. Not exactly sure why it’s so stressful for me, but I’m learning to not worry about it too much and also to invent ways to make it easier. In fact, I’m off to go work on said planner this afternoon. My hope is that I’ll get to reveal it to you sometime next week! Here’s a sneak peek:
Have a wonderful weekend!
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2 comments

  1. The pioneer woman shares an amazing pie crust. {http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/} Steven actually prefers grands biscuit {flaky} sliced in half and topped on top of chicken pot pie. My grandmother used to make it that way and it is delish! I love versions like yours too! Yours looks heavenly. My pie crusts never look that pretty. 🙂

  2. What a great idea! Thanks for sharing 😉

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