CHICKEN POT PIE

Chicken Pot Pie

Fooled you!  I'll bet you thought I was going to start off our official "pie month" with something sweet - but take one look at this homemade Chicken Pot Pie, and you'll know why I'm sharing it first.  And after you take one bite, you'll be in love too!

​So flaky, so savory and creamy...I've made this twice in the last week and everyone keeps asking for more!  And this really is the perfect pie for November!  Even if you LOVE tender chicken in this, it is just made for leftover Thanksgiving roast turkey as well!

Double-Crusted Chicken Pot Pie

Filled with tender potatoes, carrots and peas, and the most flavorful chicken gravy you have ever had.  It's not hard to see why it is a long-time family favorite!

​You can whip this up lickety-split too!  If you're in a hurry you can always make the pie dough the night before or use refrigerated pie dough, and a hot seasoned rotisserie chicken simply needs to be cut up - before you know it, you'll have this beauty baking in the oven. 

Homemade Chicken Pot Pie

So fresh, so moist and tender...this is chicken pot pie at its very best!  With a dinner this good, everyone is happy tonight - and fighting for the leftovers tomorrow!

​You could wait until after Thanksgiving to make this...but why?  After all, it is the month of pie!  Let's celebrate!

Chicken Pot Pie

HOMEMADE
​CHICKEN POT PIE

Chicken Pot Pie is one of our favorite comfort foods!   Flaky and buttery crust, stuffed with savory roast chicken (or even leftover turkey), tender vegies, and the silkiest, creamiest chicken gravy ever!

Homemade Chicken Pot Pie

INGREDIENTS:
2 homemade or packaged pie crusts
3 cups cubed chicken or turkey breast (roasted, rotisserie, or grilled)
1 cup peeled & cubed Yukon gold potato
1 cup sliced carrots (about 2 carrots)
1/2 cup sliced celery (about 1 stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 and 3/4 cups chicken broth
2/3 cup half-and-half
1 tablespoon Better than Chicken Bouillon (optional)
1 cup frozen peas
1 large egg (room temperature)
Garnish:  fresh thyme sprigs
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST per your favorite recipe or per package directions.  After the pie dough has chilled, on a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.  Generously sprinkle the bottom of your 9-inch deep dish glass place with flour (this will prevent the crust from sticking to the bottom of your pie place when serving).  Carefully place the dough into the prepared pie plate. Tuck it in with your fingers, making sure it is smooth.  Refrigerate while you are preparing the filling.

2. PREPARE FILLING:  In a large saucepan, combine cubed potatoes, sliced carrots and celery. Add water to cover and bring to a boil; reduce heat and simmer for 12 minutes or until the vegies are tender. Remove from heat, drain, and set aside.

3. In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally.  Cook until the onions are translucent and the butter is lightly browning.  Sprinkle with flour and stir until you have a roux.  

4. Whisk in the chicken broth, half-and-half, chicken bouillon, black pepper and.  Continue cooking and stirring until no flour lumps remain, then simmer over medium-low heat until rich and thick, about 10 minutes or slightly longer.  Taste and adjust seasonings if you prefer.

5. Remove from heat and stir in diced chicken, cooked vegies and frozen peas; set aside.

6. Preheat oven to 425°F.

7. ASSEMBLE PIE:  Gently pour the chicken mixture into the crust.  Roll out second pie crust dough just as you did the first.  Cover the pie with the second crust and trim the extra overhang off the sides with a small sharp knife.  Seal the edges by crimping with your fingers or a fork.  Slice a few small slits in the top crust for steam to escape.  In a small bowl, beat the egg with a fork.  Using a pastry brush, brush crust top and edges with beaten egg.

8. Bake for 15 minutes, and then place a pie crust shield on top to protect the edges from browning too much.  Continue baking for about 25-30 minutes, or until crust is golden brown. 

9.  Remove from oven, remove pie shield and let sit for 10 minutes before serving – this will allow your filling to thicken slightly.

10.  Garnish with a sprig of fresh thyme and serve warm. 

NOTES:  Leftovers keep well in the refrigerator in an airtight container for up to 3 days.
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YIELD:  8 servings

Originally posted November 2012; text and photos updated November 2017.
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