A little while ago, I decided to enter one of my recipes into an online contest. I chose one of my go-to comfort food dinners – chicken pot pie. I did not win, but this is definitely a winning meal in my household.
Chicken pot pie brings back tons of memories for me. When I was younger, my mother and grandmother would take me to Marie Callendar’s, and we would all order the chicken pot pie. For some reason, the restaurant went out of business in my town and we had to do without the delicious and savory pie. (I know they have a frozen version, but it really isn’t the same… no offense, Marie Callendar’s.)
Fast forward to present day, and I believe I have perfected my recipe. I am not really sure why this food is so comforting to me – maybe it is the tender chicken, or the vegetables, or even the creamy gravy – but it is certainly a meal I love to make any time of the year.
Chicken pot pie is easily prepared ahead of time, placed in the fridge, and then baked to perfection later. It is also very easy to make from scratch with ingredients you probably already have in your pantry, freezer, and fridge.
Chicken Pot Pie
Ingredients
- 2 refrigerated pie crusts, at room temperature
- 2 tbsp butter
- ½ medium yellow onion, grated
- ¼ cup flour
- 1½ cups low-sodium chicken stock
- 2 cups chicken, cooked and diced or shredded
- 1½ cups frozen vegetables (I use peas, carrots, and corn)
- 1 medium potato, cooked and diced
- ¼ tsp seasoned salt
- ⅛ tsp pepper
- ¼ tsp dried parsley
- ⅛ tsp garlic salt
- ½ tsp herbes de provence or bouquet garni
- 1 tbsp milk
- 1 pinch salt and pepper (optional)
Instructions
- Preheat the oven to 450°.
- Spray a pie pan with non-stick cooking spray. Place one
of the pie crusts in the pie pan, firmly pressing in into the pan – there
should be about ¼ to ½ inch of pie crust hanging over the sides of the pan. Set
the pan aside. - In a non-stick 3-quart pan, add the butter and the grated onions. Cook over medium heat until the onions are lightly caramelized (about 10 minutes). Stir occasionally.
- Add the chicken stock and whisk continually to avoid lumps. Turn the heat to medium-low and stir frequently as it thickens (about 3 minutes).
- Add the chicken, frozen vegetables, potatoes, and spices (seasoned salt, pepper, dried parsley, garlic salt, and herbes de provence). Cook for an additional 5 minutes, stirring occasionally.
- Pour the mixture into the prepared pie pan. Place the second pie crust over the top of the filled pan. Meet the ends of the top pie crust and bottom pie crust together, fold them under, and then crimp them carefully.
- Pour the milk over on the top pie crust, and spread it out as much as possible. Sprinkle the crust with a pinck of salt and pepper, if desired. Cut three or four one-inch slices through the top crust to vent during cooking.
- Place the pot pie in the oven and bake for 30 minutes, or until the crust is a deep golden brown.
- Let the pot pie cool for about 10 minutes on the counter before slicing into 8 slices.
Notes
- Rotisserie chicken is perfect in this recipe.
- You can spread butter on top of the pie crust instead of milk, if preferred.
- I do not recommend using herbes de provence with lavender in it – use bouquet garni instead if your blend uses lavender.
