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Article: (kind of) Homemade Chicken Pot Pie

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(kind of) Homemade Chicken Pot Pie

I'm calling this kind of homemade because I did NOT make my own crust. I bought a premade double crust pack from the grocery store and it was still amazing and cut my time down significantly. 

What I love even more about this is that measurements don't need to be exact. I made this recipe using mainly leftovers: some left over baby carrots from the kid's lunches, a few remaining celery stalks, 1/2 an onion I had left over, some left over frozen peas etc....

Ingredients: 

  • 2 pie crusts, 1 for bottom and 1 for top
  • 1 pound skinless boneless chicken (breast or thighs) cubed
  • roughly 1 cup sliced carrots, about 2 large carrots 
  • about 1/2 cup sliced celery, I used 3 stalks because that's what I had to use up
  • 5 Tbsp of butter, salted or unsalted works
  • 1/2 onion, I used yellow, white would work
  • 1 teaspoon minced garlic (I used jarred)
  • 1/3 cup of all purpose flour
  • salt to taste, I started with a teaspoon and added more
  • black pepper to taste, I started with 3/4 of a teaspoon and went up from there
  • 1 teaspoon of dried thyme leaves
  • 1 and 3/4 cups of chicken broth
  • 2/3 cup of half and half
  • 1 cup frozen peas
  • 1 large egg beaten with 1 Tablespoon of milk for egg wash 

Directions:

  1.  Preheat oven to 425°F
  2.  Your crusts are probably frozen so pull them out and put them on the counter to be chilled but not frozen so that you can roll them out and use them easily.
  3. In a large pot combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain the water and set aside.
  4. In a large skillet over medium heat, combine the butter, onions, and garlic. Stir and cook until the onions are translucent. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until smooth/no lumps, then simmer over medium-low heat until thick. I simmered mine for 12 minutes. Taste now and add more salt and pepper as needed. I added a 1/2 teaspoon more here. Remove from heat and set aside.
  5. On a floured surface, roll out one of the discs of chilled dough and place in pie dish.
  6. Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour the gravy mixture evenly overtop.
  7. Roll out pie crust dough and cover the pie with the second crust. I had a little extra on the sides and crimped it together to make a thicker crust and sealed the edges with a fork.
  8. Cut a few small slits in the top crust to allow steam to escape.
  9. Brush crust and edges with egg wash.
  10. Bake for 35–40 minutes or until the top of the crust is golden brown. After about 25 minutes of baking I covered the pie with a foil tent so it didn't burn the top while the middle cooked through.
  11. Remove from the oven and cool for about 10-15 minutes before serving. 
  12. Enjoy!

Written by Lorissa Smith

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