Whenever September hits, I start thinking ahead about the holidays and all the festivities that come along with it. I start dreaming about the cold winter air, which doesn’t hit California until November, but usually lasts us until the following Spring. Then I start craving hot soups and belly warming foods like Chicken Pot Pie! It makes the kitchen smell sooo good too.
With the help of store bought pie crusts and rotisserie chicken, this time-consuming recipe can be turned into an easy one for cooks short on time, like moi! You can add your own spices to the filling to make it your own, but this is a great base recipe. I’ve been known to add curry powder to mine for some Curried Pot Pie. Yum.
Ingredients:
1 rotisserie chicken, stripped from bones
1 cup frozen carrots
1 cup frozen peas
1 cup frozen white corn
1/2 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seed
1/2 cup chicken broth
1 1/2 cup milk
2 (9 inch) unbaked pie crusts (I love the ones from Trader Joe’s)
Egg Wash* (optional)
Directions:
- Preheat oven to 425 degrees F.
- Bring a pot of water to a boil, then blanch the corn, peas, and carrots. Drain. (Shortcut: Microwave the corn, peas, and carrots with a TBSP of water for 1 minute)
- Combine chicken and vegetables in a large bowl and set aside.
- In another saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- Combine sauce with chicken and vegetable mixture. Pour mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Brush on egg wash*, if desired.
- Make several small slits on the top to allow steam to escape.
- Bake in oven for 30-35 minutes. Cool for 10 min before serving.
*Note: to get a beautiful golden crust, brush a thin layer of egg wash right before baking. There are a few variations to making an egg wash, but I chose to whisk together 1 whole egg and 1 tablespoon milk.
Adapted from: Chicken Pot Pie IX from AllRecipes.
apple seed / 4 posts
LOVE chicken pot pie. One of my mom’s standard dishes. NEver thought of adding curry powder! Will definitely be buying the ingredients for this and making it this weekend. You’ve made my husband a happy guy.
wonderful pea / 17279 posts
I had a dream about chicken pot pie just the other day. So excited to try this recipe.
grapefruit / 4923 posts
this is awesome–so easy! genius to use rotisserie chicken and store-bought crust.
GOLD / wonderful pomegranate / 28905 posts
mmm yum…must try! Last time I use individual ramekins and phyllo dough for mini/individual chicken pot pies!
clementine / 811 posts
I was totally craving chicken pot pie this weekend. Had to settle for frozen and didn’t quite do it…. this might be on for this weekend though!
hostess / wonderful watermelon / 39513 posts
yum! gonna try it!
apricot / 364 posts
I use this same recipe except am even lazier and do not use a bottom crust just spray the pan, dump in filling and put a sheet of frozen puff pastry on top. Love it.
honeydew / 7444 posts
Yum!! May try this sometime soon.
blogger / persimmon / 1220 posts
Totally going to try this! (Where do they sell the pie crusts at TJs?)
GOLD / wonderful apricot / 22646 posts
yummmmmm totally going to try this!
blogger / eggplant / 11551 posts
@Mrs. Lemon-Lime: Gotta follow through on that dream!
@locavore_mama: What a great idea with the phyllo dough! What temp for the oven and how long did you bake them for?
@HazelEyes: I don’t think I can ever go back to storebought chicken potpie again.
@hilary: Why didn’t I think of that!? Great great idea!!
@Mrs Checkers: They sell it in the frozen foods section near the ice cream and frozen desserts. The TJ’s crust is the type that you have to roll out and form yourself (so you’ll need your own 9 inch pie pan). Not as easy as the already molded ones from grocery stores, but it tastes a lot closer to homemade. Homemade pie crust is the.bomb.dot.com.
GOLD / wonderful pomegranate / 28905 posts
@Mrs. High Heels: this is the recipe I used!
http://thelemonbowl.com/2013/01/lighter-chicken-pot-pie-with-phyllo-dough-dairy-free.html
nectarine / 2217 posts
@hilary: i do the same! saves on half the calories, too. and mmmm puffed pastry……
honeydew / 7488 posts
Yum, this sounds awesome. I am tempted to buy some baby pie tins and assemble and freeze these for those crazy days where I have to reach into the freezer. I grew up eating those “Aussie pies” from the supermarket, yum…
cantaloupe / 6751 posts
I’ve actually been craving chicken pot pie! I think I’ll try it out this week
blogger / eggplant / 11551 posts
@locavore_mama: that looks SO GOOD – i want to sink my teeth into some phyllo dough now!