In the fall months, my family loves heavy, savory meals. Beef pot roast, chicken noodle soup and lasagna are some of our favorites. And now we have a new favorite – and I am so excited to share it – Chicken Pot Pie.
I’ve always loved chicken pot pie – with the flaky crust, the chicken and vegetables covered in a delicious sauce – it’s fantastic. But The Goose took a little convincing – mostly because he thought we were having actual pie for dinner. But, once he took his first bite he was hooked. And you will be, too.
Chicken Pot Pie
2 pie crusts, either homemade or store bought
2 – 3 cups cooked, shredded chicken
1/2 cup frozen peas
1/2 cup diced carrots
1 cup russet potato, cut into 1/2 inch cubes (I’ve found that russet potatoes tend to hold their shape better without getting mushy, but really any type of potato is fine)
4 tablespoons butter
1/3 cup onion, diced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chicken soup base (this is optional, but I find it adds a bit more flavor to the pie filling)
1/2 cup milk or heavy cream
2 cups chicken broth
Pre-heat oven to 425 degrees.
Begin by preparing the bottom crust for a two crust pie.
Next, bring the potato and carrots to a boil in a small pot of water. Once boiling, let them cook for about 4 minutes. They don’t need to be cooked all the way through, but they need to lose their crunchiness). Drain the vegetables and set them aside.
In a 2-quart sauce pan, melt the butter over medium heat. Add the onion and cook for 2-3 minutes, until softened.
Add the flour, salt and pepper. Stir until well blended.
Slowly stir in the chicken broth and the milk, continue cooking and stirring until the mixture is smooth and bubbly.
Stir in the chicken, peas, carrots and potatoes and then remove from heat.
Spoon the chicken mixture into the prepared pie crust. Top with second crust and seal the edges. Cut several slits into the top of the crust to allow the steam to escape.
Bake the chicken pot pie for 20 minutes. Use foil to cover the edges of the pie to keep the crust from getting too brown, and bake for another 15 – 20 minutes.