Nov 15 2013

Chicken Pot Pie: A Family Favorite!

I have been looking forward to Friday all week and it is finally here!

I’m going to share one of my all time favorite comfort food recipes with you today…chicken pot pie.  Your family will be asking you to make this again and again! It is so easy, but everyone will think you slaved all day over the stove to make it.

Here is what you will need:

Chicken Pot Pie Ingredients

1/2 cup chopped onion
1 stick butter
3/4 cup flour
3 (14 oz) cans chicken broth
2  to 3 cups chopped, cooked chicken
1 small potato, peeled, diced and cooked
1 carrot, peeled, diced and cooked
1 cup cooked peas
Pastry for 2 pie crusts

Cook onion in butter until translucent over medium to low heat. Blend in flour.  Add chicken broth all at once while stirring.  Increase heat to medium.  Cook and stir until thick and bubbly.  Add remaining ingredients.  Add salt and pepper to taste.  Remove from heat and set aside while preparing pastry.  Prepare pastry crust according to package (you will use 2 pie crusts to make 1 top crust).  Roll into a rectangle slightly larger than your 9″ x 13″ dish.  Cut slits in pastry to let steam escape.  Pour pot pie filling  into a 9″ x 13″ glass dish.  Carefully place pastry on top of hot filling.  Fold pastry edges under slightly and press against edge of dish.  Bake 425° for 30 minutes.

Chicken Pot Pie

Tried and True Tips:

  • I like to make things easy and buy a rotisserie chicken from Costco.
  • Use low sodium chicken broth to control your salt intake.
  • Learn from my mistake; watch the butter carefully and don’t let it burn!  If you do, don’t sweat it.  Toss out the butter and start over!
  • To cook the potato, I like to put in a glass dish adding a bit of water and cover with plastic wrap.  Cook in the microwave until fork tender.  I do the same with the peas.
  • To cook the carrot, dice and cook in a little bit of butter on the stove until fork tender.
  • I like to use Betty Crocker Pie Crust.  Look for it on sale and stock-up!  I use one complete package for the crust.
  • Prepare the crust ahead of time, form in a ball and keep in the fridge until ready.  It is easier to roll out chilled pastry.


Signature - Alisa

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