Chicken Pot Pie is the ultimate comfort food and with the cool weather here, nothing is better! My family loves it when I make this and I never have leftovers. Your friends and family will love it too!
The hearty chicken filling is creamy and loaded with colorful vegetables. And I use a frozen pie crust and shredded rotisserie chicken to keep the recipe easy as PIE!
You can make this savory dish and serve it in about 1 hour or even make this ahead and freeze the filling for future use.
For the pie crust:
- I use a Pillsbury frozen Pie Crust
For the filling:
- 1/4 cup unsalted butter
- 1/3 cup diced onion (I am NOT a fan of onion so I add about 1/4 cup of onion that I have pulverized in the blender)
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about ½ cup)
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken or turkey
- 1 cup frozen peas
Instructions:
- To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.
- Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until the sauce has thickened.
- Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.
- Preheat oven to 400°F.
- Remove the pie dough from the refrigerator. Using a rolling pin to roll out the dough into a 12-inch circle on a lightly floured surface. Transfer dough to a 9-inch pie pan.
- Fill pie with filling.
- Roll out the second disk of dough and carefully cover the pie. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush the crust and edges with beaten egg.
- Bake for 45 minutes, or until the crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon.
- Cool for 10 minutes, cut into slices and serve.
As you can see, we almost forgot to take a picture! I hope you enjoy this meal as much as my family does
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