Monday, September 7, 2009

Chicken Pot Pie

This is a recipe that for some reason always scared me. I always thought a chicken pot pie would be really complicated and take forever to make. But, this has turned out to be one of my favorites to make! I use a few shortcuts to make it pretty quick to make. First, I use the rolled pie crusts and I also use frozen veggies. I also used canned potatoes instead of pealing and cubing fresh potatoes. This always turns out good, even when I decide to change a few things up.
-1/2 cup butter
-1/2 cup flour
-salt and pepper to taste
-2 tablespoons minced onion (I use the dried kind you find in the seasonings section so that I don't have to chop an onion each time I want to make something with onions in it)
-dash of garlic powder
-2 cups chicken broth
-2 cups cubed, cooked chicken
-2 cups frozen veggies
-equivalent of 2 medium potatoes cubed, this would be one can of potatoes if you do it that way
-2 pie crusts (I promise I know how to make non-pre-made pie crusts! It's just significantly quicker to use the pre-done ones!)

In a medium saucepan, melt butter over low-medium heat. Now, the next part is not the proper way to make a roux. If my father-in-law is reading this, he is going to shake his head in disappointment (So, Bill, please skip down to the pretty pictures below!!). Add a little bit of the flour and use a whisk to blend it together. It will get thick very quickly and if you have the heat up too high, it will become just a ball of flour-y butter. Go ahead and add about a half cup chicken broth and use the whisk to work it all together. Continue adding the flour and the broth until it has all been added. Add onion, salt, pepper, and garlic powder. Heat over medium heat, stirring with whisk continually until it is thick. It will probably take about 10 minutes or so.

Line pie pan with first pie crust. In a bowl, mix chicken, veggies, and potatoes together. Pour into pie pan.

Pour gravy mixture on top and be sure it covers everything completely.

Put other pie crust on top and pinch edges together to seal the top and bottom crusts.

If you wish to egg wash the top (totally not necessary, but fun to do!), use one egg yolk and a little salt. Whisk together then use a basting brush to wash the top crust. Cut a few slits in the top for the steam to vent.

Bake at 400 for 30 minutes.



Elle said...


I love all your recipes, it inspires me to cook more! cole is a chef, so luckily i don't have to, but the last few times I have cooked it's been one of your recipes! Thank you for sharing!

Elizabeth said...

I'm adding ingredients for this to my grocery list right now! Who doesn't love chicken pot pie?