Good Old Fashioned Chicken Pot Pie

Good Old Fashioned Chicken Pot Pie

There’s no better way to brave the cold Buffalo weather than with a little comfort food. I mean we’re talking negative temps people!! And don’t even get me started on that windchill. I’d love to stay tucked in bed under my flannel sheets and hibernate until the temperature is at least higher than my age……but unfortunately there’s this thing called “adulting.” Ugh! One of my all time favorite comfort foods in the wintertime is chicken pot pie! It’s so warm and inviting and smells DE-LISH while it’s baking in the oven. The best part of this recipe is that it makes TWO!!! One for now and one for the freezer for that next cold winter night where you want a home cooked meal but you don’t feel like cooking….or freezing your face off just to drive to the grocery store! We’ll be doing that tonight at my house.

Here’s all you’ll need: potatoes, carrots, butter, onion, flour, salt, dried thyme, pepper, chicken broth, milk, chicken, frozen peas, frozen corn, and two double pie pastry crust (four in total if you plan on making both pies). May I suggest our Pie Crust Just Like Grandma Used To Make recipe! You’re going to want to make this ahead of time so you have it all ready to go!

There’s a few steps to this chicken pot pie, but don’t worry I’ll walk ya through it! And don’t forget, we’re actually going to get 2 meals out of this fabulous recipe. Don’t be shy! You can do this!! Cube the chicken. In a large skillet coated with cooking spray, cook chicken until no longer pink. Drain and set aside.

Peel and dice the potatoes, slice the carrots and place in a Dutch oven. Cover with water and then bring to a boil. Reduce the heat and cook uncovered for 8-10 minutes or until the veggies are tender. Drain and set aside. I told you it would be simple! Boiling water….nothing to it!

Melt the butter in a large skillet over medium heat. Add the onions and cook until tender. Easy peasy!

Add the flour, salt, pepper, and thyme, and mix until well blended. The mixture will resemble a thick paste. The thyme gives this such a nice, country home cooking type of flavor! I love it!!

Gradually stir in the chicken broth and milk. I like to add a cup of chicken broth and a half of cup of milk and then stir for 30 seconds to a minute. As soon as the mixture starts to thicken, I add another cup of broth and half a cup of milk. And then repeat one more time. Bring to a boil, and stir constantly for 2 minutes or until the mixture is nice and thick. This is the glue that will hold everything together!

Lower the heat and mix in the chicken, potatoes, carrots, frozen peas, and frozen corn. Stir to evenly coat. OMG!! There is so much goodness wrapped up into every bite of this delicious pie!!

Roll out your pie pastries and fit into the bottom of two 9 inch pie pans. It’s ok to cheat a little and use a store bought pie crust. I won’t tell! I’ve done this for years and it’s great either way. I must admit though, homemade is a little more fun, and definitely cheaper too!

Add half of the chicken mixture to each pie and smooth so it’s nice and even. Unroll the remaining pie pastry and place over the filling. Seal and flute the edges to form a nice crust. Cut some small slits in the top of the pie crust.

Bake uncovered in a 425 degree preheated oven for 35-40 minutes or until the crust is golden brown. I always, always, always place a cookie sheet on the oven rack below to allow for drippage. It can happen and I don’t want to ruin that delicious pie backing in the oven smell (or clean my oven when I don’t have to). Remove from the oven and allow the pie to cool for 15-20 minutes before slicing. This will help to firm up the inside and make your pie slices ALOT less sloppy. The waiting is terrible, but trust me, you’ll be happy you did!

And don’t forget about the freezing instructions! Cover the unbaked pie and freeze. To use, remove from the freezer and thaw on the countertop for 30 minutes before baking. Cover loosely with foil and bake in a 425 degrees preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees, remove the foil and bake for an additional 70-80 minutes or until the edges begin to brown. I actually LOVE making the frozen pie because the extra oven time keeps the house nice and toasty! And did I mention the leftovers are awesome on the reheat?!?

Good Old Fashioned Chicken Pot Pie

January 8, 2018
: 16 servings
: Medium

By:

Ingredients
  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 double pie pastries (4 pie crusts in total)
Directions
  • Step 1 Cook cubed chicken in a large skillet coated with cooking spray until no longer pink. Drain and set aside.
  • Step 2 Peel and dice the potatoes, slice the carrots and place in a Dutch oven. Cover with water and then bring to a boil. Reduce the heat and cook uncovered for 8-10 minutes or until the veggies are tender. Drain and set aside.
  • Step 3 Melt the butter in a large skillet over medium heat. Add the onions and cook until tender.
  • Step 4 Add the four, salt, pepper, and thyme, and mix until well blended. The mixture will resemble a thick paste.
  • Step 5 Gradually stir in the chicken broth and milk. Bring to a boil, and stir constantly for 2 minutes or until the mixture is nice and thick.
  • Step 6 Lower the heat and mix in the chicken, potatoes, carrots, frozen peas, and frozen corn. Stir to evenly coat.
  • Step 7 Roll out your pie pastries and fit into the bottom of two 9 inch pie pans. Add half of the chicken mixture to each pie. Unroll the remaining pie pastry and place over the filling. Seal and flute the edges to form a crust. Cut some small slits in the top of the pie crust.
  • Step 8 Bake uncovered in a 425 degree preheated oven for 35-40 minutes or until the crust is golden brown. Remove from the oven and allow the pie to cool for 15-20 minutes before slicing.
  • Step 9 TO FREEZE: Cover the unbaked pie and freeze. To use, remove from the freezer and thaw on the countertop for 30 minutes before baking. Cover loosely with foil and bake in a 425 degrees preheated oven for 30 minutes. Reduce the oven temperature to 350 degrees, remove the foil and bake for an additional 70-80 minutes or until the edges begin to brown.

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