Chicken pot pie is a traditional American food that will make even the pickiest eaters swoon. While baking enthusiasts may choose to make the pot pie crust from scratch, using frozen pie crusts -- or even puff pastry -- can help busier cooks cut down on kitchen time.
Classic Chicken Pot Pie
This classic chicken pot pie features a juicy filling stuffed with chicken and mixed vegetables like peas and carrots. It's comfort food at its finest and serves six.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup pearl onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken or vegetable broth
- 2/3 cup milk
- 3 cups cooked chicken, cut into bite-sized pieces
- 10 ounces mixed vegetables of your choice
- 1 prepared double pie crust (see recipe below)
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Melt butter in a saucepan that has been heated to a medium temperature.
- Add flour and onions to saucepan and stir constantly for two to three minutes, or until mixture begins to bubble.
- Season with salt and pepper using measurements or to taste.
- Remove saucepan from heat and slowly add broth and milk.
- Bring pot pie mixture to a boil, and stir vigorously for one minute, until sauce is smooth.
- Add chicken and mixed vegetables to saucepan and remove from heat.
- Roll one pie crust into a 13-inch square, carefully position in the bottom center of a two-quart baking dish.
- Pour chicken pot pie filling into crust-lined baking dish.
- Roll out remaining pie crust into an 11-inch square, and place over pot pie filling.
- Turn the edges of pie crust under and finish the pie edge as desired.
- Bake the pie for 35 to 40 minutes or until golden brown.
Skillet Chicken Pot Pie With Fall Vegetables
This pot pie is a great, one-dish meal that is easy enough for a weeknight dinner, yet fancy enough for guests. Serve it with a side salad and crusty rolls for an unforgettable dinner! The recipe serves six.
Ingredients
- 1/4 cup olive oil
- 1 cup purple onions, minced
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh thyme
- 1 small bunch endive, chopped
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 sweet potatoes, peeled, cut into 1/2-inch pieces
- 1 cup button mushrooms, sliced
- 1/2 rotisserie chicken, meat torn into bite-sized pieces
- 1 prepared pie crust (see recipe below)
- 1 large egg
- 1 teaspoon water
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Heat oil in an eight-inch cast iron, oven-safe pan over medium-high heat.
- Add onions to pan and stir occasionally. Cook onions until brown, about five minutes.
- Reduce heat to medium-low.
- Add garlic and thyme to pan and cook, stirring occasionally, until garlic is browned, about two minutes.
- Add endive to pan and season with salt and pepper. Cook until wilted, about three minutes.
- Sprinkle flour in pan and cook, stirring constantly, for four minutes.
- Add broth to pan, a cupful at a time, and then stir in sweet potatoes.
- Bring mixture to a boil, reduce heat, and simmer until sweet potatoes are soft and broth is thick, about six to eight minutes.
- Add mushrooms and chicken to pan, and season with salt and pepper to taste.
- Place pie crust over skillet.
- Whisk egg and one teaspoon water in a small bowl, and brush over pie crust.
- Using a sharp knife, cut vents into pie crust.
- Bake pot pie 15 to 20 minutes, or until it begins to brown.
- Reduce oven temperature to 375 degrees Fahrenheit, and bake until pastry is deep brown and crisp, about 15 to 20 additional minutes.
- Allow pot pie to cool for 10 minutes before serving.
Basic Pie Crust
A homemade pie crust makes any recipe extra special. This pie crust works well not only with chicken pot pie, but can also be used with your favorite dessert recipes. The recipe yields one double crust or two single crusts.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 3 to 4 tablespoons ice water
Directions
- Combine flour and salt in large mixing bowl.
- Thoroughly cut butter into the flour mixture until it resembles coarse crumbs.
- Add one tablespoon of water at a time to flour mixture until dough is moistened.
- Divide dough in half, shape each section into a ball, and flatten each section into a disc.
- Wrap dough in plastic wrap and refrigerate for at least one hour, or overnight.
- For a filled pie, bake crust according to pie recipe instructions.
- For a baked, unfilled pie shell, poke the crust with a fork, and bake for eight to 10 minutes at 475 degrees Fahrenheit, or until golden brown.
Pot Pie Success
Though pot pie recipes can sometimes seem intimidating, they don't necessarily have to be. Try these recipes tonight, and you'll find that they soon become a family favorite!
