Chicken Pot Pie

This chicken pot pie is one of my most popular family recipes…

and it’s about to make you popular with those you love.

Chicken Pot Pie

Serves about 6 people.

Preheat oven to 375°F.

• 1 recipe for Basic Pie Crust
• 1 medium russet or Yukon gold potato, peeled & diced
• 1 1/2 -2 pounds chicken legs, thighs, and/or breasts
• 10 tablespoons unsalted butter or olive oil
• 1 medium yellow onion, diced (optional)
• 1/2 cup flour
• 32 ounces (or 4 cups) chicken broth
• 1 tablespoon + 1 teaspoon Better Than Bouillon – chicken flavor or chicken bouillon
• Salt
• Coarse ground pepper
• 2 teaspoons fresh sage, minced or ground (optional)
• 1 cup frozen peas & diced carrots (or fresh)
• 2 stalks celery, diced
• 1 egg, beaten (for brushing the top of the pie)

Make the pie crust dough before making the chicken filling because it takes more time. If you use a store-bought crust, I recommend Pillsbury. It isn’t sweet like off-brands can sometimes be.

If making homemade pie crust, form into two discs and then wrap each in plastic wrap and refrigerate for 30-60 minutes while you make the filling.

Boil diced potato in water for 8-10 minutes. Drain and set aside.

Boil chicken in a large pot of water until it is fully cooked. Drain the chicken from the broth. Save the broth and pull the chicken off the bones. Discard the bones and the skins. Cut or shred the chicken into bite-size pieces. Set the broth and chicken aside while you start the sauce.

Melt the butter in a large pan. Add onion to the butter if desired and cook until onions are translucent.

Have a whisk ready and sprinkle in the flour while whisking.

Cook roux for about three minutes. The first reason to do this is you are cooking out the raw flour taste. The second reason is you’re looking for a nice color for your sauce.

Next, pour & whisk in chicken broth from boiling your chicken (or store-bought).

Bring to a light boil. The sauce will thicken. Allow the sauce to simmer for a while longer. Yay! You did it! You will never have to buy another can of cream of mystery soup ever again – unless you want to, that is. I won’t judge.

Add seasonings, veggies, and chicken.

Roll out one of the pie crust discs. Place it into a pie plate. Using a fork, poke holes in the crust. Lime with a sheet of parchment paper or foil. Place some pie weights or dried beans on the foil. Bake for 10  minutes. Remove the foil and then bake for 5 more minutes. Remove the pie plate from the oven.

Pour filling into the bottom pie crust and let it cool while you roll out the other half of refrigerated pie crust.

Place top crust over the filling. Crimp the edges and cut slits in the top so the filling has a place to let off some steam.  Beat an egg well & then brush over the top of the pie.

Bake for about 30-40 minutes or until the pie crust is light golden brown and the filling is hot & bubbly.

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