Chicken Pot Pie
It’s a cool spring Saturday afternoon. In spite of the hot temps we had a few weeks back, I prefer the gentle spring that slowly walks us into summer. It’s not too often we get a spring like this and I welcome the gentle rain outside.
It’s a night for comfort food…not for me, but for a recovering friend. As I was contemplating what to make – my hubby shouted out “chicken pot pie!”
And chicken pot pie it is…
Full of healing comfort, love, and lots of veggies!
The perfect to go dinner!
Get yourself one of those already roasted chickens in the supermarket and take the chicken meat off the bones.
Chop lightly and season with sweet paprika, fresh thyme and dried oregano. Saute in a a large saucepan in 2 tbs. of olive oil.
Remove chicken and set aside.
Prepare your veggies…chopped onion, celery, carrots, frozen peas and cubed potatoes.
Once the chicken has absorbed the flavor, remove from pan and add 1 tbs. olive oil and vegetables.
Saute until the onion is tender (about 2-3 minutes) and add 2 cloves of minced garlic and cook until the garlic is fragrant.
Toss in 2 tbs. flour and stir until incorporated with the veggies and juices.
Add 1 can chicken broth and 1/4 cup of white wine.
Cook for about 5 minutes until sauce thickens; once thickened, add 3/4 cup half and half.
Stir to mix and add back the chicken.
Season to taste with salt and pepper.
Pour into a 9 x 9 glass baking pan.
Roll out a prepared pie crust (I bought mine from the store)…
Place on top of the chicken mixture, crimp edges and cut vents in crusts.
Brush with an egg wash and bake at 400 degrees for 30 minutes until crust is brown.
I’d let you peek inside but it wouldn’t be cool to take to my friend’s house all broken apart!
Trust me – it’s good!
- The meat from a store roasted chicken
- ½ teaspoon sweet paprika
- 2 sprigs of fresh thyme, chopped
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 – 2 stalk(s) celery, chopped
- 1 cup frozen peas
- ¾ cup diced carrots
- 1 potato, cut into cubes and par-boil to soften
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 can low-sodium chicken stock
- ¼ cup white wine
- ¾ cup half and half
- Preheat the oven to 400 degrees F.
- Remove chicken from bones and chop.
- Sprinkle the chicken with paprika, thyme, oregano, salt and pepper.
- Heat a large saute pan over medium-high heat and add the olive oil.
- When the oil is hot, add the seasoned chicken and saute until cooked through until warm.
- Remove the chicken to a plate with tongs, leaving the oil in the pan.
- To the same pan, add the onions, celery, peas and carrots and sprinkle with salt and pepper.
- Stir and cook until the onions become tender, 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute longer.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and wine and simmer, stirring until thickened.
- Once the liquid has thickened, stir in the half and half.
- Season with salt, if needed.
- Return the chicken to the pan.
- Unfold the pie crust and place over the top of the filling, crimping edges.
- Brush the crust evenly with the egg wash.
- Cut 3 vents in the top of the crust.
- Bake until the crust is golden brown, about 30 minutes.
38 Comments → “Chicken Pot Pie”
Trackbacks For This Post
-
-
6 months ago
[...] Pot Pie by Big Girls, Small Kitchen Country Chicken Pot Pie by The Country Cook Chicken Pot Pie by A Kitchen Muse Individual (Make & Freeze) Chicken Pot Pie by the Kitchn Leftover Turkey Pot Pie by Pioneer [...]
Leave a Reply
Latest Pins on Pinterest
-
Chocolate Crepes for Mother's Day!
-
Bleeding Mimosa: Champagne and Blood Orange Ice Cubes
-
bedroom
Wow that crust looks absolutely perfect. Love this pot pie.
What a delicious looking dinner, on a wet, damp day. Especially when you’re under the weather. Thanks for a great dinner idea.
Thanks for stopping by!
The Chicken Pot Pie looks and sounds delicious:) I can’t wait to try it. Thanks for a great post!
Gorgeous chicken pot pie! You’re right – pure comfort food! Congrats for making the Top 9!
Many thanks for stopping by!
Comfort food…I love pot pies. I am bookmarking this recipe.
You’ll love it!
This was a truly outstanding recipe. I served it to friends and everyone raved about it! There wasn’t a drop left because we all couldn’t stop eating it. Thank you for such a delicious and comforting recipe! This is a keeper for sure.
Glad it didn’t disappoint! Thanks so much for the feedback!
Made this tonight after seeing it on Pinterest. Was so delicious and so easy! I had always been afraid to try to make a chicken pot pie but you made it look so doable. Thank you!!
Glad you liked it! It’s one of my favorite recipes!
Going to do this tonight with a lot of leftover turkey breast. Looks really yummy!
Just wondering what size pan you used. The pic looks like 8×8. Also when do you put the potatoes back in? I assume with the veggies?
Use an 8 x 8 baking pan. And yes – with the veggies.
Making this tonight
What does par boil mean 
Parboiling is partially softening the vegetables before baking so they are not mushy at the end. Add the food items to boiling water and cook them until they start to soften, then remove them before they are fully cooked. Parboiling is usually used to precook an item which will then be cooked another way. Enjoy the recipe!
Looks yummy and I am looking forward to trying this recipe. What size can of chicken stock did you use?
A small 14.5 oz. can. Enjoy!
What brand of store bought crust was used for this recipe? Looks delicious..
It’s just the Pillsbury pie crust that you can buy in the dairy department. Makes life easy!
made this tonight, and what a hit! hubby doenst like pot pies but he had 2 helpings of this, and both my picky eater kids gobbled it up! delish!!!
So nice to hear – glad the family enjoyed it!
What if I don’t have white wine….is there a substitute??
You don’t have to use white wine at all. It only enhances the flavor. It will still taste great without it.
I made it without the wine and it was amazing! So much flavour. Thanks for posting this recipe!
Glad it worked out!
Hi. I just found this. I have everything but the crust. But I have some puff pastry, gonna try subbing that.
I see celery mentioned at the beginning but not in the list. How much do I need?
Thanks! It looks awesome.
Oops! I need to fix that – I usually use one or two stalks chopped celery. It depends on how much you like celery. I use it mostly for flavor so I don’t overdo it! I bet it will be delicious with puff pastry!
I have this in the oven right now…I can’t wait to eat it, because it smells scrumptious! The chicken mixture was delicious, and I’m sure the rest will be also. I used a bag of frozen mixed veggies (the little cubes of carrot and peas and corn) with potato. We always use the cooked chickens, as I hate raw chicken. I have bags of the shredded chicken in my freezer at all times, so I just used that. The chicken and broth and veg mixture tastes divine. Thanks for such a wonderful recipe!!
Oooo glad you like! I like the idea of keeping shredded chicken frozen. Thanks for stopping by!
Can I put pillsbury crust on the bottom too?
Absolutely! More crust the better!
Found this recipe yesterday, my neice had posted it on facebook, I can’t wait to try it…Please post new recipes, we are going to try and eat a little heathier. Any suggestions??
I try to make most of my recipes healthier – just posted Jambalaya – which is full of flavor and very healthy!
This is just the kind of Chicken Pot Pie recipe I was hoping to find today! Bought all the veg at the farmer’s market this rainy morning and just needed to know the quantities for putting it all together. Thanks!!
Enjoy! You will love it!