August 29, 2012 | No Comments

My family loves my Chicken Pot Pie.  I double this recipe and make it in a 9×13 cake pan.  You’d think that since there are only three of us here eating it, I might someday have leftovers, but not with my guys around!  They go back for seconds and thirds, and before I know it they are racing to see who will get the last scrapings out of the pan.

“My” Chicken Pot Pie recipe is actually a Pioneer Woman recipe that I took and tweaked for my family’s tastes.  My guys don’t think that they like onions and celery, and they know that they don’t like peas.  However they love corn and green beans.  You get the picture.  Adjust it to your family’s taste and it can become “your” Chicken Pot Pie that your family will fight over.

Here’s all you need:

  • Pie Crust (store-bought is ok, this recipe is better)
  • 1/2 stick butter
  • 1/4 cup onion diced superfine (I’d use a food processor if I had one)
  • 1/4 cup celery diced superfine (ditto)
  • 1/2 cup diced carrot
  • 2 cups cooked shredded chicken (I just boil a few breasts unless I have leftover baked chicken from another meal)
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 bag frozen corn (or 1 can of corn)
  • 1/2 bag frozen green beans (or 1 can of green beans)
  • Thyme
  • Salt & Pepper

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium high heat and cook onion, celery, and carrot until the onions are translucent.  Add the chicken and stir to cover with melted butter, then sprinkle the flour over the top.  Stir and cook for about 3 minutes.  Add broth, cream, and veggies and turn the heat up to high until you get a slow boil, then turn down and simmer for about 5 minutes or until it is as thick as you like it.  Season with thyme, salt and pepper (be sure to taste, you can’t add anything later).  Pour into casserole, roll out pie crust and lay over the top.  You’ll want some vent holes, and I always cut them out with a cookie cutter before I put the crust on.  It just looks pretty.  Press the pie crust into the edges of the pan.  Sometimes if I want it to be really pretty and brown I brush a light egg wash over the crust (I didn’t do that for these pictures).

Bake for 30 minutes at 400 degrees.  When it comes out of the oven, it smells so good that you totally forget to take pictures for that blog you were gonna write (oh – wait – that was me – but you get the picture).  So enjoy my pic of half eaten Chicken Pot Pie.  It really was good!


Try it, I bet you’ll like it!

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