I’m really really over winter and I’m starting to get cranky about it. I think i might start un-following people on instagram that are in warmer climates because i get in a bad mood looking at their sunny photos, not really, but i’ve thought about it. 😉 There are a few things that make me happy when its cold outside- going to the gym, having fun inside with the kiddos and nice warm comfort food. This chicken pot pie is a great recipe, and i realized i should share it after i emailed it to the 3rd person who asked for it. Its my go to recipe when i need to take a dinner to someone and i’ve made it a couple times for our freezer meal group, it freezes so well! So go ahead make the best traditional chicken pot pie that i know next time you need something to warm your inside when everything else is cold.
I normally make this recipe in a normal pie plate but i found these adorable little 5″ mini pie dishes at walmart and thought i would make personal little ones for a change. I also cheat a little bit and use refrigerated pie crusts, because who has time to make the filling and the crusts?!
Chicken Pot Pie
Makes 2 pies
Ingredients:
3 boneless skinless chicken breasts
olive oil
kosher salt & pepper
1 Bag Frozen Mixed Vegetables (my mix had carrots, lima beans, green beans, & peas)
4 medium/small Yukon Gold Potatos, washed & diced small
1 medium yellow onion, diced
6 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups (1 can) chicken broth/stock
1 1/2 cups heavy cream
3/4 teaspoon sage
1/4 teaspoon thyme
2 frozen deep dish pie crusts + 1 package of refrigerated pie crusts for toppers
1. Preheat oven to 375 degrees. Place your chicken on a pan and rub with olive oil and kosher salt. Roast chicken until done, about 30-40 minutes. When done shred with knife & fork to add to the pie.
2. While the chicken is roasting, bring a medium saucepan of water to boil. Add potatoes. Cook until potatoes are crisp-tender, about 10-15 minutes. Add the bag of mixed vegetables and cook for a few minutes more. Drain the vegetables in a colander and set aside.
3. In another large pot, melt 4 tablespoons of the butter over medium heat and add the onions. Cook until they are translucent, about 3-4 minutes. Add the last 2 tablespoons of butter until melted and then add the flour. Stir until combined & golden brown, just a few minutes. Stir in the chicken broth, cream, sage & thyme and a little salt and pepper. Cook stirring often until thickened, about 5-8 minutes.
4. Add the vegetables and shredded chicken to sauce and stir to combine. Fill your two pie crusts with filling. Unroll the refrigerated pie crusts and place over the pie, fold up edges & cut slits in the top. If you have extra filling you can freeze it and use it for another pie in the future.
5. Bake at 375 for 35-40 minutes, or until the crust is golden brown. I like to use my pie shields around the edge of the crust, but you can also just cover the edges with aluminum foil to prevent from burning.
olive oil
kosher salt & pepper
1 Bag Frozen Mixed Vegetables (my mix had carrots, lima beans, green beans, & peas)
4 medium/small Yukon Gold Potatos, washed & diced small
1 medium yellow onion, diced
6 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups (1 can) chicken broth/stock
1 1/2 cups heavy cream
3/4 teaspoon sage
1/4 teaspoon thyme
2 frozen deep dish pie crusts + 1 package of refrigerated pie crusts for toppers
1. Preheat oven to 375 degrees. Place your chicken on a pan and rub with olive oil and kosher salt. Roast chicken until done, about 30-40 minutes. When done shred with knife & fork to add to the pie.
2. While the chicken is roasting, bring a medium saucepan of water to boil. Add potatoes. Cook until potatoes are crisp-tender, about 10-15 minutes. Add the bag of mixed vegetables and cook for a few minutes more. Drain the vegetables in a colander and set aside.
3. In another large pot, melt 4 tablespoons of the butter over medium heat and add the onions. Cook until they are translucent, about 3-4 minutes. Add the last 2 tablespoons of butter until melted and then add the flour. Stir until combined & golden brown, just a few minutes. Stir in the chicken broth, cream, sage & thyme and a little salt and pepper. Cook stirring often until thickened, about 5-8 minutes.
4. Add the vegetables and shredded chicken to sauce and stir to combine. Fill your two pie crusts with filling. Unroll the refrigerated pie crusts and place over the pie, fold up edges & cut slits in the top. If you have extra filling you can freeze it and use it for another pie in the future.
5. Bake at 375 for 35-40 minutes, or until the crust is golden brown. I like to use my pie shields around the edge of the crust, but you can also just cover the edges with aluminum foil to prevent from burning.
Often i bake one pie and then freeze the other half. To freeze i put the filling into a gallon size freezer bag. When you’re ready to cook it later thaw the filling in the fridge the day before and then put it into the pie crust and follow instructions above. Enjoy!
