Good lord, I love pot pies. It’s the best of everything. Chicken, a creamy sauce, vegetables, pastry. YES
I wish more things were like chicken pot pie.
And the best part? They actually aren’t tricky to make at all. You can make an amazing pot pie with rotisserie chicken and store bought pie crust. You can also go above and beyond and from scratch the whole thing. Regardless of how you make it, it’s going to taste ten times better than Marie Callender’s. 😉
(Please note that your pot pie will not be a silly yellow color like mine, either. I had a turmeric accident.)
- 3 cups chicken stock
- 1/2 cup flour
- pinch of turmeric
- pinch of poultry seasoning
- pinch of dried thyme
- half an onion, diced
- a carrot, diced
- a potato, diced
- a stalk of celery, diced
- 2-3 cups chicken, cooked – diced or shredded
- pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.)
- couple tablespoons of butter for sauteing the veg in
- salt & pepper
You’ll also want a nice deep pie plate and an oven set to 375 F.
- Cut up your chicken, garlic and vegetables
- Saute the vegetables in a bit of butter until they’re starting to get nice and soft
- Add the chicken, garlic, turmeric, thyme and poultry seasoning and stir really well
- Pour in the 1/2 cup of flour and cooking, stirring often, for a couple minutes until everything is coated with flour
- Pour in the chicken stock and stir like you mean business to break up any clumps of flour that might try to foil your plans
- Bring the mix up to a bubble until it thickens, stirring often. This should take just a few minutes. 😀
- Pour into a pie pan and cover with a crust – make sure to press the crust down onto the edges of the pie pan to help seal the edges.
- Cut a few slits in the top of the crust to help let some of the steam from cooking out.
- Place the pot pie onto a large baking sheet and pop it in the oven. Bake for 25-30 minutes, or until the crust is looking golden brown and crispy. 😀
You’ll want to let the pie cool for 5-10 minutes before eating – otherwise, chicken lava. Woohoo!