In need of some comfort food? Nothing quite hits the spot like the re-visiting some of our favorite childhood dishes. A classic dish in our family is chicken pot pie. It’s a great buttery pie crust filled with gravy, vegetables, and of course chicken.
You can make individual servings if you have 16-ounce ramekins, or make a nice, big family serving in a casserole dish. It’s also a great way to make use of leftovers. Not sure what to do with the rest of your baked chicken, or your vegetables? Make a pot pie! You can use many different vegetables in the filling, though my winning combination is onion, carrot, potato, and peas. A homemade pie crust ties this recipe together, but to be perfectly honest, using a store-bought crust works just as well and few will notice. Scroll down below for the recipe…
Chicken Pot Pie
(makes 12 servings)
- 4 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup sliced carrot
- 1/2 cup peas
- 3 cups shredded cooked chicken (turkey works as well for a post-Thanksgiving meal)
- 1/4 cup flour
- 3 cups chicken broth
- A splash of white wine
- 1/4 teaspoon Turmeric
- Salt and pepper to taste
- Chopped fresh thyme to taste
- 1/4 cup heavy cream
- 2 whole unbaked pie crusts
- 1 whole egg
- 2 tablespoons water
- Optional: parsley for garnish
- Preheat the oven to 375F
- Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently
- Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute.
- Add the chicken broth and wine, and stir around to allow to thicken.
- Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme.
- Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes).
- Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish.
- Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie.
- Mix together the egg and water, then brush over the surface.
- Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil. Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.
- Garnish if desired. Serve hot.
Recipe adapted from The Pioneer WomanSKM: below-content placeholder