Chicken Pot Pie
Updated January 2021
This was super easy to make and my first one ever, and it's still our go to recipe 10 years later! I adapted it originally from Demarle at Home's "Cooking Across America" cookbook. You can adjust what you put in it to your liking, but not being a huge chicken pot pie fan, I thought it was pretty good.
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
3 tbsp butter
1/2 cup flour
1/2 cup chicken broth
1 cup half & half
4 cups cooked chicken (I cooked 3 chicken breasts in the morning, then chopped when I made the pot pie. You could also use a rotisserie chicken)
1 cup English peas (frozen work great)
1 tsp salt (or more to taste)
1/2 tsp pepper (or more to taste)
1 15 oz pkg refrigerated pie crust dough
Directions:
Sauté first 4 ingredients in a large skillet over medium heat until tender. I like to salt and pepper a little at every stage of cooking. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half (salt and pepper); cook, stirring constantly until thickened and bubbly (does not take that long). Stir in chicken, peas, salt & pepper. If using BonCook products, on Roul'Pat, roll each sheet of pastry out into 2 large circles. Place Large Round Mold on Perforated Baking Sheet. Place first dough circle in mold and gently place on bottom first, then pressing it up the sides, to form the bottom crust. Place all filling inside. Place second dough circle on top and pinch the top and bottom crusts together making sure it's sealed all the way around. It doesn't have to be perfect or pretty; it will bake and be amazing! Cut a slit in the top and bake 350-375 oven until golden brown, about 30-45 minutes. Use non-metal serving spoon to serve. (I usually end up baking mine at 350 for about 45 minutes for mine). If not using BonCook, just use whatever works best - casserole dish, pie dish, etc. but grease it a little first.
This was super easy to make and my first one ever, and it's still our go to recipe 10 years later! I adapted it originally from Demarle at Home's "Cooking Across America" cookbook. You can adjust what you put in it to your liking, but not being a huge chicken pot pie fan, I thought it was pretty good.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
3 tbsp butter
1/2 cup flour
1/2 cup chicken broth
1 cup half & half
4 cups cooked chicken (I cooked 3 chicken breasts in the morning, then chopped when I made the pot pie. You could also use a rotisserie chicken)
1 cup English peas (frozen work great)
1 tsp salt (or more to taste)
1/2 tsp pepper (or more to taste)
1 15 oz pkg refrigerated pie crust dough
Directions:
Sauté first 4 ingredients in a large skillet over medium heat until tender. I like to salt and pepper a little at every stage of cooking. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half (salt and pepper); cook, stirring constantly until thickened and bubbly (does not take that long). Stir in chicken, peas, salt & pepper. If using BonCook products, on Roul'Pat, roll each sheet of pastry out into 2 large circles. Place Large Round Mold on Perforated Baking Sheet. Place first dough circle in mold and gently place on bottom first, then pressing it up the sides, to form the bottom crust. Place all filling inside. Place second dough circle on top and pinch the top and bottom crusts together making sure it's sealed all the way around. It doesn't have to be perfect or pretty; it will bake and be amazing! Cut a slit in the top and bake 350-375 oven until golden brown, about 30-45 minutes. Use non-metal serving spoon to serve. (I usually end up baking mine at 350 for about 45 minutes for mine). If not using BonCook, just use whatever works best - casserole dish, pie dish, etc. but grease it a little first.
This really is pretty simple, especially with the ease of using the Demarle (now BonCook) products and premade pie crust. My family loves this recipe; it's Felicity's birthday dinner EVERY year!
TIPS:
TIPS:
- By cooking the chicken in the morning, this really doesn't take that long. If you're cooking chicken at the same time, I suggest 375 for about 35 minutes for 3 chicken breasts. Sautéing the veggies takes about 10-15 minutes. 
- Get the mirepoix mix from Trader Joe's; it's amazing, saves you so much time not having to dice everything up, and it's the perfect amount!
- To beef it up a little or make it go further, you can add diced cooked potatoes when adding the peas. But if you do, you'll want to add more liquid as the potatoes will soak some of it up too.
- A fun twist is putting this mixture inside of crescent rolls, a wreath of crescent rolls (Pampered Chef has a recipe for this type of dish), mini tartlets, or putting biscuit dough on top instead of using crust to make it more like dumplings.
- A homemade crust would probably make this even more amazing, but that's just not my thing as I'm not a crust girl and that adds another 30-40 minutes of prep time probably.
Comments
Post a Comment