Chicken Pot Pie
casserole
chicken
pie
pot-pie
Delicious chicken pot pie to warm and fill you up.
Preparation Time
- Prep time: 15 - 20 min to prep the filling (outside of the shredded chicken breast).
- Bake time: 30 - 40 min.
- Resting: 10 min.
Ingredients
- 2 cups of shredded chicken breast
- I like this method of cooking chicken breast for this.
- 2 prepared pie crusts, room temperature
- 1 Tbsp oil
- 3 large carrots, chopped (2 cups)
- 1 Tbsp minced onion
- 1 tsp minced garlic
- 1/3 cup butter
- 1/3 cup flour
- 1 3/4 cup chicken stock
- I’ll be honest, I take 2 heaping teaspoons (teaspoon from my cutlery drawer) of dried chicken stock mix into 1 3/4 water for this.
- 1/2 cup milk
- salt and pepper to taste
- 1 tsp rubbed or dried sage / summer savory
- 1/2 cup frozen peas
Directions
Make sure your pie crust is at room temperature.
Dice 3 large carrots (2 cups).
- Cook carrots, onion and garlic
- Heat 1 Tbsp oil in a skillet over medium-high heat.
- When oil is hot, add carrots, cook for 5 minutes, until they take on color and start to soften.
- Add 1 Tbsp minced onion and 1 tsp garlic, cook for just a little longer.
- While veggies are cooking, in another pot make the sauce
- Melt 1/3 cup butter over medium heat.
- Add 1/3 cup flour and mix into the butter, heating through.
- Add 1 3/4 cup chicken stock and 1/2 cup milk, stirring with a whisk.
- Continue heating and stirring until sauce begins to thicken.
- Add 1 tsp sage / summer savory, salt and pepper to taste.
- Combine sauce, vegetables, 2 cups of chicken, and 1/2 cup of peas.
- Grease or spray a pie pan and put one pie crust in.
- Pour mixture into the pie pan over the first pie crust.
- Cover with the second pie crust.
- Poke holes in the second pie crust.
- Cover edges of pie crust with aluminum foil all around the pan.
- Bake at 425 for 20 minutes.
- Remove aluminum foil from pie crust edges.
- Continue baking for another 10 minutes until crust is golden brown and mixture is heated through in the middle.
- Allow to rest for 10 minutes before serving.
Adapted from Pillsbury chicken pot pie
Recipe History
- Originally written 2021-03-08
- Updated 2021-12-06 to use two pie crusts, correct number of carrots, and using rubbed or dried sage, as well as preparation time.
- Updated 2023-03-01 for updated carrots, and using two pots to prepare it.
Nutrition Info
2960 kCal for the pie, 8 servings, 370 kCal / serving.