We have been in Christmas mode around our house the last few weeks. Making gifts, baking treats, decorating, and LOTS of Christmas music. It really is the most wonderful time of year. But with all the extra things that have been going on I have been doing a lot of quick and easy dinners. Quick and easy doesn’t mean they aren’t good but it’s nice to do something that takes a bit more time and effort every once in a while even if we are busy. This chicken pot pie is a family favorite. I’m never disappointed after all the effort I put in because it is just so darn good!
I’m probably making this recipe sound really complicated and maybe scaring some people away but it’s not complicated at all. Just takes a little more hands on time to make. I usually spend 30 minutes of hands on time for dinners on a normal night but this probably takes about an hour.
I will apologize now for the inconsistent lighting in my photos! I really do like when it gets dark out earlier but it’s so hard to get good pictures once my daylight is gone! This is what I was left with by the time the pie came out of the oven.
You start off with the crust. I did not come up with this recipe for crust but it is my absolute favorite crust recipe. I use it for every kind of pie and it has never failed me. You can find the recipe here. I like to double it and it makes just enough for a 9×13 pan. If you already have a favorite crust recipe go ahead and make enough for a double crust pie. But I really would recommend the all butter crust I use. So good!
The crust doesn’t have to look perfect, it’s just nice to get most of the pan covered on the bottoms and sides. I used a little over half of the dough for the bottom and then the rest I rolled out into a piece to go over the top. I put plastic wrap over the bottom crust and then laid the top crust over it and then put it in the fridge until I was ready to fill it.
Next up is veggies! I peeled and chopped the potatoes and carrots and put them in a medium pot to boil until they were just tender, about 10 minutes. Drain off the water and set aside.
While the veggies are cooking, chop up the onion and chicken and place in a skillet with 2 T of olive oil. Saute until chicken is cooked through.
To the chicken, add butter. Once the butter has melted add in flour and stir for 30 seconds. Then add in chicken broth and milk. Stir until thick and bubbly.
Add cooked veggies and frozen peas then salt and pepper to taste. Pour into pie crust.
Top with other pie crust and bake for 45 minutes or until golden brown and bubbly.
I like to let the pie sit for at least a half hour to cool before digging in. It seems to help the sauce thicken up a bit and plus you won’t go burning your mouth.
Look at that crust! I just can’t get over how flaky it turns out. 🙂
Chicken Pot Pie
Ingredients
All Butter Pie Crust from crazyforcrust.com
- 1 c cold butter cut in cubes
- 2 1/2 c flour
- 1 t salt
- 4-8 T ice water
Filling
- 2 c potatoes, peeled and diced
- 3/4 c carrots, peeled and diced
- 2 chicken breasts cut into bite size pieces
- 1/2 c onion, chopped fine
- 2 T olive oil
- 1/4 c butter
- 1/4 c flour
- 1 1/2 c chicken broth
- 1 1/2 c milk
- 3/4 c frozen peas
- salt and pepper to taste
Instructions
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In a large bowl combine flour and salt. Cut in cold butter until it resemble coarse bread crumbs. Add in cold water a tablespoon at a time until the pie crust comes together to form a ball of dough.
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Divide the dough to have slightly more in one piece. The larger piece will be for the bottom of the pie. Roll the dough out enough to fit the entire bottom and sides of a 9×13 pan. Place in the pan and cover with plastic wrap. Roll out the other piece of dough and place it on the top of the plastic wrap. Place the pan in the fridge to chill until ready to fill.
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Preheat oven to 350.
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Add peeled and diced potatoes and carrots to a medium pot to boil until tender, about 10 minutes. Drain off water and set aside.
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While veggies cook, saute the chicken and onion in olive oil until the chicken is cooked through. Add in butter. Once the butter has melted, add in the flour and stir for 30 seconds. Pour in chicken broth and milk and stir until thick and bubbly.
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Add in cooked veggies, frozen peas and salt and pepper.
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Remove pie crusts from the fridge and take off the top piece and plastic wrap. Pour the filling into the pan and then place the top crust over the filling. Place in the oven and bake for 45 minutes or until the crust is golden and the filling is bubbly.
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Let pie rest/cool for at least a half hour before serving to let the sauce thicken and cool down a bit.
Made this tonight, so yummy!!