It’s about time I share the recipe that people ask me for more than anything else I make– chicken pot pie! In my humble opinion, chicken pot pie has to be one of the most comforting recipes, which is why it is always my go-to when making a meal for someone. Going through a tough time? I’m making you a chicken pot pie. Just had a baby? You also get a chicken pot pie.
And now that fall is upon us, I cannot think of a recipe that warms the soul quite like chicken pot pie!
There are plenty of ways to make this recipe simpler or more complicated; however, the recipe details I included are how I make it 99% of the time. But some ways you could make it easier/more complex are:
1. You can use homemade pie dough instead of store bought– to be honest, I HATE making pie dough. I think it’s tedious and store bought pie dough always turns out perfect. If it’s not broke, why fix it? 😉
2. You can use fresh carrots and/or peas if you prefer! Frozen veggies are easier, cheaper, and have the same nutrients as fresh, and since everything is being cooked down anyway, I think it’s very hard to tell the difference between using fresh or frozen veggies in this recipe.
3. You can obtain cooked chicken however you please. I personally think that dark meat or a combination of white and dark meat works best in a chicken pot pie though. Whenever I make this recipe, I tend to buy a store bought rotisserie chicken and use all of the meat on the chicken in my pot pie. You could alternatively buy some bone in chicken thighs, boil them, and shred the meat (and then use the liquid you cooked the chicken in as your broth!)
4. Like I mentioned in #3, I always use a rotisserie chicken for this recipe. Because I hate to waste, once I remove the meat from the bones, I will throw the bones and skin into my crock-pot, cover it all with water, and let it cook on high for a few hours (or low all day). This leaves you with an amazing bone broth that is super rich in collagen and has a deeper flavor than regular chicken broth. And you will have PLENTY of broth to use for one of these pies and more that you can put into jars and use for other recipes and soups! So when I make this pie, I always use the homemade bone broth made with rotisserie chicken bones; however– you can absolutely just use store bought chicken broth!
Regardless of what minor tweaks you might make, I’m certain you are going to LOVE this chicken pot pie! It’s really one of our favorite meals. And if you are looking for a meal to take to someone for whatever reason: illness, grief, postpartum, or just because– I’m confident that this is the perfect meal.
Chicken Pot Pie
Ingredients
- 3 cups cooked, shredded chicken I use the meat from an entire rotisserie chicken– both white and dark meat
- 2 pie dough disks
- 6 tbsp unsalted butter
- 1 medium yellow onion chopped
- 12 oz frozen peas and carrots diced
- 3 garlic cloves minced
- 1 tsp poultry seasoning
- 2 sprigs fresh thyme chopped
- 2 sprigs fresh rosemary chopped
- 1/3 cup all-purpose flour
- 2 cups bone broth (see note)
- 1/2 cup heavy cream
- kosher salt & fresh black pepper
- 1 egg beaten for egg wash
Instructions
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Preheat oven to 425˚F
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In a dutch oven, melt 6 Tbsp butter. Add diced onions, peas, and carrots and saute 8 minutes over medium heat until soft.
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Add minced garlic, poultry seasoning, chopped rosemary, and chopped thyme and saute another 5 minutes
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Add 1/3 cup flour and stir constantly for 2 minutes. Add 2 cups of broth and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add salt and fresh black pepper to taste.
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Add shredded cooked chicken. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 pie disk in a pie dish. Spoon the pie filling over the bottom crust.
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Unroll the second disk of pie dough and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts with a fork together to crimp/seal. Use a sharp knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with kosher salt and fresh pepper.
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Bake for 30-35 minutes or until top crust is golden brown. Once out of the oven, let cool slightly before slicing.
Recipe Notes
I normally use a rotisserie chicken and use all of the removed meat in the pie. I also like to set aside the bones and use them to make a bone broth (see earlier in the post for how I do that). Instead of homemade bone broth, you could alternatively just use store bought chicken broth though!
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[…] yes, I do make it (or my chicken pot pie) for people who are grieving but also happy things like new babies!!!!! I’ve found that food […]