I love me some comfort food! And chicken pot pie is no exception! This recipe is so easy, so versatile, and so good! I actually make 3 pies with this recipe and freeze two of them for another day. One pie comfortably feeds 4 adults and a couple picky children.
You will need: 4 boneless skinless chicken breasts (boiled/shredded) or two shredded rotisserie chickens, 2 cups frozen peas, 2 cups frozen corn, 2 potatoes (cubed), 1 1/2 sticks butter, flour, salt, pepper, garlic salt, celery salt, chicken broth and milk. Oh, and some freezer pie shells…3 packages for 3 pies. (I had Marie Calendars and I thought they were good.)
*One cool thing about making a pot pie is that you can switch up the veggies however you like. I don’t love cooked carrots or onions, so I don’t put them in. But, if you like them then add it! You could add celery, mushrooms, broccoli, etc. Or subtract anything! I just picked my favorite veggie combo and it happened to be peas and corn.
Set your oven to 375 degrees. Boil and shred your chicken or shred 2 rotisserie chickens. Meanwhile, in another pot boil your corn, peas, and potatoes (or whatever veggies you choose) until done. (Sometimes I just buy those Steamer bags of corn and peas…steam them in the microwave, boil my potato, done.)
Drain and set aside.
In a large sauce pan or saute pan, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Cook over medium heat for a few minutes. Slowly stir in the chicken broth and milk. Boil then simmer over med-low heat until thick.
Add the chicken (I used a couple rotisserie chickens). Add the veggies. Mix together. Taste it and see if you want any more salt, pepper, chicken bouillon, whatever.
I’m too lazy to scrub pans, so I lined a sheet pan with tin foil to set the pies on…it catches any spill overs.
Each frozen pie crust should come in a two pack. You need both of them for 1 pie. One for the bottom and the other for the top crust. Anyway, pour some of the filling in each of the 3 pies (assuming you are making all 3). Take the additional pie crusts and place them on top. Make a couple slits in the top crust to let hot air escape. Leave them on the sheet pan because they might drip over. Bake at 375 for about 45 minutes or until crusts are slightly golden.
* I’ve noticed that the top pie crust is easier to remove from the pan if it is still mostly frozen…
So, it’s not the prettiest pie on the block, thanks to the top pie crust…but, it’s easy and I like easy. Oh, and it’s super good. If you want it to be prettier, I’m sure you could defrost the top pie, flatten it and then cut out a smaller circle to press into the bottom pie crust edges.
Serving size: Makes 3 pies
- 4 boneless, skinless chicken breasts (boiled/shredded) or 2 shredded rotisserie chickens
- 2 cups frozen peas
- 2 cups frozen corn
- 3 potatoes, cubed
- (Add or subtract any veggies you want in your pie!)
- 1½ sticks butter
- ⅔ cups flour + 3 TBS flour
- ½ tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic salt
- ½ tsp. celery salt
- 4 cups chicken broth
- 1⅔ cup milk
- 6 deep dish pie shells (3 packages)
- Preheat oven to 375 degrees.
- Boil & shred chicken (or shred 2 rotisserie chickens).
- In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside.
- In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken borth and milk. Boil then simmer over med-low heat until thick.
- Add the chicken and veggies to the gravy.
- Place bottom pie shells on sheet pans.
- Pour gravy to fill up shell.
- Place extra shells on top of bottom shells (upside-down).
- Make slits in the top of each pie shell to allow steam to escape.
- Bake at 375 degrees for 45 minutes or until crust is slightly golden.