I will be the first to admit that these photos do not do this recipe justice. It is hard to capture a good photo of chicken pie without making it in individual dishes for each serving, and what busy mom has time for that? Just look at all the flaky pastry crust before it is cut:
And here is the delectable flaky crust juxtaposed against the smooth and flavorful sauce that pours out as soon as the pot pie is cut.
Chicken pot pie is comfort food that I grew up with. My grandmother made this often for my grandfather because he loved it so much. Her version contains sliced hard boiled eggs in it, but my husband is not an egg fan so I leave them out. I do like to add Montreal Chicken Seasoning to the sauce when I make it, but that is not necessary and is mostly because we love lots of seasonings in our house and the Montreal chicken and steak seasonings are our favorites. Growing up, I had it prepared with just salt and pepper. And eggs. Always the eggs.
You can use our bulk pie crust recipe to make your crust, or you can buy pie crust in the refrigerated section of your grocery store. I always use two crusts, because when I cut into a pot pie only to discover no bottom crust I have to admit that I feel cheated. You can’t really ever have too much crust, and it would be a shame to run out of crust before you run out of filling, right?Print
- 1 pkg. deep dish pie crusts or homemade equivalent
- 1/3 C butter
- 1/3 C chopped onion
- 1/3 C all purpose flour
- Salt and pepper to taste
- 14 oz can chicken broth or homemade equivalent
- 1/2 C milk
- 2–1/2 C cooked chicken, shredded or chopped
- 2 C frozen mixed vegetables, thawed
Heat oven 425°F. Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan or prepare your own crusts. Melt butter in medium saucepan over medium heat. Add onion; cook and stir 2 minutes or until tender. Add flour, salt, and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and mixed vegetables; mix well. Remove from heat. Spoon chicken mixture into crust-lined pie pan. Top with second crust and seal edges. Cut slits in several places in top crust. Bake at 425°F for 30-40 minutes or until crust is golden brown. Cover edge of crust with strips of foil during last 15-20 minutes of baking if necessary to prevent excessive browning. Let stand 5 minutes before serving.
You may have extra filling leftover, I save mine and use it for extra on the side with leftovers since the filling thickens with time.
- Method: Oven
- Cuisine: American
Keywords: chicken pot pie, chicken pie