There’s nothing better than the comfort of warm chicken pot pie. It’s a simple dish that everyone loves. When we are craving a delicious cozy meal, this is definitely our standby every time.
Y’all I don’t know about you but I love comfy, cozy food in the Fall. This recipe is our family favorite and has been for years. I do a few shortcuts to make it as easy as possible too!
First I start with pre made pie crusts. I love to make pie dough and will sometimes, but since I started buying the refrigerated crusts, the ease is just, well easy!
But you can make your own crust if you prefer. Once you prepare your crust, then start with the filling. Sometimes I will pre-chop the ingredients in the morning and place in the fridge, then it’s that much faster at dinner time.
I also started buying a roasted chicken at the grocery store and just shred it when I get home. Otherwise, you can boil chicken ahead of time then shred it once it’s cooked.
First, melt your butter then add the onion, carrots, garlic and celery and cook until softened. Next add the chicken broth, cream (I substituted for half & half instead of the heavy cream. It still thickens just as nicely), as well as the flour and seasonings. Wisk until there are no lumps and the mixture begins to thicken (about 10 minutes)
Once the mixture is thick, add the chicken and frozen vegetables. I like to add a mix of several to get as many vegis as possible.
Then add the mixture to your prepared pie crust, be sure to grease the pie plate first .
Then add the top crust and make a few small slits in the top to vent. I made these fun leaf cut outs to dress it up a little. Just use some fun cookie cutters to make the shapes or design you want.
Next, I always brush some egg white on top to give it a little shine.
These pie crust protectors are a life-saver. They really help prevent your crust from getting burnt
Then bake your pie at 400 for about 45 minutes. remove and let set for about 10 minutes.
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