Chicken Pot Pie
- Pie Crust: 30 minutes
- Filling: 1 hour
- Baking Time: 1 hour
- Total time: 2½ hours
Ingredients
For Single Recipe
(Makes One 9-Inch Pie)
Vegetables To Be Sautéed:
- 2 tablespoons olive oil
- ½ onion finely chopped
- 2 carrots, peeled and sliced
Vegetables to be Boiled:
- 2 red or yellow potatoes, peeled and diced
- 4-ounces frozen green peas or green beans (½ cup)
- 4-ounces frozen corn (½ cup)
Chicken:
- 2 cups cooked chicken; cut into small pieces
- ¼ teaspoon salt
Sauce:
- 2½ tablespoons butter
- 2½ tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground thyme
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon sage
- ⅛ teaspoon paprika
- 1 cup chicken broth
- ⅓ cup milk
- ¼ cup grated cheddar cheese (optional)
Pie Crust:
Ingredients
For Double Recipe
(Makes Two 9-Inch Pies)
Vegetables To Be Sautéed:
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 carrots, peeled and sliced
Vegetables to be Boiled:
- 4 red or yellow potatoes, peeled and diced
- 8-ounces frozen green peas or green beans (1 cup)
- 8-ounces frozen corn (1 cup)
Chicken:
- 4 cups cooked chicken; cut into small pieces
- ½ teaspoon salt
Sauce:
- ⅓ cup butter (5⅓ tablespoons)
- ⅓ tablespoons flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground thyme
- ½ teaspoon poultry seasoning
- ¼ teaspoon sage
- ¼ teaspoon paprika
- 2 cups chicken broth
- ⅔ cup milk
- ½ cup grated cheddar cheese (optional)
Pie Crust:
Instructions
-
Preheat oven:
Standard Oven: 425° | Convection Oven: 400°
- Heat olive oil in a frying pan.
- Add onions and carrots.
- Sauté until lightly brown which will give them a nice mellow flavor.
- Remove onion and carrots to a large mixing bowl.
- Boil potatoes until almost cooked through; 5 to 10 minutes.
- Drain potatoes and add to large mixing bowl.
- Boil frozen peas and corn for 5 minutes. Drain and add to mixing bowl.
- Add chicken to mixing bowl.
- Sprinkle salt over chicken and mix in with vegetables.
- In a small bowl mix together flour, salt, pepper, thyme, poultry seasoning, sage and paprika; set aside.
- In the same frying pan used to sauté onions and carrots; melt butter on medium-low heat.
- Add flour and spice mixture to melted butter.
- Using a whisk, mix the flour mixture into the butter until bubbly.
- Add chicken broth and milk to flour and onion mixture.
- Whisk thoroughly so that the flour mixture does not form flour balls.
- Turn heat up to medium/medium high stirring constantly, allowing the sauce to thicken. Turn off the heat.
- Add optional cheddar cheese, stir in with a wire whisk.
- Pour sauce over the vegetable and chicken mixture; mix well and set aside.
- Prepare pie crust.
- Place bottom crust in pie pan.
- Add the filling.
- Place top crust over filling and crimp edges together.
- Using a sharp knife, make slits in the top crust to allow steam to escape while baking.
- Bake for 30 to 35 minutes or until crust is golden brown and the filling is beginning to bubble through the air slits.
- Cool for 10 minutes and serve.
Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).
Comments
Note: You can make the filling a few hours or even the day before and refrigerate until you are ready to assemble your pie.I usually make a double recipe and refrigerate or freeze half the filling for a future meal.