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Chicken Pot Pie

chicken pot pie baked
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My Chicken Pot Pie Adventure!

Ingredients

Scale
  • 12–16 oz rotisserie chicken breast and thigh meat – pulled into bite size pieces, OR skinless, boneless chicken breast – cubed
  • 1 cup frozen green peas
  • 3/4 cup carrots – sliced into coins and halved
  • 1/2 cup celery – diced
  • 5–6 TBL salted butter
  • 2 cloves garlic – minced
  • 1/3 cup yellow onion – diced
  • 1/4 cup red bell pepper – seeded and diced
  • 4 TBL frozen sweet corn
  • 1/3 cup all purpose flour
  • 3/4 tsp salt
  • 2/3 cup half and half
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp celery seed
  • 2 unbaked pie crusts
  • 1–3/4 cups unsalted chicken broth
  • 1 egg

Instructions

  1. Preheat oven to 425 degrees
  2. Combine carrots, corn, peas and celery in a deep saucepan (add the raw diced chicken breast too, if using that)
  3. Add enough water to cover and boil for 10 minutes (15 if using diced raw chicken breast), then remove from heat and drain in a colander
  4. Add the butter to the saucepan, cook onions and red bell pepper on low medium heat until soft and translucent
  5. Stir in the garlic and cook 1-2 minutes more
  6. Stir in the salt, pepper, celery seed, thyme and flour. Cook for 2-3 minutes
  7. Slowly stir in the chicken broth and the half and half
  8. Add the rotisserie chicken and the pea, carrot, corn and celery mixture
  9. Simmer over medium-low heat until thick – just a few minutes
  10. Remove from heat, cover, set aside and let it cool for 25 minutes
  11. Grease with butter or pam your glass baking dish and place a pie crust in the bottom
  12. Pour the warm (not hot) filling into the pie crust and cover it with another pie crust
  13. Seal the edges and cut away any excess dough
  14. Decorate the top with the excess dough in any shape you want – this makes it taste better!
  15. Lightly whisk your egg and use a pastry brush to wash the top of the pie
  16. Bake in the preheated oven for 30 minutes, or until the pastry is golden brown
  17. Remove and cool on a rack for 10 minutes before serving

 

 

Notes

If using raw chicken breast, boil it along with the carrots, etc.

Rotisserie chicken is already cooked, so wait to add it in after the broth and half and half are stirred in

Do not pour hot filling into the pie crust because it will result in a soggy crust!

Find it online: https://www.cooksavorcelebrate.com/chicken-pot-pie/