Easy Chicken Pot Pie

Do you have one of those recipes you like to make on a cold dreary day? One of those meals that is pure comfort food? I think Chicken Pot Pie is one of those. Lets face it a pastry crust on top of anything is delicious! No matter what is underneath it! I have adapted this recipe from one of my favorite chef’s Ina Garten.

Ina Garten has some fabulous recipes and they are all worth trying, but I don’t always have time to cut up fresh vegetables, or make homemade chicken stock or homemade crust. I am sure those things would make it all taste so much better. But for my family, especially during the week, I prefer the packaged prepared pie crusts, and the frozen veggies!

The egg wash is what makes this crust golden brown on top. I think that’s a step a lot of us forget about or don’t think it’s even necessary. You are probably in the majority if you think it. But honestly, I would definitely do that step. It is so simple. One egg in a small bowl with about a tablespoon of water. Using a fork mix it well. Then get out a pastry brush and spread that egg all over the top of the crust. Believe me it will be magical the it comes out of the oven and is all golden delicious on top!

Doesn’t every great dish start with butter? Haha! Butter makes everything better right? I like to use the unsalted butter in a lot of recipes. It’s better to add your own amount of salt. I do prefer the landolakes butter but I don’t always have it on hand.

Unsalted butter gives you control of the flavor. “As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through. Have you ever noticed that some recipes call for using unsalted butter and then to add salt? Without the added salt in the unsalted butter, the pure sweet cream taste comes through and you can add the exact amount of salt you want in the recipe.” https://www.landolakes.com/expert-advice/salted-or-unsalted-which-butter-should-i-use-when/

Simple spices. Sure you can go get some fresh parsley or fresh thyme. But honestly all those fresh spices don’t last in my fridge very long, and I don’t have the luxury of having a garden with fresh plants either. I use these simple spices. It’s not overly spiced and I think that’s what makes it comfort food.

You can use fresh carrots, and frozen peas. You can use the bag with the corn in it too. I am not a fan of corn in my chicken pot pie. The frozen bag of peas and carrots are just perfect. I use the whole bag for this pot pie.

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 stick of unsalted butter
  • 3/4 cup of flour
  • 1 onion chopped
  • 1 12oz package of frozen peas and carrots
  • 3 cups of chicken stock
  • 1/4 cup of half and half
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp poultry seasoning
  • 1 TBSP dried parsley
  • 1 package of prepared pie crust (I use Pepperidge Farm)
  • 1 egg for egg wash
  • 1 TBSP seas salt for the top.

Directions

Preheat oven to 350º. In a medium sized sauce pan place chicken in water to cover the top, boil on medium heat for about 20-30 minutes until done. Shred chicken and set aside. Meanwhile, melt butter in a large pan on medium low heat. Add chopped onions and cook till translucent, about 2 minutes. Add flour, stir and cook for 2 more minutes until the flour is all incorporated in the onions and butter. Add chicken stock one cup at a time whisking it into the flour mixture. Pour in the half and half. Add all the spices and mix well. Stir in the frozen peas and carrots. Fold in the cooked chicken.

Pour it all into a 9 inch glass pie pan. Top with the prepared pie crust and crimp the edges. of the crust, or fold them over the edges. Make an egg wash with 1 egg and about a TBSP of water. Brush on top of the crust. Using a knife, make a couple slits in the top of the crust to let it vent. Sprinkle with sea salt. Place pie pan on a baking sheet to catch any leaks. Bake for 50-60 minutes until golden on top. Remove from oven and let set for 10 minutes. Serve warm.

If you are like me, just one crust is enough on the top of the filling. But if you prefer two, prepare the pan with a crust on the bottom of the pie pan before filling it.

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