Chicken Pot Pie

April 27, 2010

I grew up eating frozen pot pies.  Banquet, never Swanson.  Back in the days before microwaves, when you had to wait for the oven for how long? Nearly an hour?  They were both a comfort and a convenience food, despite that wait.  Now I make my own, and all the warm comfort is there and then some.  And, to make it a bit more convenient, I generally use refrigerated pie crust.  Feel free to make your own.

  • Boneless Chicken Tenders, a couple of pounds.  The frozen stuff in a bag works fine for this.
  • Pie Crust
  • Potatoes, 4 or 5
  • Carrots, 4 or 5
  • Onion, 1 large or 2 small
  • Celery, 2 or 3 ribs
  • Frozen Peas, about a cup
  • Sage, a nice-sized sprig of fresh or equivalent dry
  • Butter, 3 or 4 tablespoons plus enough to butter the pie pan
  • Flour. about 1/3 cup
  • Chicken Stock, 2 to 3 cups
  • Salt/Pepper

Thaw the chicken and pat it dry.  Melt the butter in a large saute pan over medium to medium-high heat.  Add the chicken sprinkle generously with salt and pepper.  While the chicken is cooking, chop the vegetables.  Slice the onion, celery and carrots.  Dice the potatoes into small chunks.Once the chicken is nice and brown on the bottom, turn it over and sprinkle it with flour and sage.Stir it well, until the flour is absorbed by the butter and the chicken is well-coated.Stir in the chicken stock and reduce the heat a bit.  Let it cook for a few minutes then cut the chicken into smaller chunks if you like.Add the vegetables and let it simmer for a bit, until the potatoes and carrots start to get tender.

While the chicken and vegetables cook, butter a pie pan and press in the bottom crustOops, I forgot to add the peas earlier so I stirred them in at this point.  No matter, they’ll cook just fine once in the oven.Spoon the chicken/vegetable mixture into the crust.  I had plenty left, along with another crust I found in the fridge, so I made one without the top crust.Add the top crust, seal the edges and cut some slits for ventilation.  Bake at 350 for 45 minutes to an hour, until the gravy is nice and bubbly and the crust is nicely browned.The open version sure looked pretty.Let it sit for a few minutes before serving.Enjoy!

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{ 7 comments… read them below or add one }

1 Olga @ MangoTomato April 27, 2010 at 9:44 am

it’s been a very long time since I’ve had a chicken pot pie. Yours looks great!
I used to work at Kentucky Fried Chicken back in High School and loved theirs straight out of the oven.

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2 A Bowl Of Mush April 27, 2010 at 9:58 am

Ooh I love a good chicken pot pie! This looks melt in the mouth delicious! :)

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3 Wendi April 27, 2010 at 2:02 pm

I adore pot pie. I can’t remember if we dined on Banquet or Swanson. Actually, it was probably whatever was on sale that week. Before I ever tried to make my own, I swore allegiance to Marie Callender’s frozen pot pies.

I had really good results with Anne Burrell’s cream cheese dough…and I am a total doughphobe.

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4 Pam April 27, 2010 at 4:54 pm

This looks so good. And you just inspired me to make one up for the weekend. My 15 year old loves chicken pot pie and my two other kiddos like it as well. I don’t know why I’ve never put potatoes in mine. I know they have them in the frozen ones. I’m going to do it. The recipe I had for this I haven’t made in so long and I’m not even sure I know where it is.

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5 Stesha April 27, 2010 at 7:35 pm

My husband would marry you if he could. He loves chicken pot pie, and yours looks absolutely delicious!

Hugs and Mocha,
Stesha

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6 Memoria April 27, 2010 at 8:56 pm

Oh this chicken pot pie looks amazing!! I’m going to try out the cream cheese dough the above person mentioned with this.

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7 Pamela April 2, 2011 at 8:46 pm

This chicken pot pie was great…the family loved it. Thank you.

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