Kelly's Chicken Pot Pie
My slightly-tweaked take on a chicken pot pie.
First off, I want to give credit for my pot pie recipe to this recipe from Natasha’s Kitchen. I used this at first and then tweaked and made it my own!
This is one of my favorite recipes to make in the winter because it is hearty, warm, and really is just an A+ every time! I also love gifting Chicken Pot Pie because it freezes well if you can't eat it right away, the leftovers are stellar, and it is a full meal in one food!
This recipe primarily requires chopping and sautéing! This would be a great recipe for a beginner or to do with kids interested in cooking.
This recipe includes gluten, dairy, and meat and I would not consider it healthy, but, hey, everything in moderation!
Ingredients
2 pie crusts | This is a great recipe or there are 2-packs in the freezer section of grocery stores - I always buy pre-made for ease!
4 cups shredded chicken | about one rotisserie chicken (minus the drummies/wings) or 1/2 a Costco chicken or 1 1/2 lbs boneless chicken
1 stick | 8 tbsp salted butter
1 medium yellow onion (or more!), chopped
8 oz white or brown mushrooms, diced (do not skip!)
3 garlic cloves (or way more) | pro-tip, frozen garlic tastes better than jar garlic and comes in perfect little clove-sized cubes or use fresh
1/2 cup flour
2 cups chicken stock (you can use broth, but it has more salt so watch it!)
1/2 cup heavy whipping cream
2 tbsp Worcestershire sauce * this is Kelly’s secret ingredient
Salt and Pepper
1 1/2 cups frozen veggies (do not thaw)- peas, corn, green beans, carrots (traditionally carrots and peas, but I don’t love cooked carrots and love corn and green beans)
1 egg
Directions
Using a wok, dutch oven, or deeper frying pan, melt the butter. Add onions and saute over medium heat until semi-transparent.
Add the diced mushrooms and garlic and saute another 5 minutes until mushrooms are softened.
Add 1/2 cup of flour to the mushrooms and stir constantly for 2-3 minutes. When the flour has been fully absorbed, add the chicken stock, heavy whipping cream, and Worchestire sauce and bring to simmer for about 1 minute. Once it has thickened into a nice gravy, season well with salt and pepper.
Stir in shredded chicken and all the frozen veggies. Once they are all mixed in, remove the filling from the heat. Wait for the mixture to cool down a bit.
Place one of the pie crusts at the bottom of a circular baking pan (~9”) and spoon or pour the filling in. It should be pretty full, like a hobbit hill, but you might have some extra filling (see below for what to do with extra filling).
Place the 2nd crust on top and go around the edges, crimp, pinch, twist to close the pie and make a nice crust. Using a sharp knife, cut 5 slits on top. Beat the egg and brush on the egg all over the top and crust. Sprinkle with coarse salt and pepper.
Bake at 425° for 30-35 minutes or until the top is perfectly golden. Check it after 20 minutes and if the crust is getting too brown, make a pie shield (square piece of tin foil, cut out circle in middle so tin foil only covers the crust/edges of the pot pie).
Once you take it out, try and wait 15 minutes before cutting it so the gravy can set!
Bonus | How to freeze and bake from frozen
Cover the unbaked pot pie in tin foil and wrap in ample cling wrap and keep it in the freezer until ready to eat. Do not thaw. When you are ready, bake at 425° for 50 minutes. Keep covered for the first 20 minutes and keep a close eye on it for the final bit to make sure the crust doesn’t over-brown.
