This is one of those recipes that never has to be made the same way twice. Use what vegetables you have! Every time I’ve made it, there are requests for seconds. I like to buy a rotisserie chicken from Costco and use the meat from that. I also add cheese, which I haven’t seen in another chicken pot pie recipe, but hey, we like cheese! Try it out, make your own changes, and enjoy!
1 pound(ish) shredded or cubed chicken
3 cups vegetables (frozen, canned, or fresh)
3 tablespoons butter
1 1/2 cups chicken broth
1/2 cup milk
1/3 cup flour
Seasonings (salt, pepper, onion powder, garlic powder, celery salt)
2 unbaked pie crusts
I start with the rotisserie chicken from Costco. Usually I’ll buy this and we’ll eat the drumsticks and wings with some pasta or something for dinner that night. Then I’ll put the rest of the chicken in the fridge for a day or two before making chicken pot pie. I cut the meat off into little pieces, and I include the skin with it too because… well, yum! I’ve never actually weighed how much chicken I’m using, I just eyeball it. It’s roughly a pound. 🙂
Once the chicken is all cut up, I set that aside and start with the vegetables. I have used a mixture of corn, peas, carrots, celery, green beans, onions, etc. I like to use at least three different vegetables, and not more than one cup of each. If using frozen veggies, I throw those into some boiling water and then drain it once they’re ready. Drain any canned veggies as well. If using fresh veggies, I peel and chop them up using my beloved SlapChop. Then, I saute all the veggies together in a large saucepan with the butter. Add the chicken and mix well. (Add more butter for flavor, if you’d like.) Pour in the chicken broth and milk, continue to stir on medium high heat. This is when I start adding the flour to thicken it up a bit. Sprinkle in your choice of seasonings as well. Continue stirring and simmer over medium heat until the mixture is hot and thick.
Roll out one of the pie crusts into a pie pan. Pour the filling mixture into the pie crust. Sprinkle shredded cheese on top. My favorite is colby jack.
Roll out the second pie crust and place on top. Seal the edges with the bottom pie crust. You can cut away the excess dough, or if you like crust like we do, just fold the edges together to create a thicker crust. Cut several slits in the top to allow steam to escape, because the filling will get hot!
Bake the pie in the preheated oven at 425 degrees for around 30 minutes. I set the timer for 28 minutes so that I can start checking it then. The pastry should be golden brown and the filling should be bubbly through the slits.
Allow the chicken pot pie to cool for at least 10 minutes before serving. It is hot! And it’s so good. Enjoy!