Warm, flaky, crispy pie crust, filled with a creamy and savory chicken and vegetable pot pie filling, can you imagine a meal anymore comforting?
I can remember being a kid, and eating pot pies that were bought from the frozen department of the grocery store. They were okay, but I always remember wanting to have more chicken in them. And knowing me, I had to come up with my own homemade version.
In my homemade version of Chicken Pot Pie, I’ve created a creamy and savory chicken broth gravy-like filling for the chicken and vegetables to get all nice and happy in. You can use whatever vegetables you like; out of convenience, I used a blend of mixed frozen vegetables that includes: Green beans, peas, corn, and carrots.
Ingredients:
2-9 inch refrigerated pie crust dough (or homemade if you’re feeling adventurous)
2 cups cooked, boneless, skinless chicken breasts, shredded or cut into bite-sized cubes
2-14 oz cans low-sodium chicken broth
½ cup whipping cream
3 tbsp unsalted butter
3 tbsp flour
2 tsp cornstarch
½ tsp of salt and ground black pepper each
¼ tsp ground turmeric
12 oz bag frozen mixed vegetables
¼ cup chopped onion
Melt the butter on medium heat in a sauté pan. Whisk in the flour to create a roux.
Whisk in the chicken broth, whipping cream, and cornstarch. Season with the salt, pepper, and turmeric. The turmeric is where the nice, golden yellow color comes from. Bring to a simmer and simmer until the broth mixture has thickened, about 10-15 minutes. Stir every few minutes. This mixture should be almost like a gravy consistency.
Add the vegetables and chicken to the filling mixture and heat for about 1 minute.
In a greased pie pan, lay in the first sheet of pie dough. Trim any excess around the rim.
Spoon in the chicken pot pie filling.
Lay the top layer of dough onto the filling and pinch and crimp the edges of the pie dough together with the bottom layer of dough. Cut a few slits in the top of the crust to vent.
Bake on 400 degrees Fahrenheit for 35-40 minutes. If your crust edges get too brown, you can always tent with foil.
Remove the pie from the oven and allow it to rest for about 5-10 minutes.
Cut the pie into 8 slices and serve!
- 2-9inch refrigerated pie crust dough (or homemade if you’re feeling adventurous)
- 2 cups cooked, boneless, skinless chicken breasts, shredded or cut into bite-sized cubes
- 2-14oz cans low-sodium chicken broth
- ½ cup whipping cream
- 3 tbsp unsalted butter
- 3 tbsp flour
- 2 tsp cornstarch
- ½ tsp of salt and ground black pepper each
- ¼ tsp ground turmeric
- 12 oz bag frozen mixed vegetables
- ¼ cup chopped onion
- Melt the butter on medium heat in a sauté pan. Whisk in the flour to create a roux.
- Whisk in the chicken broth, whipping cream, and cornstarch. Season with the salt, pepper, and turmeric. Bring to a simmer and simmer until the broth mixture has thickened, about 10-15 minutes. Stir every few minutes. This mixture should be almost like a gravy consistency.
- Add the vegetables and chicken to the filling mixture and heat for about 1 minute.
- In a greased pie pan, lay in the first sheet of pie dough. Trim any excess around the rim.
- Spoon the chicken pot pie filling into the pie pan.
- Lay the top layer of dough onto the filling and pinch and the edges of the pie dough together with the bottom layer of dough. Cut a few slits in the top of the crust to vent.
- Bake on 400 degrees Fahrenheit for 35-40 minutes. If your crust edges get too brown, you can always tent with foil.
- Remove the pie from the oven and allow it to rest for about 5-10 minutes.
- Cut the pie into 8 slices and serve!
