Happy Hump Day, my friends! I thought I’d give you a brief chandelier break and bring you one of my family’s favorite recipes. Although it is getting warmer as Spring approaches, this easy chicken pot pie recipe still satisfies on those cool nights!
This recipe came from one of my favorite cookbooks called “Classic Corporate Cookery”. The book is compiled of recipes from First Union Mortgage Corporation Employees, which eventually became Wells Fargo. (So, a shout out to Carol Alley of Raleigh, North Carolina for the original recipe!) Anyway, as usual, I tweaked it a bit making it easier, such as using a pre-cooked rotisserie chicken from the grocery store and pre-made pie crusts. Just so you know for this recipe you can cook and shred your own chicken, but trust me, this is easier and it tastes great!
EASY CHICKEN POT PIE RECIPE:
- 1 Rotisserie chicken, deboned and chopped (I also remove most of the skin)
- 2 cups peeled and cubed potatoes
- 1 cup chopped carrots
- 8.5 ounce can baby peas, drained
- 5 Tablespoons butter
- ⅓ cup plain flour
- 1 teaspoon salt
- dash fresh ground pepper
- ¾ cup milk (can use 1%)
- 1 ½ cup chicken broth
- 1 pie crust
1-Preheat oven to 425 degrees. Grease an 8 x 8 x 2 inch glass Pyrex dish with Pam Spray.
2-Remove chicken and skin from rotisserie chicken. Chop chicken and layer on the bottom of the pan. (if you want to cook your own chicken, cook 2 large chicken breasts, drain and chop and use as the bottom layer of the pot pie.)
3-Boil potatoes and carrots in water until tender. (about 20 minutes)
4-Drain potatoes and carrots, stir in drained peas, and place on top of chicken.
5-In a small saucepan, melt butter and stir in flour, salt and pepper. Add milk and chicken broth.
6-Cook over low heat until thickened, stirring constantly.
7-Pour over chicken, potatoes, peas and carrots.
8-Top with pie crust. (I use Pillsbury Pie Crusts found in the refrigerated section at the store.) Because I am sometimes ridiculous, I rolled the pie crust with a patterned rolling pin before I put it over the pot pie so it would be pretty. (Don’t be jealous, Helen, you can borrow my fancy rolling pin anytime!)
9-Cook in preheated oven for 20-25 minutes until pie is bubbling and pie crust is browned.
10-Enjoy! NOTE: The uncooked pie crust is round, so I place it over the square pan and cut along the inside of the pan. And because the crust is the best part, I put the extra pie crust around the edges as shown below. If you want to be creative, you can cut the excess crust into shapes and place on top of the square crust. (As you can see from the finished product, my rolled pattern on the pie crust was a wasted effort, but still a fun experiment. My husband did not notice, but thoroughly enjoyed the pie.)
This recipe is quick, easy and affordable. When my boys were young, I made it without the peas because my baby son did not like peas. Nor does he to this day. So, you can make it without peas and it’s still delicious. It’s only a few more days until Spring officially begins, so give this recipe a try and let me know what you think!
I hope you have a wonderful day! The high here today is 66!! Woo-Hoo! Until tomorrow, xo Dell