Homemade Chicken Pot Pie
Updated: Mar 7
Who doesn't love Chicken Pot Pie? Especially during Long Island Snow Storms, there is nothing better than some warm comfort food! My husband loves coming in from snow blowing to a nice warm meal!
Chicken Pot Pie also freezes extremely well! I always make two, one for now and one for another time! To freeze, a chicken pot pie, freeze before you bake it. Double the recipe if you would like to freeze one!
What will you need?
Rotisserie Chicken Pillsbury Pie (refrigerator section, two pack)
3-4 Small Yukon Gold Potatoes (suggested, can use red potatoes too!) 1/2 cup of Frozen Peas
1 cup of Frozen Corn
1 cup of diced Carrots (You could use a 16oz bag of frozen pea, corn, carrot vegetable bag)
1 cup of diced Celery
2 small onions or 1 large onion
Salt + Pepper
1/2 stick of butter
1/3 cup of Flour
2 cans of Chicken broth
1 tablespoon of Better than Chicken Bullion or 2 Chicken Bullions
1 tablespoon of Thyme
Remove your pie dough from your fridge to sit on the counter and soften.
First, cut up your potatoes and boil until the potatoes are soft enough to cut with a fork. Around 20 minutes.
Once your potatoes have finished cooking, move to the next step.
In a saucepan on medium heat, add butter and onion to cook for 3-5 minutes until the onion is translucent.
Then add your celery and carrots (if you are using raw only, if you are using frozen wait) cook for about 10 minutes, until they have softened. (if you are using larger cut up carrots may take a little bit longer)
Add potatoes to the mixture.
Now add flour, and stir until it is fully mixed, and you do not see any white flour.
Now add your chicken broth, better than bullion along with your frozen vegetables. Add thyme to the sauce along with salt and pepper.
Simmer on medium heat for twenty minutes while your sauce thickens. Stir every few minutes.
Now, start to remove the chicken breast off of your Rotisserie chicken and dice it up. Then add to your sauce. Add salt and pepper to taste. Stir.
Preheat your Oven to 375.
Remove your Pillsbury pie dough and flatten, (May need to roll out)
Once your mixture is thick, remove it from heat and allow it to sit for another 5 minutes. Stir.
Put your pie dough on your Pie dish. Make sure it is pressed down. Then add the mixture to your pie shell.
Once your pie dish is filled add the pie dough top. Add "breathing" slits to the top of the pie dough. Also, make sure you seal the edges.
Then crack an egg in a bowl, whisk and brush on your top pie shell. Lightly salt and pepper.
Note: If you prepared the pot pie prior and were in the fridge, heat up for additional 5 minutes with tin foil over the pot pie.
Now it is time to bake! Bake for 35 minutes at 375.
Tip: If you put tin foil around the edges, you will prevent the edges from burning, then remove the tin foil for the last 15 minutes of cooking.
Once your pie is baked, let it sit for 10 minutes. If you cut the chicken pot pie too soon, your mixture will be watery and not the delicious thickness it should be.