Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Print recipe
Chicken Pot Pie
Serves 6-8
Prep time 35 minutes
Cook time 35 minutes
Total time 1 hours, 10 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot

Ingredients

Chicken broth

  • 1 bag 2.5lbs frozen chicken thighs
  • 1 1/2 tablespoon kosher salt (add to your taste)
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried minced onions
  • 1 leaf bay leaf
  • 1/2 teaspoon pepper
  • 1 teaspoon celery flakes (substitute with fresh celery tops)
  • 9-10 cups water (use just enough water to cover chicken)
  • 1/2 teaspoon basil

Pot pie filling

  • 1 stick unsalted butter
  • 1 cup coarse chopped onions (1/2 large onion)
  • 1 1/2 cup chopped carrots
  • 1 1/2 cup chopped celery
  • 4 cups chopped potatoes
  • 1 cup frozen peas (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried parsley
  • 5 -8 tablespoons flour (add enough to get desired sauce thickness)
  • 2 1/2 cups chicken broth
  • 1/2 cup milk (substitute with heavy cream or half-n-half)
  • 4 cups chopped cooked chicken

Pot pie crust

  • 2 boxes pre-made pie crusts (4 total)

Note

If using store bought chicken broth, you may need to adjust seasonings to your taste. For example, salt and herbs may need to be reduced or increased.

Directions

Chicken broth
Step 1
chicken broth base and boiled chicken
Add chicken to a large pot and add water until the chicken is covered. Add salt, thyme, oregano, basil, bay leaf, pepper, dried minced onions, garlic powder, and celery tops or flakes. Cook over high heat until boiling and lower to medium. Cover and cook for 25 minutes or until cooked. Pull chicken out of the broth and coarse chop. Skim broth, strain, and set aside for later.
Pot pie filling
Step 2
chicken pot pie vegetables
Add 1/2 stick of butter to a large pot over medium heat. Add onions and cooked until translucent. Add the remaining 1/2 stick of butter, carrots, celery, and potatoes. Stir vegetables until well coated with butter. Cover and cook for 8 -10 minutes or when potatoes are almost fork tender. Stir every few minutes to prevent burning. Next, add flour and stir until all the vegetables are coated. Add chicken broth and milk. Stir. Add in frozen peas and cooked chicken. Add more flour if you want the sauce thicker. Set aside.
Pot pie crust
Step 3
bottom chicken pot pie crust
Cover the bottom of a 9" x 13" deep casserole dish with two pie crusts. The dough should cover the entire bottom and go 3/4 way up the sides of the dish. Cut off any excess dough and use to build up areas that aren't high enough on the sides of the dish. Pour pot pie filling into the prepared casserole dish. Cover with remaining two pieces of pie crust. Cut off excess and roll dough over to create a crust edge. Use excess dough to create decorative cut outs for the top or to patch broken areas of dough. Poke a few vent holes on the top of the dough. Cover with a foil tent. Bake at 400°F for 25 minutes. Uncover and bake for another 10-15 minutes until the top crust is golden brown. Serve!
Step 4
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