Here’s hoping your Pi Pie day is going in full swing! Even though it is Monday at least you can also celebrate this nerdy and tasty holiday to make the Monday blues a bit brighter.
Chicken Pot Pie is such a classic and timeless recipe. On a day like today there is nothing more comforting than to dig into a big ol’ plate of chicken pot pie to ease all of your worries. To make this recipe even easier, and less daunting, I used refrigerated pie dough. Using refrigerated pie dough is such a time saver but if you are feeling adventurous you are free to use your favorite recipe for pie crusts, I won’t be offended.
If you haven’t made chicken pot pie before you will be surprised at how easy it is and probably wonder why you didn’t try it sooner! Let’s get started!
Classic Chicken Pot Pie (with refrigerated pie dough)
- 1/3 cup butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 3/4 cup whole milk
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Chicken seasoning, to taste, optional
- 2 tablespoons fresh parsley, chopped, optional
- 2 chicken breasts, cooked and diced or shredded
- 16 ounce bag mixed vegetables (I used a bag with peas, carrots, corn, and green beans), set out at room temp to thaw for half an hour
Directions: Heat oven to 425 degrees. Set out pie crusts to come up to room temperature. Cook chicken breasts and chop into bite sized chunks. Unroll one of the pie crusts and line a 9 inch pie plate with the crust, trim the crust to the edge of the pie plate. Leave second crust in package until the filling is ready.
To prepare the filling: add the butter and olive oil to a deep skillet or pot set over medium heat. Add the onion to the butter/oil mixture and cook until slightly softened, about 4-5 minutes. Sprinkle the flour over the onions and stir to completely combine the flour into the onion mixture. Allow the flour to cook and thicken for 1 minute before pouring the chicken broth and milk into the pot. Stir to combine everything and add your seasonings. Continue cooking over medium to medium-high heat until the mixture has thickened considerably. Once the liquid has thickened enough to coat the back of a spoon, stir in the chicken, mixed vegetables, and fresh parsley. Allow the entire mixture to heat through then remove the pot from the heat.
Pour the chicken filling into the bottom crust, and smooth out the top with a spoon. Unroll the second pie crust and place on top of the filled bottom crust. Use your fingers to pinch the edges of the crusts together and crimp the edges to make a scalloped edge. You may need to trim the top crust depending on the shape of your pie plate. Cut a few slits in the top of the pie to allow steam to escape. Place the pie in your preheated 425 degree oven and bake for 20 minutes. After 20 minutes remove the pie from the oven and loosely cover with foil. Lower the oven temperature to 375 degrees, bake for another 20 minutes or until pie is golden brown and piping hot. Allow the chicken pot pie to cool for at least 20 minutes to allow the juices to cool and thicken inside of the crust. Cut slices of the pie, serve, and enjoy!
Here is all you need for this delicious chicken pot pie. I forgot to add the olive oil and garlic powder to this photo because I didn’t read my recipe card close enough before I pulled everything out of the refrigerator and cabinets. Here is a lesson for you- always read the ingredients and recipe completely through before you start cooking! You don’t want any surprises along the way. At least I remembered the butter, that is the most important thing obviously. Also, yes, that is a glass with two parsley ice cubes in it. I never can use up a bunch of parsley when I buy it from the store so I have taken to chopping my herbs and freezing them with a little water in an ice-cube tray so I don’t end up throwing away half a bunch of herbs every week.
Throw your butter, 2 tablespoons olive oil, and diced onion into a deep skillet or pot. Cook this on medium heat until the onion has softened.
Now, while the onion is cooking, unroll your dough from the package. Line your pie plate with one crust and trim the edge of the crust if you are not using a deep dish pie plate like I was.
By now your onions should be ready to go. Yum, the smell of onions cooking in butter is heaven!
Sprinkle in the flour over your onion mixture, give it a good stir to incorporate the flour completely.
Cook the onion/flour mixture at least one minute before adding your liquids.
Pour in the chicken broth and milk into the pot. At this point go ahead and add your seasonings. As you know by now I really like pepper and the chicken seasoning is optional if you do not have any available, but if you do use it!
Allow this mixture to cook until it has considerably thickened, you want it to coat the back of your spoon.
Stir in your veggies, chicken, and parsley. Let this all heat through still on medium heat. Remove from heat and get ready to fill your bottom crust.
Carefully pour/scoop your chicken filling into the bottom crust. My chicken breasts were pretty large so I actually had a little extra filling that I could not fit into this crust without risking an overflow. If that happens save the filling and serve it with a biscuit or a slice of crusty bread, this filling is delicious on its own!
Smooth out the filling in the bottom crust and place your top crust. I ended up overlapping the top crust by pinching it together along the outside of the bottom crust and then added a scalloped edge, what is a pie without a pretty edge? Lastly, cut a few slits in the top of your pie to allow steam to escape. Depending on the size and depth of your pie plate you may have to handle the crust a little differently than I did.
Place the pie in your preheated 425 degree oven for 20. After it has baked 20 minutes at 425 remove the pie from the oven and lower the temperature to 375, cover the pie loosely with foil, and bake another 20 minutes until you have a delicious golden and piping hot Chicken Pot Pie.
This is important- allow your pie to cool at least 20 minutes before cutting into it! See this photo? I was impatient and cut into it too soon and had a messy, but still amazingly delicious, piece of pie on my hands. I couldn’t help it, I was too hungry and excited to wait any longer! Can you blame me? One of these days I will force myself to be patient and take a cleaner photo to share with you.
Even though it came out a bit messy, this dish was still comforting and wonderful.
I’ll just eat half of the pie, don’t mind me! I hope you enjoy this classic dish as much as I have and again, Happy Pi Pie day!