As a child I grew up eating those cute little frozen pot pies. I learned at a young age how to poke holes in the top and heat them up. To be honest, it’s still a comforting meal to me, and sometimes I’ll find them on special at the grocery store for $.75 each and buy a few.
I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives. A few months ago (before our move) I posted a status update on my facebook that I was making a chicken pot pie using Pillsbury Pie Crusts. I asked if anyone would like the recipe and some interest was shown so I had planned to share it with you during our move. Unfortunately over the course of that move I misplaced my folder that I write all my recipes down in that I’m making and testing. Thankfully I found it, (in my son’s dresser drawer – what’s that about!!??) so now I can share this delicious recipe (adapted from this one) with you! Maybe it will bring about fond and comforting memories for you as well!
Ingredients:
- 1/3 cup butter
- 1/3 cup chopped onion
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 10 baby carrots, sliced
- 2 medium yukon potatoes, peeled and diced
- 1/3 cup all purpose flour
- 1-3/4 cup chicken broth
- 3/4 teaspoon salt
- 1/2 teaspoon poultry seasoning (such as Old Bay)
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 cup milk
- 1/2 cup frozen peas
- 2-1/2 cup cooked, shredded chicken
- 1 box refrigerated pie crust (like Pillsbury), brought to room temperature
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| Preheat oven to 425 degrees. Begin by sauteing your onion with the butter in a medium saucepan. |
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| Add the garlic and celery, heat until just softened. |
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| In a separate pot, bring water to boiling. Add carrot slices, then potatoes. Heat until just tender. |
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| Stir in flour and whisk quickly until well blended. |
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| Slowly add chicken broth, whisking immediately. Add seasonings and continue to mix. |
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| Add milk, and whisk often keeping pot over medium heat until thick. |
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| Once sauce has fairly thickened, add carrots and potatoes, frozen peas, then the shredded chicken. Mix to combine. |
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| Roll the first refrigerated pie crust into a pie dish, cutting any excess crust off the edge. Fill the crust with the warm pot pie mixture. |
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| Cover with the second pie crust. Center the crust over the bottom one, then flute the edges. |
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| Cut a few slits in the center of the crust so steam can escape while it cooks, and bake for about 50 minutes. During the last 15-20 minutes, cover the edges of the crust with foil or pie crust savers. |
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| Once done, the crust will be a beautiful golden color and the crust will have puffed up a bit and have a wonderful flaky texture. I typically allow the pie to cool for quite a few hours, or even refrigerate overnight. That way the filling has a chance to set and won’t make a mess when you cut into it! |
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| Here’s an example of a nice clean cut slice of chicken pot pie. |
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| Enjoy! |
I can totally use this right now! I am beyond sick and tired of chicken noodle. Yum! I have pinned and tweeted too
Ooh let me know if you try it Ruby and I hope you’re feeling better by now!
Yum! I can’t wait to try this out tonight. BTW, Found you over at the bloggy moms March Blog hop. I’m now following on Twitter @scggirl. Check out my blog: http://secondchancesgirl.blogspot.com
Hi Ida, nice to meet you! And thank you!
Yum! I was waiting for this recipe for a while. lol. I use the pillsbury pie crust too. Your filling looks better than what I make. I need to try this soon! 🙂
I know, it was so long ago that we talked about this recipe! Let me know if you try it!
Is this something I could make ahead and then pop into the oven on the day of?
Samantha, I don’t see why not!
Making this for tomorrow night, can’t wait, smells amazing!!
This pie looks so gorgeous!!…and I love how you gave explicit directions!! I know that I can create this!!
Just put this pie in the oven. SO excited to eat it! My husband could barley stay out of the kitchen when I was prepping it- asking if there was another pie for me, hinting that he could eat the entire thing himself! And yes, thank you for the explicit directions- I’m a picture kind-of person!
Yay! Enjoy, let me know how it turns out too!
I was wondering if I could just add frozen peas and carrots? When I do chicken pies I have usually just bought the bag of frozen peas and carrots together since those are the veggies my kids will eat and I like that they are in the same bag.
Thanks!
Hi Katie, it shouldn’t be a problem what type of vegetables you use, just follow the method of cooking! 🙂
can i tell you how much i LOVE chicken pot pie? i only wish i knew how to make it and this receipe is exactly how i like my pot pies, not too soupy…..GIRL! i just got hungry!
Yes, I am not a fan of soupy at all. I like it chunky and savory. I’m also a Dawn Marie!! 🙂
My daughter made this last week,it eas soooo yummy,im going to try to make it this week!!!!love this!
Yay, that’s wonderful Jessica! Glad you loved it. 🙂
Yum! Had some leftover chicken from a group event last week and put it to good use with your recipe! I made it this morning early so it would have time to set, as you suggest. When I’m ready to use for dinner tonite, do I just pop it back in the oven at 350 for 20ish min?
Yes, that should work well. I bet it’s smelling amazing in your kitchen!
This was so great! I ended up putting the carrots in with the celery and made my own crust. My crust cooked much faster and I had to scramble to cover the whole thing! The pie was even better the next day. I was surprised how simple and easy you made it and many thanks for the step by step pics- a big help!
So good.just the way I remember it.love love
Delicious! I have made this twice now-the family loves it!! I love fresh ingredients and no canned soups! Thanks for shaing!
Hi Sandy! So glad you enjoy this recipe, I don’t like using canned soups either! 🙂
Just in the oven now….easy to make and great instructions! Thank you Mama…. looks great! Can’t wait to eat for tomorrow night’s dinner, finally, a Monday with something to look forward too!! 🙂
That’s wonderful Carol! I hope you enjoy it!
I made two of these tonight, one for home and one for church Potluck tomorrow!! Ours was really yummy! One thing, My oven cooked it in only 30 minutes at 425. I put some egg white on top and also used a little more butter with the onions and celery. Thank you for a great recipe!
I made this tonight……EXCELLENT!! Wonderful flavor! Thank you for the recipe!!
So glad you liked it!
My friend made this for me and it was so amazing can’t wait to try it myself . Was going to make it this part of my frezzer meal collection
WOuld you put it together then frezze and defrost then bake? Or bake then frezze, defrost and reheat?
I’m so glad you liked it! I haven’t frozen to eat or make later, but if I did I’d probably try making it, baking it, then freezing it, then thawing out and reheating when I’m ready to serve it. Thanks for the feedback!
I make the extra Pot Pie, and freeze without cooking first. If I think ahead, I thaw Pot Pie, if I don’t think to take out of freezer in time to thaw, I just cook at 375 degrees, with about 30 minutes extra cooking time. Perfect every time.
That’s great! Thank you for your feedback!