When I think of pot pie, I think of pure comfort. The buttery flaky crust, the moist chicken, the tender vegetables, and the “glue” that makes it all stick together…a perfectly cooked roux made out of butter, flour, chicken broth, and half & half. This Chicken Dinner Pot Pie is giving me great comfort already.
With the Holidays coming, I decided my Chicken Dinner Pot Pie recipe needed a serious make-over.
I used to buy those mini Marie Callander Pot Pies for Zach for a time period, because he would come home from school starving. But after looking at the nutrition info (eek), I stopped. Now I make my own slightly healthier version. It’s definitely not a light recipe but if you make it yourself, you can control the fat, sodium, and calorie content. So if you want to use less butter or make your own crust or use skim milk, go for it. YOU are in control.
Tips for making Chicken Dinner Pot Pie:
- Use leftover chicken or turkey, or even a rotisserie chicken.
- Pillsbury Pie Crusts are easy and delicious, but you can make your own pie crust too.
- Make sure you simmer the roux for 10-15 minutes in order to get it nice and thick.
- Using a lot of veggies results in a really FULL pie. This is key to eating only one piece!
- Don’t forget to use an egg wash on top crust, and cut a few slits in the top – which allows steam to escape during the cooking process.
If you let the pie sit for about 15-20 minutes before cutting it, your presentation will be pretty. Not quite like the picture below. That’s what happens when you are hungry and can’t wait to cut your Chicken Dinner Pot Pie.
Make this classic dish next: Make Ahead Creamy Mashed Potatoes
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A thick and creamy chicken pot pie that is perfect for a weeknight meal!
- 1/3 cup unsalted butter
- 1/2 cup celery chopped
- 1/2 cup onion chopped
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon poultry seasoning
- 2/3 cup half and half
- 1 1/2 cups chicken broth
- 3 cups chicken thighs/breast cooked and chopped
- 16 oz. frozen mixed vegetables
- 5 oz. frozen peas
- 2 9" pie crusts (like Pillsbury) or use homemade
- 1 egg
- Lay chicken thighs/breasts on sheet pan and drizzle lightly with olive oil. Season with salt and pepper (to taste). Bake on 400 degree oven for approximately 40 minutes or until done.
- Chop chicken into bite sized pieces. You can also use rotisserie chicken instead of baking your own, or just use leftover chicken or turkey.
- Prepare bottom crust by spraying a 10-inch pie pan and pressing crust into pan.
- Melt butter in large saucepan. Add celery and onion and cook until tender.
- Add flour and spices and stir until well mixed and flour lumps have dissolved.
- Stir in milk and chicken broth and heat to boiling, stirring constantly. Reduce heat and simmer over medium-low heat until thick, approximately 10 - 15 minutes. Remove from heat.
- Add chicken and frozen vegetables to saucepan and combine. Pour into prepared pie pan and top with second crust. Seal together with your fingers, careful to crimp the edges.
- Using a sharp knife, cut a few slits on top crust to allow steam to escape during baking process. Then brush beaten egg on top crust.
- Bake on 400 degrees for 40 to 45 minutes, or until top is nice and golden brown.