Family Favorite Dinner: Chicken Pot Pie

One of the things I promised when I began my blog was to not tease you with a recipe and then make you read/scroll through paragraphs of backstory before I handed over the details. So, without further ado…

Chicken Pot Pie (from scratch)

1 frozen/refrigerated pie dough or 1 batch Pioneer Woman Perfect Pie Crust Recipe (link at the bottom of the page – I substitute shortening for butter)
1 lb boneless skinless chicken breast (if you want a richer/moister dark meat option try boneless skinless thighs) cut up into 1 inch pieces
1 bag frozen mixed veggies
4 oz cream cheese
3/4 cup reduced sodium chicken broth
2 Tbsp olive oil
1 Tbsp butter
1 Tbsp flour
3/4 tsp garlic powder
1/2 tsp thyme
1/2 tsp sage
1/4 tsp rosemary
1/4 tsp onion powder
1 egg
2 Tbsp water
salt and pepper to taste

Preheat oven to 350F. *If using frozen pie crust, thaw it. If using refrigerated pie crust, leave in the refrigerator until after the chicken and sauce are cooked*

Heat olive oil in a large skillet and add chicken dusted with a little salt and pepper. Cook until JUST no longer pink in the middle. Feel free to chop the chicken into smaller bits as it cooks but keep in mind that it will dry out quicker that way. Once cooked through, remove chicken from pan and set aside.

Melt butter in the skillet and whisk the flour into the liquid butter, cooking until it turns a deep rich tan(ish) color. Pour chicken broth into the rue and whisk until it has thickened. Be careful not to boil the sauce. Reduce your burner to LOW if it starts to bubble. Add herbs, salt, and pepper. Cut the cream cheese into smaller chunks and add bit by bit into the sauce. Stir until the cream cheese is melted and combined with the rest of the mixture.

Rinse the frozen vegetables, drain, and add to the skilled with the cream cheese sauce mixture. Add the cooked chicken back into the pan with the veggies and sauce and stir to combine everything. Be careful not to over cook the chicken at this point. Turn off burner and set skillet aside.

Remove pie crust from refrigerator. Using a regular pie pan/tin, lay one layer of pie crust across the bottom and smooth to perfectly centered and even. *Working with cold pie crust is significantly easier and will cook better* Leave any parts hanging over the edges. Pour the entire contents of your skillet chicken mixture directly onto the pie crust. Use the second half or piece of pie crust to place on top of the pie. Using a fork, crimp together the top and bottom of pie crust. Once the crust is crimped, use a butter knife to cut excess pie crust from around the edges. If the pie crust is not crimped, the sauce can bubble out and make a mess. Equally, untrimmed edging is likely to burn.

Vent pie crust by scoring with the butter knife either in an X in the center as is traditional or whatever pattern fancies you! This is where my “rustic is chic” style of baking/cooking really shines. I have neither the ability or patience to perfectly manipulate pie crust so I really try to remind my family/friends that this chicken pot pie is made from scratch. And probably a little extra love. And just a dash of “you better appreciate this!” In a small bowl whisk together egg and water. Using a pastry brush, brush egg mixture across the top of the pie crust. Cover the entire surface taking care not to let it run down the edges of the pan.

Place the pie in the 350F preheated oven and bake about 40-50 minutes or until bottom pie crust is fully baked and top is golden brown. Let stand about 15 minutes before serving.

https://thepioneerwoman.com/food-cooking/recipes/a11734/perfect-pie-crust-recipe/

Now that I’ve handed over the recipe, here are my photo notes!

1 lb boneless skinless chicken breast cut into 1 inch pieces

Add chicken to the hot skillet with olive oil and cook until JUST no longer pink.

After the chicken is cooked and removed from the pan, melt the butter and add in flour to make a rue.

Cook the rue until it reaches a deep tan color. You can see the little brown bits left over in the pan from cooking the chicken.

Add in 3/4 cup reduced sodium chicken broth and stir until the sauce is thickened.

Add the cream cheese in small bits and stir until melted into the sauce.

With the rue, the cream cheese, and all the amazing herbs, you have created a delicious sauce base to your chicken pot pie WITHOUT using *cream of* anything. (And everyone cheered – at least the moms)

Rinse and drain frozen mixed veggies. I add extra sweet corn since my kiddos love it so much.

Add your rinsed mixed vegetables into your herb sauce and turn to coat.

Next add the cooked chicken to the mixture.

Either unroll your prepared pie dough or roll out your Perfect Pie Crust to a thin layer that covers the bottom of the pan. Technically, the bottom crust is optional. If you’re going for a healthier option, omit the bottom crust. If you’re going for a tastier option proceed as photo’d. 😉 Leave the edges rough until adding the top layer. *If you’re using a bottom layer of crust, I recommend blind baking the crust alone prior to adding the filling and topping*

Pour the contents of your skillet onto the bottom pie crust.

Add the second half of the pie crust and crimp the two layers together by pressing a fork around the edges.

After trimming the excess crust around the edges and venting the center, brush the top with egg wash. Place in 350F oven for 40-50 minutes or until the bottom crust is fully cooked and the top is golden brown.

Golden crust means dinner is ready!

Chicken Pot Pie: This is one meal that my kiddos gobble up their vegetables, no problem!

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