Monday, September 24, 2012

Chicken Pot Pie

This pot pie filled up the house with such an aroma we were all going yummmm just smelling it while it cooked!  I used 1 store bought pie crust (I know I know, someday I'll learn how to make my own), and one roll out pie crust for the top.  It turned out beyond my expectations and I'll be making this again.  I don't think I'll ever buy a frozen mini chicken pot pie again!  This was easy, and tasted way better =)

Chicken Pot Pie

Servings: 4-5, 
This recipe makes 2 pies.


  • 2 store-bought pie crust (9-inch deep dish)*if it's frozen have it thawing on the counter while you prep.
  • 1 box roll out pie crusts (either Pillsbury or generic work equally well)
  • 2 cups water
  • 8 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
  • 3 carrots, peeled and cubed
  • 1 medium onion, chopped
  • 2 Tbsp. chicken bouillon granules
  • 1/4 tsp. black pepper
  • 1/4 cup butter
  • 4 Tbsp. cornstarch
  • 1 Tbsp. flour
  • 1 can (12 ounce) evaporated milk
  • 1 can (15 ounce) sweet peas
  • 1 egg
  • 1 Tbsp. water


Begin Preheating oven to 400F Degrees. 

  • In 4-quart sauce pan combine water, chicken, carrots, celery and onion.
  • Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. 
  • Add chicken bouillon, pepper, peas, and butter. 
  • Dissolve cornstarch and flour into evaporated milk and stir into chicken mixture. 
  • Simmer 3 minutes, stirring frequently until thickened. Set aside.
  • Pour filling into the two pie crusts.  Roll out the two 9-inch pie (roll out crusts) for the top crust.  
  • Cut slits in the top for steam to escape, (I used a pie crust cutter to make holes in the top for steam to escape, but cutting slits in the top work great too). Next, place over top crust, trim off the excess, and shape it with your fingers. 
  • Whisk egg with water, and brush top crust with egg wash. 
  • Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. 

Let stand 15-20 minutes before serving.  This is not to say you cannot eat it right out of the oven.  But, keep in mind that right out of the oven that pot pie mixture will be like napalm in your mouth. ;)

Source: Recipe adapted from a recipe found on:  The Comfort Of Cooking

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