Just in time for the decreasing temperatures of Fall, this dish is by far my favorite one in our dinner recipe rotation; so much so that I make it all year round. Even better, the steps of this recipe are like easy-to-learn choreography between you and your stove top. When I first thought “I want to try to make chicken pot pie,” I then quickly thought “mmm that seems pretty complicated though.” I’m not sure why, but Homemade Chicken Pot Pie seemed like a huge effort and a task that I did not feel qualified for. Spoiler alert: I am now a certified pot pie maker and this recipe is not difficult. (Just kidding, I’m not certified, but could I be? Asking for a friend. More to come on that certification process…) Now, keeping it real here, by no means is this a “quick” dish to make, however it IS easy. I share more below about how I cut down the prep time to allow for ease of making after a long day at work.
Below you will find both my personal interpretation of the original recipe and the OG recipe found on AllRecipes.com. I have changed the order of some of the steps and also have altered the amounts of some of the ingredients in the original recipe. I hope you enjoy!
ORIGINAL RECIPE: Chicken Pot Pie IX
Chicken Pot Pie from a Certified [not really] Pot Pie Maker
- I use store bought pie crust — my personal preference is Pillsbury. I have found it to be the sturdiest crust that doesn’t burn. Other brands I have tried either have artificial butter flavor mixed in that I do not care for or are too thin.
- Ingredient changes: I instead use 1/2 cup unsalted butter, 1/2 cup of white onion and a generous 1/2 teaspoon of black pepper.
- In step 2 of the OG recipe, I do not add the chicken yet. In a medium-size saucepan I simmer only the carrots, frozen peas, and celery to soften and make deliciously tender.
- In step 3, after I stir in the milk and chicken broth until smooth and combined, I add in the raw chicken cubes. I then let the entire mixture simmer and thicken while the chicken is also cooking in this mixture.
- Before popping into the oven, I like to give the sealed top a quick egg wash to make it beautifully golden brown and flaky. For this all you need to do is beat 1 egg with 2 teaspoons water and brush the top of the crust (picture below).
- Place the pot pie on the middle rack of your oven. Underneath the pot pie, on the bottom rack, be sure to place a cookie sheet lined with aluminium foil to catch any and all spills (which are inevitable). As the delightful mixture is cooking inside the crust it will without doubt bubble out here and there.
- Let cool for about 15 minutes. The first pieces will fall apart into a gorgeous heaping pile of veggies, chicken, and crust.
- I have served this alongside mashed potatoes a couple times, however, we typically just let the pot pie be the star of the show.
- Because it can be a little messy, I prefer to serve this dish in these pasta bowls I picked up at Pier 1 a couple years ago: Luminous Collection Porcelain White Pasta Bowl.
- In order to speed up the process, every now and then I will do some of the prep work ahead of time: I will chop up the carrots, celery, and onion and throw in air tight containers. I will be sure the chicken is defrosted and ready to be cut into cubes. I even pre-mix the flour, pepper, celery seed, and salt mixture and set aside in an airtight container.