I am the MacGyver of cooking. If you give me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones…and a woodpecker, I’ll make you a good chicken pot pie.
Same Si, same….okay maybe I couldn’t turn all of that into something…but I can take leftover rotisserie chicken & extra pie crusts and make a delicious chicken pot pie!
Raise your hand if you have finally recovered from turkey day? I ate so much food on Thanksgiving that I took a nap for the first time in 2 years. It was AMAZING! Plus there is nothing I love more than being able to cook with my family while we watched football all day!
But with turkey day behind us and the continued cold months ahead, classic comfort food recipes are a must! I have been recipe testing like crazy to come up with some staple dishes that will fill you up, satisfy your family & keep you warm on cold nights. The first dish up is this Creamy Chicken Pot Pie!
The most important part of a Chicken Pot Pie is the filling.
While pot pie is relatively easy to make, if you don’t get the filling right, you will end up with a dense carb heavy dish.
What makes this Chicken Pot Pie so easy to make?
You only have to cook 2 ingredients!
No seriously, the raw onions and garlic cloves are the only two ingredients in the dish that need to be physically cooked. You will essentially add and warm the rest of the ingredients before adding the filling into the pie crust.
To start this dish, preheat your oven to 375 degrees, allow your pie crust to come to room temperature and heat your unsalted butter in a frying pan over medium heat. Add your diced onions & cook for 3-4 minutes until they begin to turn translucent. Next add your minced garlic and cook for 1 minute until fragrant.
When your onions and garlic are cooked, add in the diced chicken, cream of chicken, half of your salt & pepper to the pan.
Next add your frozen veggies (carrots, peas, potatoes & green beans) as well as milk into the pan.
Combine everything together and allow your filling to warm for a few minutes. When your oven is ready, add one of your pie crusts to your pie dish and using a fork, poke a few holes into the bottom of the crust.
Scoop all of your filling into the pie dish and sprinkle on a little more pepper if desired. Top your pot pie with the remaining pie crust and fold the edges together to avoid “leakage”.
Finally, cut 3-4 vents into the top of your pot pie to allow the dish to “breathe” while it cooks. Whisk egg and lightly brush the egg wash onto the top of your pot pie to give it that beautiful golden brown crust.
Bake your chicken pot pie in the oven for 30 minutes until the crust is cooked completely on top and bottom. Allow to cool for 5 minutes, serve & enjoy!
Look at that creamy chicken pot pie goodness!
This creamy chicken pot pie is the ultimate comfort food!
It creates enough food that you can essentially “prep” it for the week ahead & helps you get rid of your leftover chicken at the same time!
Just heat up a slice in the oven/microwave, add a side salad & voila you have a hearty meal that will keep you satisfyingly full!
- 12 oz mixed vegetables, frozen carrots, peas, green beans and potatoes
- 10.5 oz cream of chicken
- 2 1/2 cup chicken, cooked and cubed
- 1/4 cup onion, diced
- 2 tbsp milk
- 1 tbsp butter, unsalted
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 1 egg, large
- 2 pre-made pie crusts
Preheat oven to 375 degrees.
Remove pie crust from refrigerator and allow to come to room temperature.
Dice your cooked chicken and onion.
Heat unsalted butter in a frying pan over medium heat. Add diced onions and sauté for 3-4 minutes until begin to turn translucent. Next add minced garlic and cook for 1 more minute.
Add cream of chicken, chicken and salt and pepper. Stir to combine.
Next add milk, frozen vegetables. Combine all ingredients and allow to warm for a few minutes on low heat.
When oven is ready, roll out pie crust and place the 1st crust in the bottom of your pie dish. Using a fork poke a few holes in the crust.
Scoop your pot pie "filling" into the pie dish and top with 2nd crust.
Fold the two crust edges together so the filling will not be able to escape.
Using a knife, cut 3-4 slits into the pie to create "vents". Whisk your egg and lightly brush the egg wash on top of the crust.
Bake your chicken pot pie in the oven for 30 minutes until crust is completely cooked.
Remove from the oven. Allow to cool for 5 minutes, serve & enjoy!