Classic Chicken Pot Pie is the ultimate comfort food. I use this chicken pot pie recipe at least a couple of times per month, almost year round. My sons even refer to this dish as the chicken pot pie casserole since sometimes I make it in an oblong baking dish instead of a pie plate.
2refrigerated, unbaked pie crusts, such as Pillsbury, found in dairy case
1/8tsp.dried thyme leaves
1yellow oniondiced, may substitute 1 Tbs. dehydrated onions, instead
2cupscooked chopped chicken
1can evaporated milkor 1 cup heavy whipping cream
1/2 - 1 cupfrozen peas and carrots
Kosher salt and freshly ground black pepperto taste
1 egg combined with 1 Tbs. water for egg washoptional
Preheat oven to 375 degrees.In a large skillet, melt the butter over medium heat, then add onion and celery, cooking until the vegetables soften, approx. 10-12 minutes, stirring often.Add the flour and cook for 1-2 minutes, whisking constantly; remove the skillet from heat.
Once the skillet has been removed completely from the heat, whisk in the evaporated milk and broth, a little at a time. When both the evaporated milk and broth are incorporated into the roux (the flour/butter mixture), return the skillet to the burner over medium heat, continuing to cook and whisk the filling until it is bubbly and thickened.Stir the chicken, peas and carrots, into the sauce/filling, then remove from the heat and let cool. Season to taste with kosher salt and ground black pepper.
Meanwhile, press one of the pie crusts into a deep dish 9-inch pie plate; when the prepared pot pie filling has cooled, pour it carefully into the pie crust.Top the filling with the second pie crust; seal the pastry crust edges together and flute with your fingers, as desired, to make it look pretty. Using a paring knife, cut air vents in the top pie crust at the center. Brush the top pie crust with the egg wash, if desired.
Bake the pot pie, uncovered, on lowest rack of the oven for 25 minutes, then move the pot pie to the center rack and continue to bake for an additional 15-20 minutes or until the top crust is nicely golden brown and the filling is hot and bubbly throughout.**Note: If the top pie crust begins to brown too quickly or too much, gently lay a sheet of foil over the top, not sealing the edges.
Let the chicken pot pie cool for 10 minutes before serving so the filling can set up a bit. Using a large serving spoon, scoop the hot pot pie from the pie plate placing each serving into a bowl or plate; serve at once. If you want to serve the pot pie in slices, let the pot pie cool completely, then slice into 6 pieces. Reheat each piece in the microwave a bit, then serve. **Kitchen Tip: If you don’t have time to cook chicken for this recipe, feel free to use the meat from a rotisserie chicken, available at your local grocer. These will typically yield 2 ½ - 3 cups of shredded chicken meat.
Course: Main Course
Keyword: chicken, chicken pot pie recipe, chicken pot pie recipe with biscuits, chicken recipes