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Baked chicken pot pie

Chicken Pot Pie

An easy version that produces the most delicious chicken pot pie for those whose feet are under your table.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 35 minutes
25 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 dutch oven
  • 1 cutting board
  • 1 chef's knife
  • 1 microwave
  • 1 covered microwave safe bowl
  • 1 liquid measuring cup and spoons
  • 1 oven
  • 1 Whisk
  • 1 baking dish or pie plate

Ingredients
  

  • 4 T butter
  • 1 C onion, diced
  • 1/2 C celery, diced
  • 2 t salt
  • 1 t black pepper
  • 1 t smoked paprika
  • 1 t Chicken Better than Bouillon
  • 2 C chicken broth
  • 1/4 C heavy whipping cream or half and half
  • 3 C Chicken, diced, rotisserie
  • 1 pkg frozen peas and carrots
  • 2 C Yukon potatoes, diced
  • 1/3 C all purpose flour Use gluten free Bob's Mill 1 to 1 flour if avoiding gluten.
  • 1 large egg
  • 2 t heavy whipping cream or half and half
  • 2 pie crusts, store bought or homemade Use gluten free pie crusts OR Bob's Mill 1 to 1 flour for crusts if avoiding gluten.

Instructions
 

  • Prep and measure all ingredients.
    ingredients for Chicken Pot pie
  • Preheat oven to 400°.
  • If making your own pie crusts, make two crusts.
    If using store bought crusts, remove from the refrigerator to begin to warm for rolling out.
  • Dice celery.
  • Dice potatoes and add to a microwave safe bowl and cook covered in the microwave until fork tender. Drain and set aside.
  • Cook frozen peas and carrots in the microwave and drain. Set aside.
  • Add one pie crust to a 9" pie plate or Lodge ceramic baking pan, making sure that the pie crust comes up the sides.
  • Add butter to a Dutch oven and melt.
  • When butter is melted, add celery and onion and cook until translucent.
    Season with salt, pepper and paprika.
    cooking butter, celery, onion and seasonings for chicken pot pie
  • Add flour to vegetables and stir constantly for about a minute until vegetables are coated and flour cooked.
  • Whisk in chicken broth and reduce heat to medium, stirring often until the mixture has thickened.
    thickening base for chicken pot pie
  • Remove from heat. Stir in cream.
  • Add diced chicken, potatoes, peas and carrots and combine.
    add vegetables to thickened sauce for chicken pot pie filling
  • Pour mixture into the prepared pie crust.
    chicken pot pie filling added to pie crust
  • Top with second pie crust, cutting slits in the top to release steam while baking. Crimp pie crust edges together.
  • Whisk the egg with 2 t of whipping cream and brush over the top of the pie crust.
    TIP: This helps to produce a brown and shiny crust when baked.
    egg wash on pie crust
  • Add chicken pot pie to the preheated 400°F oven and bake for 30-35 minutes or until the top is golden brown and ingredients are bubbly.
  • Set the pie on a cooling rack and let cool for 25-30 minutes before serving. This allows the ingredients to "hold together" for serving.
    whole baked chicken pot pie
  • If using a 9" pie plate, you will get 6 servings. The larger Lodge pan will provide 8 servings.
    Enjoy!
    Slice of chicken pot pie with salad

Notes

A delicious chicken pot pie that will offer great flavor and comfort food for those who have their feet under your table. Add a salad and/or fruit to complete the meal.
Perfect anytime of the year! Enjoy!
TIP: This is a great recipe for leftover turkey, as well. 
Keyword chicken pot pie