Best Ever Chicken Pot Pie

I was so excited to see snowflakes flying yesterday that I almost couldn’t contain myself!  ‘Tis the season … for chicken pot pie!  YES!

This is one of those recipes that I only break out during the coldest winter months.  Not because it’s difficult to make – mostly because I can’t be trusted when leftovers are hanging around.  It’s the ultimate comfort food, and  I love it more than almost any other recipe I have in my repertoire!

With a freezing cold weekend ahead, you’re gonna want to have this pot pie on hand to warm up your chilly chill’ens.  It’s not hard.  You don’t even have to do the lattice crust if you don’t want to but I’m obsessive compulsive picky about these things.  Not that my family would even notice –they just want to dig right in!

A few notes on the recipe: I like to use leftover chicken (light and dark meat) for this recipe.  If you have it on hand, obviously skip the poaching step and just add it in at the end.  If you want to be extremely frugal, you can poach one of the whole chickens that are on sale this week — but  I was feeling quite lazy and didn’t want to deal with de-boning cooked chicken.

This filling is extremely versatile. Add or delete whatever veggies you like (don’t choose anything too watery though).  You don’t have to use two crusts; you could just pour the filling into your pie plate and use one crust on top.  If you don’t like pie crust (what’s wrong with you?), you could easily top it with biscuit dough instead.  Either way, prepare to be addicted.  You’ll be wishing winter would never end!


Serves: 5-6

Source:  ?!  I don’t know!  I’ve been making this for YEARS!!

  • 1 box pie crusts, at room temperature
  • 2 c. of diced raw chicken (I used a mixture of boneless breasts and thighs)
  • 1 c. broccoli florets
  • 1 large carrot, small dice
  • 1 large leek, washed well and thinly sliced (white and pale green part only)
  • 3 T. butter
  • 3 T. flour
  • 3 c. whole milk
  • 1 large chicken bouillon cube (I like the Knorr brand, they’re really big!)
  • 1 c. grated Parmesan (this is on sale this week, 12/2/9 – 12/8/9!)
  • 1 c. frozen peas, thawed (Birds Eye are on sale this week, 12/2/9 – 12/8/9)
  • 1 box pie crusts, at room temperature

Preheat the oven to 425.  Unroll one pie crust and place in a deep-dish pie plate.  Line the pie plate with foil and fill foil with pie weights or dried beans.  Bake crust for 12 minutes.   Remove from oven and set aside.  Remove foil and pie weights when cool enough to handle.

Meanwhile, place the raw chicken, broccoli, carrots, and leeks in a shallow pan.  Add enough water to cover; season with salt.  Bring pan to a boil, then reduce heat to a gentle simmer and cook until chicken is cooked through and vegetables are beginning to get tender, 12-15 minutes.  Do not overcook chicken and vegetables. Drain well and set aside.

Place the milk and the bouillon cube in a large measuring cup and microwave on high for 3 minutes or so, or until bouillon cube is soft enough to dissolve when stirred with a whisk.  Set aside.

In a large saucepan, melt the butter over medium heat.  Add the flour and cook for three minutes, stirring.  Add the milk and bouillon mixture in a steady stream, whisking to incorporate.  Bring to a boil; reduce heat and simmer until thickened, stirring frequently, about  5 minutes.  Blend in the grated Parmesan cheese and remove from heat.  Add the cooked chicken and vegetables along with the peas and mix well.  Season to taste with salt and pepper.  Pour mixture into the crust, then top with the second pie of crust, crimping decoratively if desired.  Use a sharp knife to cut slits in the top of the dough to vent steam.

Bake pie for 30-35 minutes, or until filling is bubbling and crust is beginning to turn golden brown.  Spoon pie into shallow bowls and serve.

Featured, Fresh, Frugal, Fabulous | December 4th, 2009