Chicken Pot Pie
True comfort food that uses simple ingredients and is perfect all year long. Great with leftover chicken or turkey. Add any vegetables you like, baked with a flakey pie crust to perfection.
Servings: 4 -6 servings
Ingredients
- 1 lb chicken or turkey cooked
- 2 carrots diced
- 2 celery stalks sliced
- 1 tablespoons butter
- 1 1/2 cups chicken broth
- 2 tablespoons cornstarch or flour
- 1 pie crust homemade pie crust, or purchased
options
- 4 oz potatoes diced (saute with carrot and celery and cook until tender in sauce)
- 1/2 cup peas fresh or frozen (add when adding the chicken)
- 1/2 cup corn fresh or frozen (add when adding chicken)
- 1/2 cup onions diced (add when sautéing carrot and celery)
- 1-2 teaspoons chicken bullion for added flavor (add when you add broth)
- Egg wash for a more golden crust egg beaten with 1 tablespoon water or cream (brush over top of pie crust before baking)
- salt and pepper to taste add when adding in chicken
Instructions
- This recipe is flexible, you can put it in a 9" pie plate 2-5" pie tins, or smaller baking dishes.
- I used 3 aluminum tins.
- I rolled then cut the pie crust 4 inches round with a little flour, I used the rim of a round bowl to create the circle. I pressed the edges with a fork for detail, and a crisis cross in the center to allow steam to release and avoid the pie bubbling over, I stretched the pie crust a little as I put it on top of the filling.
- I then placed the pies on a baking sheet in case there was any spillover and to help to transfer them to and from the oven evenly.
- For the filling:
- In a skillet saute carrot and celery in butter.
- Pour in the chicken broth mixed with cornstarch (or add flour to pan and mix, then add in broth)
- Simmer on medium until the sauce thickens.
- Add in chicken and to combine and heat until the sauce returns to a simmer.
- Place chicken mixture into pie plates/dishes or any baking dish.
- Roll out pie crust. Cut it to the desired shape, and place it on top of pie plates.
- Bake for 15-30 minutes or until the chicken pot pie is bubbly and heated thoroughly and the pie crust is golden and cooked.
- Remove pot pies from the oven and allow to cool 10 minutes before serving.