My husband has been begging me to make a chicken pot pie for dinner. I have never attempted a chicken pot pie and lets be real, he is used to my mother in laws perfected chicken pot pie. While I have come into my own cooking, I am no where near as talented, and its an intimidating task to try to recreate her home cooking. The smell, the flavors, the taste, the texture….I knew if I took on this challenge that it had to be just right.
So on a cold day here in Charleston, when comfort food was just what was needed in our house, I made the decision to attempt a chicken pot pie. I found a recipe that seemed fairly simple and something I should be able to follow pretty well (I mean it had step by step pictures, how hard can it be?!). I made a few changes to the original recipe and oh man! I was very shocked and surprised with the outcome! While this was in no way healthy (I served it with a salad so that helps right?? ha), it is something I will definitely be making again when the need arises for good ole comfort food in the Gabriel household! I even got a close 2nd to my mother in laws from the husband (I mean no ones cooking is better then your moms 😉 ). This is also a great way to use up your left over turkey from Thanksgiving!!
Chicken Pot Pie
Adapted from: Pioneer women (original recipe)
- 4 tablespoons of butter
- 1/2 chopped onion
- 1 chopped carrot
- 1 chopped celery rib
- 2 chicken breasts shredded
- 1/4 cup flour
- 3 cups chicken broth
- splash of white wine
- Salt and pepper to taste
- Thyme to taste
- 1/4 cup of 1/2 & 1/2
- 2 packaged pie crusts
- 1 whole egg
- 2 tablespoons water
- Preheat oven to 375 degrees F.
- Place one pie crust in a pie baking dish, poke a few holes with a fork and back for 10-15 mins until golden brown
- Melt the butter in a large pot over medium high heat and then add onions, carrots and celery. Cook until onions are translucent, about 5 mins.
- Stir in the shredded chicken and then sprinkle the flour over the top. Stir until its all combined and cook for 1 min. Then add the chicken broth and a splash of wine and let cook until its thickened.
- Once it starts to thicken add salt, pepper, and thyme.
- Add the 1/2 & 1/3 and let bubble until the mixture had thickened (if it seems to thick you can always add more chicken broth) then turn off the heat
- Place mixture into the baked pie crust. Lay the 2nd pie crust over the top of the mixture. (the recipe said to press the edges to stick to the outside of the pan, but when we did this it just made a huge mess cutting it once it was cooked so I would just recommend making sure the pie crust stays on top of the mixture)
- Use a knife and cut little vents here and there on the surface of the dough
- Mix together the egg with water and brush it on the surface of the crust
- Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling.