HEARTY HOMESTYLE CHICKEN POT PIE

This is a favorite! It’s a family recipe that my dad has tweaked over time. I used to get so excited when he would make turkey pot pie because we would only have it in November and December to use our holiday meal leftover turkey.

This recipe is hearty, it’s warm, it’s filling, flavorful, and a blend of a bunch of different textures. My family has always served pot pie over a bed of rice so I’ve included that recipe below. This way, you have more pie to serve and more to keep for leftovers! If you do have leftovers, it’s best to re-heat it in the toaster oven (or oven) as opposed to microwaving.

This recipe is surprisingly simple for the quality and quantity of food it produces! I hope you enjoy it as much as I do.

Serves: 6 | Prep Time: 25 minutes | Bake Time: 35 minutes

INGREDIENTS

Pie:

• 🥧 1 box (15 oz) pie crusts (I use Pillsbury)
• 🥧 1/3 cup butter
• 🥧 1/3 cup onion, diced
• 🥧 1/3 cup all-purpose flour
• 🥧 Pinch of salt and pepper
• 🥧 1 and 3/4 cups chicken broth (or turkey)
• 🥧 1/2 cup milk
• 🥧 2 1/2 cups shredded chicken (or turkey)
• 🥧 2 cups frozen mixed vegetables, thawed (I use a vegetable mix of peas, carrots, green beans, Lima beans)

Chicken Base Rice:

• 🍚 2 cups instant white rice
• 🍚 1 tbsp butter
• 🍚 1/2 cup chicken stock
• 🍚 Spices: salt, pepper, basil, marjoram, rosemary

CREATE

1. Preheat oven to 425 F. Prepare pie crusts as directed.
2. In a medium to large saucepan, melt butter over medium heat. Sauté onion for 2 minutes, then slowly stir in flour, salt, and pepper.
3. Slowly add in milk and broth, stirring while adding, until you have a thickened mixture.
4. Add in the shredded chicken and vegetables, mix well and remove from heat.
5. Spoon the mixture into a pie pan over the bottom crust. Spread the mixture evenly; add the top crust over the top of the mixture. Flute the edges with a fork and dust with egg wash to seal; cut several slits in the top of the pie for heat to escape.
6. Bake for 30-40 minutes, until golden brown. In the last 15-20 minutes of baking, cover the edges of the crust with foil to prevent browning.
7. Let cool for 5 minutes and enjoy over bed of chicken base rice!

TIPS

• Substitute turkey for chicken to turn this recipe into a turkey pot pie.
• Pre-bake bottom crust for 4-6 minutes to prevent mushiness.
• If you don’t have a glass pie dish, you can use a brownie pan. You may have to cut the dough so you use more on the bottom dough than the top (to cover the entire brownie dish).