Pie.
The ultimate comfort food.
It’s a favorite dessert from many past special occasions and for my family, Chicken Pot Pie is one of the most requested dinner meals. Keep this recipe in your back pocket and you’ll be sure to delight and impress your family and friends for years to come! 🙂
I’ve seen numerous complaints about too much content before a blogger gets to the recipe, so for your sake, I’m going to skip all of that and get right to it! 🙂
Ingredients for filling:
3 chicken breasts
4 c. peeled and diced potatoes
1 1/2 c. frozen peas
1 1/2 c. diced carrots
2 tsp. olive oil
1/2 c. salted butter
1 c. flour
32 oz. chicken broth
1 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. coriander
Directions:
In a large pot, saute chicken breasts in olive oil on medium heat. (I didn’t include this in ingredients list, but my standard routine for cooking chicken breasts is a dash of salt, pepper, garlic powder, onion powder and coriander) not enough to measure, but enough to add a touch of flavor 🙂
When chicken is nearly done, cut it into bite sized pieces, add diced potatoes and give it a stir. Clear a space in the center of your pot, place the stick of butter in and let it melt. Next, whisk the flour into the butter. Once that is mixed, pour in the chicken broth and whisk until it is evenly mixed. Add peas and carrots and bring the mixture to a boil. Reduce heat to a simmer and it will thicken. Mix in all of your spices. Salt, garlic powder, onion powder, coriander and pepper if you choose 🙂
While that is simmering, it’s time to get to the best part! The Crust! You’ve probably heard it before and I’m a firm believer, that a pie is ONLY as good as its crust! I can honestly say I have NEVER used a ready made pie crust. I simply won’t. I would rather skip the entire pie, than skimp on the most important part. Of course, you’re welcome to do what you want! That’s just me! I think it stems from the fact that I was introduced at a young age to ‘Aunt Debbie’s Pies’. My bet is that they are in the top #10 of pies ever made! Her Coconut Cream, Banana Cream, Chocolate Cream, Apple….. All of them. So Delicious! Truly what holiday dreams are made of! 🙂 Anyway! Back to it! 🙂
Crust Ingredients:
3 c. flour
1 1/2 tsp. salt
1 1/3 c. Crisco
1/2 c. cold water
Directions:
Add flour and salt into a large bowl and mix. Then quickly cut in Crisco with a fork, until you have a mixture of small crumbles. Add in water and mix well with your fork. Roll out half of the dough on a floured surface and immediately place into your pie pan. Pour the filling into the crust. Roll out the remaining dough and place it on top. With a knife, make a few slits in the top crust for steam to escape while the pie is baking.
Bake at 375 degrees for approximately 50 minutes.
Next Step.
Wow Everyone and Enjoy!! 🙂
*There are differences in pie pan sizes. I would call my pan a ‘medium’. I have a Pampered Chef pan that is deeper yet and I know that there are much more shallow pans than either of mine. This filling recipe may be enough to make two pies if you are using small pans. I also like a VERY thick crust, so it may seem a little over the top, but I encourage you to embrace the thickness! 😉
Please try out this recipe and let me know what you think! 🙂
Happy Fall Cooking!
~Erica
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