I have to admit this is one of my favorites. When I was little I loved the small frozen pot pies. It wasn't so much about the filling as it was the crust. And this recipe that I make would be amazing with a homemade crust, but the ready made pie crust reminds me a little of the small pot pies I ate as a kid. Besides, it's so darn easy!
I've made chicken pot pies every which way- the ultra quick way: A can, a can, a can, etc..
also semi- homemade: frozen veggies, rotisserie chicken, canned soup, etc.. but this recipe that I'm about to share requires just enough of a cooking effort that you really feel like it's homemade yet it has a couple of short cuts.
For the ingredients you will need:
3 cups of cooked chicken (I boiled mine but you can use rotisserie chicken if you like)
Pillsbury All Ready Pie Crust
3/4 stick butter
1-2 T. Olive oil
1/4 cup flour
2 cups milk
1 onion, diced
3 celery stalks, diced
1 bag of frozen mixed veggies (I used carrots, green beans, peas, corn)
Approx 2 cups of potatoes (I'm ok with frozen homestyle hashbrowns) but I used 2 potatoes diced and boiled.
1 can of cream of chicken soup or chicken broth (depending on whether it needs to be thickened or thinned. It's a judgement call.)
I have all the ingredients ready before I begin because it will move pretty fast once you start.
If it were up to me everything would have sage and paprika in it. I can find a way to work it into a lot of recipes.
In a skillet, melt your butter and add the olive oil.
True confession: I don't really measure my olive oil. I did that thing Rachael Ray does where you do a couple of spins around the pan as you pour. It makes life easier.
Saute the celery and onion.
I add the spices to the veggies as they cook.
1 tsp of salt
1 tsp of pepper
1 tsp of paprika
1 tsp of poultry seasoning
1/2 tsp of thyme (it's also in the poultry seasoning)
After you've sauteed the veggies for 2-3 minutes scoot them to the outside edge of the pan and let the butter and oil seep back towards the middle of the pan then add your flour to the middle of the pan. Blend that and then go ahead and work it in with the rest of the veggies in the pan. As you let the roux brown stir with a spoon or whisk. Then when it has slightly changed color you can add the milk and continue whisking to blend.
Making a roux is magic. I love it! You always hope it's going to turn out. But it's a leap of faith when you start off. But how pretty is this? This is a good base for your pot pie!!
Add your chicken and veggies into the sauce. If it looks a little too thick you can add some broth to thin it out otherwise add the cream of chicken soup. I like the fact that it adds more chicken flavor.
Go ahead and give this a taste. Adjust the seasonings if you need to.
I like to use the rolling pin and roll the dough out a little to ensure that it will easily fit the pan with a little hanging over the edge.
Add your filling and sort of pat it down with your spoon to ensure there are no air bubbles in the mix.
Roll out the top layer of crust and gently center it over the pie. Then taking the top crust and the bottom crust fold them under together forming a seam at the edge of the pan to seal in the juice. You can flute the edges if you like. Cut a few vents in the top of the pie to let steam escape as it cooks.
Some people have fancy schmancy pie shields to protect that edge from burning but I just use foil. Make a thin strip and then chevron in the middle so that it will fit the round pan. Cook with this on the pie and remove for about the last 10 minutes of cooking.
Place in a PRE-HEATED oven at 350 and bake for an hour or until it's bubbly and the crust is browned.
We're going to pretend that this is a picture of the whole pie and it's a lovely golden color. We're pretending because I forgot to preheat my oven and stuck the pie in there as it was preheating and it burned the top a little bit. :( But it was just a couple of spots.
Let the pie sit for a few minutes after you take it out of the oven. And enjoy! This pie had good reviews last night! :)