It’s the comfort food of comfort foods, the recipe that your grandma knew by heart and the dish that you get excited about when you find it on restaurant menus. Chicken pot pie is just one of those out-of-this-world meals that is so easy to make or make ahead or freeze.
Serve it up for a nice family meal, and I’ll bet it’ll be on your menu rotation often.
If you have a delicious homemade pie crust recipe, use that for your pie toppers. This recipe will serve four individual (on the large side) servings so you’ll need enough dough for four bowls.
When I want to make chicken pot pie quickly, I’ll grab two packages of refrigerated or frozen pie crust. (There are two pie crusts per package.) I’ll roll it out, place my serving bowl on top of the dough, then cut around the bowl.
When I fill the serving dish with pot pie filling, I’ll just add the dough round to the top. Chicken pot pie is a tried and true treasure.
4-6 cups chicken, cooked and diced (breasts, thighs or legs)
5 cups chicken stock
2 chicken bouillons
12 tablespoons unsalted butter (1 ½ cups)
1 large sweet yellow onion (or 2 cups)
¾ cup flour
1 teaspoon salt
1 teaspoon pepper
½ cup heavy cream or half and half
2 cups blanched carrots cut in small wheels (baby carrots work well)
2 cups peas, fresh, frozen or canned
2 cups blanched potatoes, diced
½ cup fresh parsley
2 packages of refrigerated pie crusts or enough for 4 pot pies
1 egg yolk plus one tablespoon of water (for egg wash)
Bake chicken or use store-bought rotisserie chicken and cut into 1-inch cubes.
In a saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. Bring to a boil and then turn off heat.
In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 minutes or until soft and translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add salt, pepper and cream, stirring well to combine. Add the cubed chicken, carrots, peas, onions and parsley, mixing well.
For the crust, roll out dough and place ovenproof bowls on the dough. Cut around the bowl. Repeat to make 4 crust toppers.
Pour the chicken and vegetable mixture into the bowls and top with pie crust, crimping the dough or letting a small amount hang over the bowl. Mix the egg yolk with water and brush over crust. Sprinkle with a small amount of salt. Bake at 350 degrees for 30 minutes or until top is golden brown.