Wednesday, December 30, 2015

{Recetas} Chicken Pot Pie

Oh, goodness gracious. I typically write the plan knowing that the meals may shuffle days. That happened this week, when I just wanted to indulge in some comfort food.

Chicken pot pie is much more of a comfort food than what was originally planned, so I went for it. Since we had a change of plans on Sunday, I had all of the ingredients ready to go.

Ho. Lee. Cow. Holy cow, holy cow.

It was freaking delicious. Yum, yum, yum.

The little lady gobbled it up. Kid was a little hesitant. I've noticed that he has a very difficult time with new foods that are mixed together. It seems to be a new phase of his. Hopefully it doesn't last long. Hubs devoured it, and I was rather impressed with myself.

What you need:
  • 2 tbsp. olive oil
  • 1/4 onion, chopped
  • 1/2 cup flour
  • 2/3 cup milk
  • 2 cups chicken broth
  • 2 tsp. poultry seasoning
  • 1 bag frozen vegetables (mixed veggies, or whatever you'd like)
  • 3 cups cubed chicken, cooked (or, use a rotisserie chicken)
  • 2 pre-made pie crusts
  • 1 egg

What you do:
  • Check the directions on the pie crusts. Preheat your oven according to their directions. My refrigerated crusts called for the oven at 350 degrees.
  • Prepare your chicken. I took the easy route and purchased a rotisserie chicken from Costco. I used all of the breast meat, and all of the thigh meat for the pie. Set the chicken aside.
  • Heat 2 tablespoons olive oil in a large sauce pan. Add the onion and cook until translucent. Then, add 2 teaspoons of poultry seasoning. Stir in the 1/2 cup of flour. Stir until combined and lower the heat.
  • Once combined, whisk in the chicken broth and milk. Stir FOREVER. Seriously, don't stop stirring. Bring it to a boil, while still stirring, and cook for a few minutes. Keep stirring until it thickens. What the what! You kinda just made cream of onion soup! No need for a can of the condensed stuff!
  • Remove the sauce pan from heat and add in the frozen vegetables and the diced chicken. Stir it all together and look at how delightful your yummy pot pie filling looks.
  • Put one crust down, fill it, add the other crust on top. Crack the egg into a bowl and whisk it all up. Brush it onto the top of the pie crust. Then, cut a few ventilation slits into the top crust and throw it in the oven.
  • Now the hard part: follow the directions on the package of your refrigerated pie crusts. Mine called for 15 to 20 minutes in the oven. I left it in for 18 minutes. And it was absolutely perfect.


    I love chicken pot pie so much and I have made various homemade versions.
    I will have to try this one.