Chicken Pot Pie Recipe

As promised and as some have requested!

It may look like a lot, but it's really not hard.  And if you make the filling ahead of time, it's really easy to put it together just before baking, and you're ready to serve in under an hour.  The whole pie can be frozen for 1 - 2 weeks, too, but the baking time would need to increase about another 10 - 15 minutes.

One other thing - I've allowed for flexibility in the recipe so that you can decide your desired thickness of the sauce.  It tastes yummy regardless of the thickness!  But if you want a perfectly shaped pie wedge, then go with the higher amount of flour to stock ratio.  I'm good to just scoop it with a big old spoon - or skip a serving spoon and bowl and just start digging in!

Hope you enjoy trying this!

Chicken Pot Pie

2 lbs. boneless chicken breasts or tenders

1 medium onion

2 cloves garlic

1 cup diced carrot (about 2 medium peeled carrots)

1 cup diced celery (about 2 celery ribs)

1 – 2 T. dried sage (to taste)

1 – 2 T. dried parsley (to taste)

1 – 2 T. dried thyme (to taste)

Salt & Pepper to taste

2 T. olive oil

2 – 4 T. butter

2 – 4 T. flour

2 cups chicken stock

1 packet chicken enhancer

1 – 2 T. Dijon mustard (to taste)

1 – 2 T. Ranch dressing (optional, to taste)

Dash of soy sauce (optional, to taste)

1 t. brown sugar (optional, to taste)

1 cup frozen peas

Pie crusts for two-layer 9” pie

Egg Wash (1 egg beaten with 1 T. milk, cream or water)

¼ to ½ cup grated cheese (Cheddar, Parmesan, Pepper Jack, etc.)

Cut chicken into ½” to 1” cubes, removing any tough tendons.  Sauté chicken in 1 T. olive oil until lightly brown.  Season with salt, pepper and herbs.  Remove to plate and keep warm. 

In the same pan, sauté onion, garlic, carrot and celery in 1 T. olive oil.  Season with herbs.  Continue to sauté until vegetables are crisp tender and lightly browned.  Remove vegetables to plate and keep warm. 

In the same pan, melt 2 – 4 T. butter, depending upon desired sauce thickness.  Add 2 – 4 T. flour and stir with a whisk 1 – 2 minutes to cook and brown the flour.  Whisk in the chicken stock and cook until sauce starts to thicken, about 5 minutes.  Add chicken enhancer, herbs, salt, pepper, mustard, ranch dressing, soy sauce and brown sugar and continue to cook to desired thickness.  It should at least leave a path on the back of a spoon when a finger is drawn through.

Return chicken and vegetables to pan and stir together.  Mixture may be chilled until ready to bake; sauce will continue to thicken in the refrigerator. 

Preheat oven to 375°.  Roll/place bottom crust in 9” pie pan.  Add frozen peas to chicken mixture and place in crust.  Roll/place top crust over meat mixture and crimp.  Pierce/decorate as desired to allow steam to escape.  Brush top with egg wash.

Bake for 35 minutes.  Remove and add grated cheese to top.  Return to oven and bake another 15 minutes until golden brown and bubble.  Let rest 10 – 15 minutes before serving.