April 28, 2010

Homemade Chicken Pot Pie

Spring has brought us a couple of chilly days resulting in cravings for a little bit of comfort food. Looking in my freezer, I found two boneless skinless chicken breasts. Looking in my produce drawer in the fridge, I found a few carrots and an onion. What's a girl to make?? Flipping through my library book, The Pioneer Woman Cooks by Ree Drummond, I spotted a most delicious looking chicken pot pie! Bingo! We're on to something here! The only thing I had to pick up at the store was celery! I had never made a pot pie before, and was ready to give it a whirl. I am happy to say, it turned out FANTASTIC!!
Here is the end result!!

And here is the recipe:

Chicken Pot Pie

Prepare double crust pie recipe...
this makes enough for two, 8 or 9 inch pot pies
you only need the top of the pie covered with crust.
(*see recipe below)

Preheat oven to 400 degrees.
Chop 3 stalks celery, 3 carrots, one medium onion and 1 cup green beans.
Sauté veggies in melted ½ stick of butter and 2 Tbsp. extra virgin olive oil until softened.
Add 2 Cups chopped cooked chicken.
Sprinkle ¾ cup flour over chicken and veggie mixture, mix well and cook 3 minutes.
Add 2 cups chicken broth and 1 crushed chicken bullion cube to mixture.
Stir in 1 cup heavy cream or half –n- half creating creamy gravy.
Mix well.
Season with salt, pepper and 1 tsp. dried thyme.
If gravy is too thick, add ¼ cup water at a time to thin out.
Taste and adjust seasonings to your liking.
Evenly divide filling into 2 unlined pie pans.
(no need for a bottom crust)
Place pie pans on cookie sheet to catch spillage during baking.
There will most likely, almost definately, be some bubbling over!
Cover each pot pie filling with unbaked pie crust.
Seal edges of pies by crimping with a fork.
Cut four slits into top of pies to create steam vents.
Brush top of pies with milk or half –n- half.
Sprinkle top of pie with salt and pepper.
Bake @ 400 degrees for 40-45 minutes.
Crust should be a golden brown when done.
Let pie rest 10 minutes before serving.

*double crust pie recipe double-crust-pie-recipe.html


  1. mmm...sounds good, I would like to try that....this weekend it is unfortunately going to rain...so sounds like a plan... I have never tried to make pie crust so should be interesting..... I have a request for you to make..." Buttermilk Pie" It is my FAVORITE pie ever...a lady from church makes it...she gave me the recipe and I did not (I know you will gasp) PURCHASE the deep dish pie crust...any how...It spilled over (did not have cookie sheet to "catch " drippings and my oven was on fire ...I wanted that pie SO bad I cooked as long as I could between flames and then I sat there and ate the pie from the middle cause the sides were not cooked..I did tell you I hate to bake.
    Well any way I lost the recipe, so look it up and bake it and tell me how good it is.

  2. in response to Ruth's comment: you had me cracking up about your story of your oven catching on fire from pie drippings and you still tried to cook the pie in between the flames!! you are hilarious! i love it!! that is determination for sure! OK, I am definately going to make a buttermilk pie and post it especially for YOU! Stay tuned! :^D