Chicken Pot Pie

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This is a comfort food classic. Once you start making chicken pot pie, the frozen store-bought pies will never taste as good. This particular chicken pot pie, is creamy, zesty and has a lick-the-pan delicious filling. It's toddler and husband approved in my house.

How to make chicken pot pie

There are two main components to this chicken pot pie: the crust and the filling. I have always had great success with The Pioneer Woman's Perfect Pie Crust. A favorite pie crust recipe, or even a thawed frozen pie crust can work for this recipe. PW's pie crust makes a lot, so I either make a half recipe or I freeze the other half for use another time.

The filling of this pot pie starts with a roux of sauteed onion and butter with flour. Once the roux is made, add the liquids and whisk until smooth. Add the rest of the filling ingredients and simmer until thick. Pour the filling into a pie pan or small casserole dish, top with the pie crust. Beat an egg and brush over the pie crust before putting into a 400 degree oven for about 30 minutes. Serve with a salad if you need a little more veggie action.

Tips and Tricks

Pie Crust

My grandmother always taught me to roll my pie crust in one direction, away from me. Turn the crust and continue to roll away, rather than turning your body or the roller to change the direction. This was great advice and I don't always follow it, which is probably why I still haven't mastered beautiful pie crust.

Dairy

To make this a dairy-free dish, substitute coconut oil for the butter and an alternative milk (like almond milk) for the whole milk. I have done this before and the result was quite good.

Cajun Seasoning

It's possible I should just rename this the chipotle and cajun seasoning blog... I can't get away from these two flavors, I love them so much. Cajun seasoning is what makes this dish come alive, in my opinion. Poultry seasoning or seasoned salt are good substitutes if needed.

Chicken

This recipe is a great way to use up some leftover chicken from cooking a whole bird in the crock pot or instant pot. Leftover rotisserie chicken works well in this dish and in a real pinch, pre-cooked frozen chicken makes this a very quick and easy dish. Leftover turkey and maybe even pork would lend themselves well in this chicken pot pie recipe.

Frozen Mixed Vegetables

I like the price and the convenience of frozen mixed vegetables. The traditional vegetable combination for chicken pot pie would be peas and carrots. Feel free to use whatever style frozen or fresh vegetable suits your tastes.

The Recipe

Ingredients:
1/2 recipe Pioneer Woman pie crust
1 onion, diced
2 tbsp butter
1/3 cup flour
1 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1 cup whole milk
2 1/2 cups cooked chicken, diced or shredded
2 cups frozen mixed vegetables
1 egg, beaten

1. Make or thaw pie crust.
2. Preheat oven to 400 degrees.
3. Saute onion in butter until soft.
4. Add flour and cook for 2-3 minutes.
5. Add broth, milk, and seasoning. Whisk until smooth.
6. Add in chicken and vegetables, cook over low heat until thick and bubbling.
7. Pour filling into pie pan or casserole dish and top with pie crust.
8. Brush beaten egg onto pie crust.
9. Bake for 30 minutes until crust is golden brown and filling is bubbling.