How to Make Creamy Chicken Pot Pie
Now that the Fall season is right upon us, I have been trading my grilling recipes for more oven baked meals. Call me crazy but when the time permits, I love spending time in my kitchen preparing ingredients for hearty meals. Creamy chicken pot pie is a meal that has only recently been added to my rotating meal schedule because I finally perfected a delicious rendition of it.
Yes, I do use store-bought crust for my chicken pot pie recipe, but everything else is prepared, chopped, diced, and cooked by me. Most chicken pot pie recipes call for boiled chicken meat, but I am totally not into that! I love to an fry my chicken tender pieces with lots of spices to make them flavorful. No one wants a boring pie with bland flavors so this helps spruce it up!
I cut my own carrots, celery, and onion fresh, but do add in frozen peas. I cooked them in a shallow pot of water with butter to keep them flavored and fork-tender before adding in my flour, and broth. I find cooking my veggies give the pie an even better flavor, and keeps the veggies in tact and not mushy.
While there is some effort that goes into this creamy chicken pot pie, it will only cost you close to an hour in time. The end result is a large pie that can easily feed a family of 7-8 depending on how much your little ones eat. I used my largest Pyrex glass pie plate which worked out well and kept the crust from over browning.
Excited to make this Creamy Chicken Pot Pie for your family? Here is what you will need:
- 1 pound of chicken cut into little 1″ chunks
- 2 large carrots sliced
- 2 stalks of celery sliced
- 1 small white onion minced
- Frozen Peas
- 2 tablspoons Butter
- 1/4 cup of water
- 1 tablespoon of olive oil *pan frying chicken
- salt, pepper, onion & garlic powder for taste for chicken
- 1 teaspoon of black pepper for gravy
- 1/3 cup of Flour
- 2 1/2 cups of Chicken Broth
- 2/3 cup Whole Milk
- 2 pie crusts *I use store-bought
In a small skillet pan, heat the olive oil and then pan-fry the chicken chunks using spices of your choice. Personally I prefer the classic salt, pepper, garlic and onion powder. After the chicken is cooked, set it aside.
Heat oven to 425 degrees, and line a large pie plate with one pie crust-prick holes in the bottom using a fork.
Mean while, chop your veggies, and then add them to a stock pot with 1/4 cup of water (frozen peas will add more liquid), and butter. Let the veggie cook while stirring constantly for about 5 minutes over med-high heat.
After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the milk, and then broth. Add chicken, and black pepper-stir until thick and uniformly creamy.
Once mixture is ready, add it to the pie, and then cover the top of the pie, and crimp edges. Be sure to add holes, and slits to allow the pie to vent.
Bake for 35 minutes or until the pie is a golden brown color.
Allow the creamy chicken pot pie to rest for 5-10 minutes before serving.