Chicken Pot Pie

I realize it’s been a while since I’ve posted anything. My family went on a trip to Europe for a few months, where I got many culinary ideas I can’t wait to try at home, so a lot of time away from home means no cooking in the kitchen. The trip was fabulous! A trip of a lifetime, but I am excited to get back into my cooking routine and start posting regularly again! I have a couple of things I’ve cooked already that I need to post, but that will have to wait until later. Today I made chicken pot pie for lunch. I love chicken pot pie! its a comfort food to me. A wonderful warm dish to eat on a cool autumn afternoon. But since my husband and I have switched to a healthier diet, which means cutting out processed food, my days of popping a personal frozen pot pie into the microwave are over. So today I attempted my very first chicken pot pie! It turned out pretty well. I think I would like to add some more veggies into it, but that’ll have to wait until next time. The next test is my husband trying it. He’s not a big pot pie fan, so I’ll see how it goes over on him. The recipe I used originated from the Pioneer Woman. Enjoy!

Chicken Pot Pie


4 Tablespoons Butter
1/4 cup Finely Diced Onion
1/2 cup Finely Diced Carrot
1/4 cup Finely Diced Celery

1/2 cup Shredded Hash Browns

3 cups Shredded Cooked Chicken Or Turkey
1/4 cup Flour
3 cups Low-sodium Chicken Broth, Plus More If Needed
Salt And Pepper, to taste
Chopped Fresh Thyme To Taste
1/4 cup Half-and-half Or Cream
1 whole Unbaked Pie Crust
1 whole Egg
2 Tablespoons Water

Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.


The vegetables cooking before adding flour and brothimage

Whole chicken in a crockpot shredded chicken.


Pie crust


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s