Ok, so really the only thing about this pot pie that is not homemade is the crust. Store-bought refrigerated pie crust is the way to go with this one. (I love the Pillsbury brand.) But wait! Don’t abandon me yet. Just because there is no cream of whatever soup involved, it is still very easy to throw this dish together. Really, I’m serious. Don’t believe me? Let me convince you.
Getting this done quickly really requires that you have your shredded cooked chicken ready to go. You can buy a rotisserie chicken and shred it, but what I more highly recommend is that the weekend before you decide to make this pot pie, use my tutorial for the best shredded chicken ever. I am sincerely pleading with you that the chicken in this recipe makes all the difference. This shredded chicken recipe will also supply you with the broth you need. Again, you can use store-bought, but OH!-my-word the homemade ingredients raise the bar to out of this world delicious.
If you have a large sauté pan or skillet, you will only dirty one pan (plus the pie dish you bake it in). You’ll quickly cook up the potatoes and carrots until just tender (no peeling of the potatoes required!) and then wipe out the pan to sauté the onions and make your creamy soup. The hardest part is waiting for it to bake for 45 minutes. It is a total of about 1 1/2 hours to make this from start to finish, but if you get home from work at 5PM, you can be eating by 6:30PM. OR, how about assembling all of this the night before and placing it in the fridge to bake the next day? You can even freeze it, my friends!
So, give it a shot and see what it feels like to have the satisfaction of making the filling completely homemade and leaving out the extra preservatives of a cream of whatever soup. You won’t be disappointed!
Use refrigerated pie crusts to quicken this otherwise all-homemade version of pot pie.
- 2 (9-inch) unbaked refrigerated pie crusts
- 2 cups shredded cooked chicken
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 cup diced baby yellow potatoes (no need to peel)
- 2 medium fresh carrots, peeled and diced
- 5 Tablespoons unsalted butter, divided
- 1/2 large yellow onion, chopped
- 1/3 cup all-purpose flour
- 1/4 teaspoon celery seed
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth (homemade or store-bought)
- 2/3 cup milk
- 1 egg mixed with 1 Tablespoon water for egg wash
Preheat oven to 400 degrees F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
Place the potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.
Make Ahead: Assemble the night before and keep in the fridge, or freeze for the day you need it. If frozen, allow to thaw overnight in the fridge. Place refrigerated pie in the oven while it is preheating and bake until cooked and heated through. (May require more than the 45 minutes of baking time.)