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Semi-Homemade Chicken Pot Pie

Semi-Homemade Chicken Pot Pie 2

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.

Semi-Homemade Chicken Pot PieIf 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!

Semi-Homemade Chicken Pot Pie

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 6-8 servings

Semi-Homemade Chicken Pot Pie

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.

Notes

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. (Mine requires about 1 hour and 15 minutes of baking time.) Watch the crust. Once it is golden, cover just the sides with pieces of foil to prevent burning.

http://www.seededatthetable.com/2013/02/05/semi-homemade-chicken-pot-pie/

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Comments

  1. This is great, Nikki! I have been craving chicken pot pie lately!

  2. This looks so perfect! We love chicken pot pie. I make most things from scratch, but I do use Pillsbury pie crust ;)

  3. Ohhh, this is one comfort dish that I have been missing! Happily adding this to my menu planning. This looks absolutely fantastic! ;-)

  4. Store bought pie crust is the way to go! It makes life so easy and still tastes great! Your crust looks so beautiful. I so wish mine could come out that pretty!

  5. This is my kind of meal! I love chicken pot pie, any and all versions :)

  6. We JUST posted our variation of smoked mini pot pies today! We put them in cupcake holders – but your picture of the big pot pie looks divine!

    Yum…I’m starving…

  7. Can’t wait to try this. But I have a question. What do you serve with this if anything. The crust, meat and vegetables cove the bread, meat and veg. parts of a meal.

  8. This is my favorite kind of comfort food! And I love using pre-made pie crust – makes life so much easier!

  9. Just made this for my Fiancé’s birthday. Have never made a chicken pot pie before, and this one was very easy and delicious! He loved it!

  10. So disappointed! We pinned your recipe, bought the groceries, went to cook it the next day and the actual recipe has disappeared. PLEEEEASE repost! It looked so delicious.

    • Oh no! Kat, I’m getting in touch with my web developer right away. Not sure what happened… Sorry!

      • It’s back! I’m sorry for the inconvenience. We just re-branded and transferred all database to my new site (this one) last night, which means glitches will happen in the process. Should be good to go now. Thanks for your patience.

        • Thank you! The pot pie was delicious. I look forward to trying more of your recipes. Thank you for the quick response!

  11. I made the Chicken Pot Pie last night and it was amazing!!! My husband just kept saying, “Wow”! He even got up in the middle of the night and ate more. I’m so happy to have found your blog and I’m looking forward to trying more of your recipes. Thank you!

  12. What is the best way to reheat this? I made it four hours ago, and then my husband got called away for an emergency. It’s so tempting to just slice into it and eat it. How should I reheat the entire pie?

    • Nikki Gladd says:

      Hi Audrey,
      I reheat in the oven at 350 until heated through. The time will vary depending on if it is cold now from the fridge. Or, we just reheat leftovers sometimes portion by portion in the microwave.

  13. This turned out incredible! We didn’t have celery seeds so I used dill weed instead! All that was left over from my family of 4 was one small slice. Delish!

  14. Rachel Tritschler says:

    LOVED THIS recipe! I added thyme to the chicken and cooked it with kip seasoning and Italian dressing but the best chicken pot pie

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