Use refrigerated pie crusts for this homemade and quick version of Chicken Pot Pie.
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Getting this done quickly 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.
So, give it a shot and see what it feels like to have the satisfaction of making the Chicken Pot Pie filling completely homemade and leaving out the extra preservatives of a cream of whatever soup. You won't be disappointed!
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This recipe was originally published February 5, 2013.
Semi-Homemade Chicken Pot Pie
Ingredients
- 2 (9-inch) unbaked refrigerated pie crusts
- 2 cups shredded cooked chicken
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 cup small diced 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
Instructions
- 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 diced 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 loosely with pieces of foil to prevent burning.
