Chicken Pot Pie

Serving Size: 10

Forget the frozen chicken pot pies and opt for this delicious home-cooked version. Chicken and vegetables come together in a rich gravy, topped off with a flaky pie crust.

Recipe by: Zeke Gluckman

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook25

Passive0

Total Time1 5

Recipe Serving Size10

Cooking Tools Required

9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Rolling Pin, Saute pan, Sharp Knives, Top Stove

Ingredients

1 1/2 pound boneless skinless chicken breast diced
1 cup carrot small dice
1/2 cup celery small dice
1 onion small dice
1/3 cup butter
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 cup chicken broth
1 cup milk
2 russet potato peeled, medium dice
1 cup frozen peas
2 9-inch frozen pie crust defrosted

Instructions

Preheat oven to 400 degrees. Melt butter in large sauté pan
Mix flour, salt and pepper in large bowl
Toss chicken in seasoned flour and set aside remaining flour
Sauté diced chicken in batches and remove to clean dish
Sauté celery, onions and carrots in same pan for 2 minutes
Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes
Slowly stir in 2 cups chicken broth and milk
Put chicken back in pan with potatoes and heat. Add frozen peas.
Simmer 15 min stirring occasionally
Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well
Pour filling in dish
Stretch crust over dish
Bake at 400 degrees for 25 minutes

Reheating Instructions

Reheat individual servings in microwave for 60 seconds

Nutrition