True comfort food takes a lot of fantastic forms and a classic chicken pot pie made with a creamy sauce, vegetables and lots of chicken buried under a crispy crust is just what you need to feel better all over.
There are lots of times when you’d like to have a hearty meal and maybe (just maybe) you’ve been getting your chicken pot pie fix from Aunt Marie. Oh you know her–she’s got a pretty cold shoulder and her last name is Calendar’s. Frozen pot pie. Made by a machine with additives and oddness you didn’t put there.
Sure. Go for it if you have to, but when you’ve got time for something better this classic chicken pot pie is nothing to be scared of. A simple simmer of chicken and vegetables, some milk and a creamy sauce all baked up under a pie crust (or you can use biscuits if that’s more your jam) and served warm.
Eat that Marie.
Power to the home cook!I never really was a fan of chicken pot pie until I became an adult and I make this one year round. I serve mine with a pan of crispy cornbread and a batch of cranberry sauce or relish on the side. Add any vegetables you like–this one uses the classic celery, carrots, onion and potatoes and if you don’t have a store bought crust (gasp) you can make one.
Classic Chicken Pot Pie
- 2 in medium or one large chicken breast (boneless or bone is fine, and frozen is fine)
- 2 in medium stalks of celery cut into 1/2 slices
- 1 in medium potato peeled and chopped 1/2 dice
- 1/2 yellow or white onion chopped small
- 2 slices medium or one large carrot peeled and chopped into 1/2
- 1 cup milk
- 1 cup water from cooking chicken
- 1 chicken bullion cube
- 1/2 stick butter
- 1/4 cup all purpose flour
- 1/4 teaspoon salt and pepper or more to taste
- 1 premade pie crust or yours from scratch
- Bring a large pot of lightly salted water to a boil.
- Add your chicken breast. If the chicken is frozen cook 30 minutes, if thawed about 15 minutes BEFORE adding in the vegetables)
- Add the carrots, celery, potatoes, and onion to the boiling water with the chicken and cook an additional 20 minutes.
- Remove the chicken and set aside to cool slightly.
- Remove vegetables from the water with a strainer and place in a bowl; set aside.
- Collect one cup of cooking liquid, pour out the rest.
- Add the bullion cube to the hot water and stir until it's mostly dissolved. Add one cup of milk to the water and set aside.
- Preheat your oven to 400.
- Clean the cooked chicken removing any tough parts, bone or skin (if you had it) and dice the chicken into 1/2 inch chunks.
- In the same pot you used before, melt the butter and add the flour. Stir one minute over medium heat until the mixture is bubbly and golden.
- Add the liquids and turn the heat up to medium high. Add salt and pepper.
- Stir frequently until the mixture starts to bubble--about 6-8 minutes.
- Cook until thickened and it coats the back of a spoon. About 2-3 minutes after it starts to bubble.
- Turn off heat and add the chicken and vegetables into the sauce.
- Transfer into a 9-inch pie plate and cover with the pie crust.
- Cut a couple of small holes in the top to vent the pie as it cooks.
- Bake on a cookie sheet to catch any sauce that boils over.
- Bake at 400 for 30 minutes or until the crust is golden