chicken pot pie

Chicken Pot Pie Recipe for People Who Hate Chicken Pot Pie

My best friend over shared with me this tasty chicken pot pie recipe that I just had to try. Erica describes herself as someone who hates pot pie and she recommended it for my husband, who’s also not a fan of pot pie! They’re both crazy, I guess, but they absolutely love this recipe so this is a recipe for everyone to try, whether you usually like pot pie or not!

I think that what piece of the chicken you use is really up to you and your preferences. We had leftovers from an entire cooked chicken and I decided to rip that up and use as much of it as possible. The chicken was just so juicy, I couldn’t waste the opportunity!

chicken pot pie

 

I also had to make my pie crust from scratch, so I used the exact same recipe as I used in this post.

Ingredients:

2 cooked chicken breasts, shredded

8oz thawed mixed vegetables of your choice- we choose the classic mix of corn, peas, green beans, carrots

Small potato, peeled and diced, boiled (about 2/3 cup, more or less to taste)

1/3 cup butter

1/3 cup flour

1/2 tsp each of salt and pepper

1/2-1 tbsp poultry seasoning

1 3/4 cup chicken broth

2/3 cup milk

1 egg, beaten

2 9-inch pie shells/crust, homemade or store bought

Directions:

1. Preheat oven to 425 degrees.

2. Place one pie shell into a pie pan.

 

3. Egg wash shell.

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4. Bake for 5 minutes (this keeps bottom shell from getting soggy.) Set aside.

5. In a skillet, melt butter over low heat.

6. Stir in flour, salt & pepper, and poultry seasoning.

7. Stir in broth and milk.

8. Simmer over low heat until thick. Set aside.

chicken pot pie

9. Mix shredded chicken, mixed vegetables, and potato in medium bowl.

chicken pot pie

 

10. Stir in gravy mixture.

11. Pour chicken/gravy mixture into the bottom shell.

chicken pot pie

12. Place second pie shell on top.

13. Score around the edges of both crusts with a fork to “glue” them together.

14. Cut around edges of pie pan to remove excess crust.

15. Egg wash top shell.

16. Poke 4-5 holes into top pie shell.

17. Bake until golden, about 35-40 minutes.

18. Remove from oven and let sit for 10-15 minutes to cool and harden a bit.

I don’t have a finished product photo because, well, I ate it. The pie, not the picture. 😉

chicken pot pie

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