Chicken Pot Pie
This is a great way to use up leftover chicken and vegetables.
Chicken Pot Pie
Makes: A 10×15 baking dish(Prep and cooking time doesn't include the pie crust preparation)
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Ingredients
- 4 9-inch pie crusts (see note for my recipe)
- 6 Tbsp butter
- ½ cup celery (chopped)
- ½ cup onion (chopped)
- 1 cup carrots (chopped)
- 6 cups chicken (cooked & chopped)
- 1 cup peas
- 1 cup corn
- 1 cup green beans (cut in half)
- ½ cup all-purpose flour (for thickening – may need up to 3/4 cup)
- 4 ½ cups chicken broth
- seasonings to taste (poultry seasoning, celery seeds, bay leaves, salt, black pepper, garlic powder…)
- ¼ cup half & half
Instructions:
Crust:
- Make the 4 pie crusts (you'll need to double my crust recipe if you use it).
- Preheat the oven to 375°.
- Divide the pie crust into 2 balls. Return 1 ball to the fridge and roll the other one into a rectangle, large enough to fit the 10×15 baking dish.
- Place the rectangle you rolled out in the bottom of the baking pan and pre-bake it for 7-9 minutes.
- Remove from the oven and cool on a wire rack.
Filling:
- Wash and chop the celery, onion, carrots, and the cooked chicken.
- In a medium saucepan, melt the butter and add the celery, onion, and carrots and saute until they start to soften and the onions begin to turn translucent.
- Add the chicken and other vegetables then sprinkle flour over the mixture until everything is well coated.
- Cook for about a minute, then add the broth. Add the other seasonings and cook until it starts to thicken. Add the half & half and let it simmer until it begins to thicken again.
Assembly:
- Roll the rest of the pie dough into a rectangle for the top crust.
- Pour the filling into the prebaked crust, cover with the top pie crust, and poke several holes in the top crust (to allow venting).
- Place on a baking sheet covered with foil (to catch the inevitable overflow) and bake for 25-30 minutes or until golden brown.
Notes:
Here is my pie crust recipe – it makes 2 9-inch crusts, so will need to be doubled.
Make Ahead: The pie crust and the filling can be made up ahead of time, but wait to assemble the pie until time to bake it.
Small cubes of potatoes are a good addition.
A double recipe (fits in 1 convention size pan) serves 33 people perfectly.