My husband is still talking about this delicious chicken recipe! For relatively little effort you will be rewarded with a large quantity of (and I feel confident stating this) the best chicken pot pie ever:)
The basis of the recipe is from the Epicurious website but I tweaked the heck out of it to simplify it. Here are some highlights:
- I used store bought, refrigerator pie crusts. You could also use puff pastry sheets (from the dessert section of the supermarkets frozen aisles) with excellent results.
- I used cut up chicken from a supermarket rotisserie chicken.
- I used canned chicken stock (preferably low-sodium) instead of making my own.
It’s the filling of this chicken pot pie recipe that is the star:
Amazing Homemade Chicken Pot Pie Recipe
- 3 Tbsp. olive oil
- 2 large red bell peppers cut into large dice
- 1 large onion, chopped
- 8 oz. shiitake mushrooms, stems removed, caps sliced
- 1/2 cup frozen green peas
- 3/4 cup chopped green onions
- 1 Tbsp. chopped rosemary (don’t leave this out
- 3-4 cups cook chicken, chopped
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup plus 2 Tbsp. flour
- 1 cup milk
- 2 cups chicken stock, preferably reduced-sodium
- 1/4 cup whipping cream
- refrigerated pie crust or puff pastry
- 1 egg, beaten (for glaze)
For Filling and Assembly:
Put chicken into large bowl. Spray a large skillet with non-stick spray. Heat 1 Tbsp. of the oil in the skillet over medium heat. Add peppers and onions; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat remaining 2 Tbsp. oil in the same skillet over medium-high heat. Add mushrooms; saute until just brown, about 4 minutes. Add to bowl with chicken. Mix in peas, green onions and rosemary.
Melt butter in a large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 2 cups of stock, then milk and cream; bring to a boil. Season sauce with salt and pepper. Stir content of saucepan over chicken and mix well.
Depending how you are making the pie (one large pie or 6 individual servings) depends on how you are going to cut (or not cut) the refrigerated pie crusts. One pie crust will cover one large chicken pot pie. If you are making 6 individual you will need both crusts that come in a package of refrigerate crusts and you will probably need to cut and re-roll with a lightly floured rolling pin to cut out 6 pieces. Place filling in baking dish(es) and cover with pie crust. Press overhang to side of dish to adhere or crimp.
Preheat oven to 350 degrees F. Brush top of crust(s) with egg glaze; cut 3 slits in each crust for steam to escape. Bake pies until golden brown and heating is heated through, 25 to 45 minutes depending if are making individuals pies (25 minutes) or a whole pie (45 minutes).
*This recipe makes a lot of filling. If you have too much, freeze leftovers for a future meal.
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