Home Made Love: The Easiest, Tastiest Chicken Pot Pie Recipe Ever

By Mari Chiles and Lila Chiles

It’s been totally cold here in Georgia, which is weird because up until now, our winters have been kinda warm. When the weather is like this, Mommy is always doing things to keep us warm. Like, she makes us wear lots of layers. And gigantic coats with great big ol’ hats and scarves and gloves. Boots. Long socks. Lila is getting hot just thinking about all of this. She’s always hot, though. But anyway, another way that Mommy keeps us warm is by making warm food. Those are dinners that are hot and thick and warm our tummies when we eat them. Mommy calls them hearty. We just call them yummy. Like this Chicken Pot Pie, which mommy makes on the coldest days. It’s super easy to make (Mommy lets us help with the crust part and the vegetable part and the spooning part). But the coolest thing about this recipe is that it doesn’t take long to make, so if you’re really hungry, you don’t have to wait long for dinner. That’s a good thing. We hope you like it! Wait, we know you will!

What You Need:

• 1 rotisserie chicken, thighs and breasts, skin removed, cubed
• 1 small bag peas and carrots
• 1/2 cup frozen red potatoes
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1      can of chicken broth, plus an additional 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked Pillsbury ready-made pie crusts

How To Make It

 

1. Preheat oven to 425 degrees.
2. Unroll one Pillsbury pie crust into a glass pan and brown according to directions on package.
3. In a saucepan, combine chicken, peas and carrots, and potatoes. Add the can of chicken broth to cover and boil for 15 minutes. Remove from heat and set aside.
4. In a large saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in extra chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat, stir in vegetable mixture and set aside.
5. Use a slotted spoon to put chicken, vegetables and potatoes in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling bubbles. Cool for 10 minutes before serving.