Absolutely Delicious and Easy! I’ll never buy frozen Pot Pies again! If you don’t have leftover chicken, just use a rotisserie chicken from the grocer!
I’ve always been a huge fan of Pot Pies. In the cold weather of upstate New York, they are the perfect comfort food. Being as how there was a high of 45° F / 7° C yesterday (a heat wave to be sure), and seeing as how I had leftover chicken from the roaster I cooked on Thursday, Pot Pies was the perfect recipe for the day!
Although Pot Pies are one of my favorites, I’ve never made them from scratch. I’m not sure why because I have recipes for several different types (years ago I found one for Lobster Pot Pies and have always wanted to try it.)
I love to buy Roasting Chickens when they are on sale. We can get 5 or 6 meals from one roaster that cost just over $7.00, so they are very economical too!
As per usual the first job is to peruse Google to see what ideas I can come up with.
Due to my Lactose Intolerance, I didn’t want to try one with heavy cream or a lot of milk. I can get away with hard cheeses but milk always kills me. As per usual, I couldn’t find one that I wanted to try verbatim so we ad lib!
Customize these pot pies with whatever you have in the house. Use only a top crust to save some fat and calories. You can use pie crust, phyllo dough or crescent rolls for the crust. Add your favorite vegetables. Use seperate ramekins or use a pie plate.
Since posting this recipe in 2014, I have made pot pie scores of time. Beef, chicken, and venison, I still haven’t made the lobster pie pie. Why? 😕 I’ll have to rectify that in the near future!! Lobster is great in comfort food, like this Lobster Mac & Cheese!
I hope you enjoyed the post for Chicken Pot Pies. Enjoy! And have fun cooking!
Leftover chicken make these pot pies quicker than you imagine!
- 1 c Carrots , heaping
- 1 c Celery
- 3/4 c Onion
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Thyme
- 1/2 tsp Sage
- 4 c Chicken
- 4 c Chicken Broth or Water and Chicken bouillon
- 1/2 c Flour
- 1 c Dairy Free Milk, or substitute milk
- 1/2 c Frozen Peas
- 1/2 c Frozen Corn
- 1/4 c Frozen Lima Beans
- 2 packages Refrigerated Pie Crust or Double batch Homemade Pie Crust
- *Make a double batch for the above filling recipe. Or freeze filling for later use.
- 1 1/2 c flour
- 1/4 tsp salt
- 8 Tbsp cold butter , unsalted. 1 stick
- 4-5 Tbsp Ice water
Dice carrots, celery and onion finely.
Add butter and olive oil to large saucepan. Saute' vegetables until onions are translucent. Add spices and saute' for a few more minutes.
Add Potatoes and broth to the other vegetables and turn heat to high. Once mixture boils, reduce heat and cover. Cook until potatoes are just tender.
Meanwhile, whisk together the milk and flour until smooth. When potatoes are tender, add milk mixture all at once. Turn heat to very low. Whisk until smooth.
Add chicken and frozen vegetables and cook a few minutes on low heat. Remove from heat.
*Make a double batch for the above filling recipe. Or freeze filling for later use.
Add flour and salt to a food processor. Combine for a few seconds. Place butter in food processor. Pulse until butter and flour are combined and there are pea - sized chunks of butter. Add 4 Tablespoons of water and pulse in between. If dough seems too dry, add the other Tablespoon of water. Flatten dough out and wrap in plastic wrap. Refrigerate at least 30 minutes. Remove from refrigerator and roll out to desired shape.
Roll out the pie dough and cut to the size of your container. Trim edges. Top with another piece of pie crust. Crimp edges. For a glossy finish, baste with 1 whole, beaten egg.
Fill with filling.
Top with another piece of pie crust. Crimp edges. For a glossy finish, baste with 1 whole, beaten egg.
Bake at 400°F / 204°C for 30 - 40 minutes. If edges are getting too brown, cover with aluminum foil. Let rest 5 - 10 minutes before serving
Originally Published 10/22/2014