Prep 30 mins
Cook 40 mins
This recipe is a combination of a Southern Living Recipe and my Grandmother's recipe. I used short cuts when they worked and this is a recipe that my whole family loves. Even when older kids leave for college, they beg to take some of this with them! All ages love this and the house smells great! Great comfort food! Line your oven with foil paper; there is a lot of filling. Or you can divide it and make one pot pie for now and one for later!
- 354.88 ml potatoes, diced
- 118.29 ml margarine or 118.29 ml butter
- 236.59 ml onion, chopped
- 236.59 ml celery, chopped
- 453.59 g bag frozen mixed vegetables, thawed
- 118.29 ml all-purpose flour
- 2 (850.48 g) package refrigerated pie crusts (or use your favorite pie crust recipe!)
- 473.18 ml chicken broth
- 236.59 ml half-and-half
- 4.92 ml salt
- 1.23 ml pepper
- 946.36 ml cooked chicken, chopped
- salt and pepper
- Saute potatoes in margarine for 5 minutes in a Dutch oven.
- Add onion, celery and thawed frozen vegetables.
- Saute for another 10 minutes.
- Add flour gradually to the sauteed mixture, stirring constantly for one minute.
- Allow refrigerated pie crust to come to room temperature.
- Meanwhile, combine chicken broth and half and half.
- Gradually stir into the vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
- Add chopped chicken, stirring well.
- Add additional salt and pepper to taste.
- Preheat oven to 400 degrees Fahrenheit.
- Spray a 9 X 13 casserole with nonstick spray.
- Place pie crust on the bottom of the pan to cover, cutting to fit.
- Pour chicken/vegetable mixture over the pie crust.
- Top with the remaining pie crust.
- Cut vents in the top crust.
- Bake for 40 minutes or until crust is golden brown.
Okay, so I've made this recipe about 4-5 times now and it's turned out great every single time. I was making it for dinner tonight when I realized that I only had skim milk in the fridge and no cream. I ended up using 2/3C of milk and 1/3C sour cream(!) mixed in with the stock. I will *never* make it any other way ever again, not only was the sauce a lot thicker, it's also lower in calories and adds the extra bit of flavour. Other than that the only other changes I've made to the recipe is to add a bit of parsley & thyme to the mix before putting it in under the crust and also using only a top crust and no bottom crust (again, to reduce the calories, like it should matter in a pot pie LOL). This is one of the best recipes (even without the changes) I've found on the 'zaar for chicken pot pie, they should just remove all the other ones now since this one can't be topped :).
WHAT AN AWESOME RECIPE!!!! I have NEVER cooked homeade chicken pot pie before. And I am not a very good cook either. But I am pregnant and was craving it. My mom used to cook it all the time when I was younger. There were just a few changes that I made: I added a few more potatoes. I did not have half and half so I used 2/3 cup skim milk (I only had skim milk on hand) and 1/3 cup sour cream that I got from someone else's review. I did use a little more sour cream. I did not have as much butter as the recipe called for so I used half butter and half olive oil to saute the vegetables in. I also waited a little longer than the recipe called for to saute the frozen vegetables in with the potatoes and celery. I did not want them to get to soggy. I was out of real onions so I substituted with minced onion.
I used my own amount of salt and pepper and I used alot of it. My husband and I like alot of pepper (everyones own preference). I also checked the pot pie in the middle of cooking and I had to put aluminum foil over the crust to keep it from browning too much. Also my husband and I did not like the pie crust with the chicken pot pie because it tasted to sweet. So needless to say the next time we make this it will be with biscuits or I could make my own homeade crust without all the added sugar (that will be another one I would have to find a recipe before because I have never made homeade crust either).
My husband and a wonderful cook and usually does all the cooking. He usually does not like what I cook but he never tells me. I know he liked this because he wants it again tomorrow. He said this recipe is a definite keeper. Thanks again.
Easily the best pot pie I've ever had. Some easier measurements for everyone, I used half a large onion, 2 stalks of celery, 1 regular to large sized potato minus skin and cubed, and a 3 pack of chicken breasts.. I can't give you weight for chicken bc it wasn't on package. I beat the chicken before I cooked it and cooked in olive oil with about a teaspoon of white wine vinegar and a little bit of water in a skillet on medium while I prepared everything else flipping regularly.. I also used pilsbury refrigerated pie crust. I used a 9.25 x 13.25 casserole dish and it took me 2 packages of the pie crust, only 3 out of 4 rolls though..