Chicken pot pie has been my new craze! Since fall, whenever I've gone out to eat, I check to see if they serve chicken pot pie. Best of the best pies here in Madison has to be from the Great Dane. Hands down. Plus they serve it with a warm beer bread roll. My favorite! Pair it with a crisp glass of chardonnay and you're good to go.
Although there's butter galore and a flaky crust topping, I still would classify this recipe as a hearty and health dinner. Packed with vegetables and a lean protein, you're sure to hit a few food groups on this main dish. Plus, since it's all in one bowl, feel free to skip sides all together. Want another positive to this recipe? It can be prepared ahead of time and popped into the oven the day you want to eat it. For me, I made the pie the night before. I even had enough to freeze half to thaw the next time a crave this scrumptious pie.
Savory and filling, this chicken pot pie recipe is sure to please. And, excuse the nerd in me, but this recipe is coming just in time for Pi day! Yes, I planned making this recipe because of the mathematical day that gives us an excuse to make, eat and share all things pie.
Chicken Pot Pieadapted from Tasteofhome.com
1 c. diced potatoes
1 c. sliced carrots
1/2 c. butter
1/3 c. chopped onion
1/2 c. flour
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
2 tbsp. fresh parsley
1 1/2 c. chicken broth
3/4 c. milk
2 c. cubed chicken
1/2 c. frozen peas
1/2 c. frozen corn
Store-bought or homemade pie pastry, chilled
1. Preheat oven to 425 degrees.
2. Cook cubed chicken on a skillet. Season with salt and pepper to taste. Set aside.
3. In a large saucepan, cover potatoes and carrots with water. Bring to a boil. Once boiling, reduce heat; cover and cook for another 8-10 minutes.
4. In a dutch oven, melt butter over medium heat. Add onion and stir until translucent.
5. Stir in flour and seasonings. Gradually stir in broth and milk. Bring to a boil. Reduce heat and stir constantly until thickened.
6. Stir in chicken, peas, corn and potato/carrot mixture. Remove from heat.
7. Unroll pie pastry and place in 9-in pie plate. Add chicken mixture. Cover with remaining pastry.
8. Bake 35 minutes or until crust is browned and mixture is hot.