Archive for February, 2014

February 13, 2014

Chicken Pot Pie – Mmmm

I randomly was craving a pot pie this week and what better time for it than Snowmageddon 2014! It’s cold outside and this was just what the doctor ordered.

To satisfy my need to make it have a “from scratch” taste, but without a lot of fuss, I took the best parts of two recipes to make an easy week-night meal that took just a bit of preparation! This looks like more steps than it actually is, I just separated some steps out for myself so I wouldn’t miss anything. I find that doing more prep work before I turn the stove on always helps me to keep “my cool” in the kitchen 🙂

Ingredients/Items Needed:

  • Pie Pan (I used ceramic, but you can use glass, aluminum, cast iron – whatever!)
  • 1 package Pillsbury pie crust from the refrigerated section (DO NOT PAR BAKE). Pull out of fridge when you start cooking so it will soften.
  • 4 cups low-sodium chicken broth (Or veggie broth! I sometimes make my own).
  • 1/4-1/2 cup milk (I used 2%)
  • 2 TBSP dried onion flakes (can use real onion, but my husband wont eat it – boo)
  • 1/3 C butter (i used unsalted)
  • 1/3 C AP flour
  • 1/4 tsp ground pepper
  • 1 tsp salt + extra as needed (I use Kosher)
  • 1/4 tsp dried Thyme
  • 3 tsp Sherry Cooking Wine (I used Holland House, or you can also use regular Sherry)
  • 2 cups shredded rotisserie chicken (make ahead; can also used canned or boiled chicken)
  • 2 cups frozen vegetable mix (I used Trader Joe’s organic mix of corn, carrots, peas and green beans)


  1. Pre-heat oven to 425 degrees (recommend convection)
  2. Get out all of your ingredients and measuring cups – line up on your clean counter top!
  3. Measure out broth & milk in a large measuring cup (together), set aside
  4. Measure out frozen veggies & chicken in a bowl together, set aside
  5. Melt butter in large pot or dutch oven over medium heat (I used my dutch oven)
  6. Once the butter is foamy, add in the dried onion. Whisk constantly to keep from burning. 1 minute or until turning golden.
  7. Add in flour and whisk frequently for about 3 minutes, or until golden. You want that roux to get a nutty flavor!
  8. Add in the milk & broth mixture. Whisk to combine and keep whisking frequently to keep from burning and from a layer of film forming on top.
  9. When it starts to thicken, add in the thyme, sherry, salt and pepper. When it is a good thickness (sticks to your spoon like gravy, but not too thick), taste it for any adjustments. Should be mmmmm.
  10. Stir in chicken and vegetable. Let cook for a minute or two while you are prepping your crust.
  11. Go back and taste your filling mixture. Add a little more salt if needed.
  12. Put pie filling into pie pan. Top with the pie crust. Tuck the edges under all the way around, it doesn’t have to be perfect.
  13. Cut four slices in the top of the pie crust as directed on the box.
  14. Bake for 15-20 minutes, or under golden brown and bubbling.
  15. Let sit for 5 minutes, serve! Enjoy!

Voila! Happy Cooking!


1. Do crusts one both bottom and top (par bake the bottom crust first), but we typically just do the top crust).

2. Make it all veggie by skipping the meat and doing 4 cups veggies.

3. If you have leftover post roast, do a beef pot pie with shredded beef and beef broth. The rest is the same! Can also add potatoes if you had them.


1. Pillsbury –

2. Cooks Illustrated (Members Only) –