Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8
Ingredients: Pillsbury pie crust, package of 2 (or whatever you prefer; 1 rotisserie chicken, shredded; 2 tablespoons of olive oil; 1 large onion, diced; 3 carrots, peeled and diced; 1 cup frozen peas, defrosted; Salt and pepper; 4 tablespoons of butter; 2 sprigs fresh thyme or 1/2 teaspoon dry; 1/2 cup flour; 1 1/2 cups of milk; 2 cups chicken stock; 3 tablespoons of dry Sherry

by Pharm-to-Table

6-8 servings

45 min

As the weather starts to get cooler at night, this is usually one of the first colder weather dishes that I transition to. It is great to serve a family, easy to prepare ahead of time and I’ve adapted this recipe with lots of cheats to make it really simple. As my friend Robin will attest, the sherry at the end really adds such a delicious flavor to this sauce or gravy. We can debate what to call it.

Look at this beauty! Make sure you allow it to cool for a minimum of 10 minutes so the filling has a chance to thicken up again.

I didn't get too fancy on this pie, but if I had extra crust a little fall decor like leaves would be cute.

A little white wine goes nicely with the pot pie.

I obviously did not allow the pie to cool enough. We were hungry! The filling oozed out make the slices sloppy looking, but still tasting amazing!

Chicken Pot Pie

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Recipe details

Yield 6-8 servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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Per serving

% Daily value

Ingredients

INGREDIENTS

Pillsbury pie crust, package of 2 (or whatever you prefer
1 rotisserie chicken, shredded
2 tablespoons of olive oil
1 large onion, diced
3 carrots, peeled and diced
1 cup frozen peas, defrosted
Salt and pepper
4 tablespoons of butter
2 sprigs fresh thyme or 1/2 teaspoon dry
1/2 cup flour
1 1/2 cups of milk
2 cups chicken stock
3 tablespoons of dry Sherry

Instructions

INSTRUCTIONS

Preheat oven to 400 degrees
In a large skillet heat the oil over medium-high heat. Add the onion and sauté until they are soft. Season with salt and pepper.
Add the carrots and cook for a few minutes.
Remove the veggies to a bowl with the shredded chicken.
Add butter to same skillet and once it melts add the flour. Cook the flour for a few minutes then whisk in the milk, broth, and thyme.
Continue to whisk the mixture until it is smooth and thick. Try to break up those lumps. Adjust seasoning with salt and pepper. Add the peas.
Add the sherry, along with the chicken and veggie mixture. Set aside.
Roll one crust into a deep pie plate. Add the pot pie mixture. Top with the second crust. Crimp the edges and vent the pie with a few slits in the top or get fancy with a lattice design.
Bake the pie on a cookie sheet to prevent drips in the oven for about 30 minutes.
You want the crust to be golden brown. Remove the pie from the oven and let it rest for about 10 minutes before slicing.

Tips

You will not need all the meat from the rotisserie chicken.
If you want to make individual pot pies, which would be so cute, buy an additional package of pie crust and bake each pie for about 25 minutes.
Sometimes if I have some baby potatoes I will add them too while I’m sautéing the onions and carrots.
If you don’t want to use a rotisserie chicken, you can poach 3 chicken breasts and shred that for the dish.

Comments

Mary Toomey on Sep 14, 2020

Just buy Marie Callanders Pot Pies! So good! Pure white meat, some with broccoli!

3 Reply
- Pharm-to-Table on Sep 14, 2020
  
  Yes, that is good in a pinch. Broccoli would be a good addition here.
  
  1
- Denise Androus Sheehy on Sep 15, 2020
  
  I LOVE Marie Calenders Chicken Pot Pies ... but they are loaded with sodium. When you have them from scratch, you can easily control the salt. 🥰
  
  7
Dovecanyon on Sep 14, 2020

LOL. The directions in the recipe are listed backwards! So... read them this way: 1, 10, 9, 8, 7, 6, 5, 4, 3, 2. I was a little confused at first but finally figured it out. Oh, and this recipe makes a good, traditional, chicken pot pie.

4 Reply
- See 1 previous
- Pharm-to-Table on Sep 14, 2020
  
  Thanks for pointing this out. Sometimes the instructions are getting jumbled in the editing process. It's all fixed now.
  
  1
- KRISTA SCHNEIDER on Mar 07, 2023
  
  They're talking about browning the top crust in step 10. It listed right because I've made it. It's very good! 😊
  
  1