Chicken Pot Pie is a hearty meal that will fill you up on any cold night. I first made this for my father–he loves chicken pot pie!! When I was reading recipes for chicken pot pie, I was shocked at the amount of butter that the recipes were calling for–and that was just for the filling! I was not doing that, so I went and got some store bought shortcuts–and it came out really well. Since then, I have been following this recipe and it has never failed me. The additional benefit is that you make the entire meal in a couple of hours and freeze it OR spend another 20 mins to bake it off and you have dinner! I love making it on a weekend and freezing it down in serving size portions—dinner is then ready in jiff on a weeknight.
Pre-cooked, store bought chunks of white meat chicken. I usually get two, 12oz packages.
One, 14.5 oz container of Mirepoix (carrots, onions, celery–all pre-diced!!!!)
1 package of store bought pie crust
2 tbsp of butter
3 tbsp of flour
2 tsp of Herbs de provence
1/4 tsp of crushed red pepper flakes (more if you want it spicier)
1/2 tsp of cracked black pepper
1 quart chicken stock
Salt to taste (this will vary depending on how salty your chicken stock is)
In a large stock pot, melt butter on medium heat.
Once butter is melted, add mirepoix and saute till soft and pale golden
Add chicken chunks, spices, and flour and stir well till everything is well mixed.
Add chicken stock and cook on medium low heat for 20-30 minutes. You want the filling to thicken.
Once the filling is made, divide into individual bowls. I have pot pie bowls, and this recipe makes about 4 servings.
Let the filling cool completely in the bowls.
Cover with store bought pie crust, crimp and seal the edges. At this point you can wrap the pies with freezer friendly plastic wrap and freeze down for later.
If cooking immediately:
Preheat oven to 375F. Brush the top of the crust with some egg wash ( 1 egg beaten with a little bit of water), and cut a slit to allow for the steam to escape. Bake for 15 mins till crust is golden.
If cooking a frozen pot pie:
Thaw pot pie in refrigerator for 1-2 days. Once the pie is thawed, follow the above instructions to cook. You may need to increase the baking to 20-25 mins to ensure the filling is piping hot.