If I were a food critic and this Chicken Pot Pie was on the restaurant menu for me to try, I would rate it a 5 out of 5 stars. Seriously, that’s how mouth-wateringly good this Chicken Pot Pie is. Yes, you have to make it. And, my task to you is to share it with your family and friends.

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Chicken Pot Pie can be eaten any time of the year. However, I love eating Chicken Pot Pie when there is a chill in the air. I remember my parents buying the store brand when I was a child. For my taste, sometimes it was more crusty and not enough chicken. I am a protein girl. I love lots of chunks of chicken in Chicken Pot Pie. Now that I know how to cook, I use as much chicken as I can.

For this recipe, I used one large chicken breast. I buy organic chicken, but feel free to purchase what you like and what fits your budget. I boiled the large breast but you can put it in your steamer if you wish. I do that sometimes too. It depends on my mood.

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Chicken Pot Pie

Recipe by Recipe Helper

Course: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

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minutes

Cooking time

40

minutes

Ingredients

• 2 2 9-inch store bought pie crust sheets

• 1 1 large boneless and skinless chicken breast, cooked and shredded

• 4 tablespoons 4 (¼ cup) unsalted butter

• 1 1 sweet onion, diced

• 2 2 large carrots, peeled and chopped

• 1 cup 1 broccoli florets, finely chopped

  

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• 1 1 russet potato, peeled and cubed

• 2 2 garlic cloves, minced

• 1/4 cup 1/4 all-purpose flour

• 2 cups 2 chicken broth

• 1/2 cup 1/2 heavy cream

• 1 teaspoon 1 smoked paprika

• 1 teaspoon 1 Italian seasoning

• Salt and pepper, to taste 

• Additional Items:
  

• 9-inch pie dish

Directions

• Preheat oven to 400°F/200°C.
• In a large pot, heat butter and sauté onion, carrots, broccoli and potatoes together for about 5 to 7 minutes, or until tender.
• Next, add minced garlic and sauté for 30 seconds or until just fragrant.
• Mix in flour and stir for 4 minutes. Then, add chicken broth, heavy cream, smoked paprika, Italian seasoning, salt and pepper. Bring to a boil and then simmer until it reaches a gravy-like consistency.
• Stir in chicken and pour into pie shell. Cover with another layer of pie crust.
• Bake for 35 to 40 minutes or until golden brown.
• Remove from the oven and allow to rest for 10 minutes. Serve and Enjoy!

I chopped up all of my vegetables while the chicken was boiling and had a nice mound of vegetables on my cutting board. I normally use peas, but this time, I decided to give this Chicken Pot Pie a little twist. In lieu of adding peas to the Chicken Pot Pie, I chopped up broccoli and included that instead. I used a store-bought pie crust and layered the dish with a crust for the bottom, then, placed all of the ingredients in the dish and layered the top with more pie crust.

Then, I baked it in the preheated oven for 40 minutes at 400 degrees Fahrenheit. It started to bubble around the 30-minute mark and I could hardly wait to try it. As soon as the timer went off, I removed the pot pie from the oven and let it cool for a few minutes.

Then it was time to try it! 5 Stars Out of 5! Absolute Perfection! I am not a food critic, but I do know some Good Hearty Eating. Eat Up!

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