Chicken Pot Pie
Easy to put together chicken pot pie. Use rotisserie chicken from the grocery store to speed up prep; it takes about an hour from start to finish, but the melding of the flavors in the finished dish is worth the time. I adapted this from the Southern Living 20th Edition Annual Recipes, published in 1998.
Easy to put together chicken pot pie. Use rotisserie chicken from the grocery store to speed up prep; it takes about an hour from start to finish, but the melding of the flavors in the finished dish is worth the time. I adapted this from the Southern Living 20th Edition Annual Recipes, published in 1998.
- 1/2 t salt
- 1 small onion chopped
- 8 oz fresh mushrooms sliced
- 1/4 c butter/margarine
- 1/4 c all purpose flour
- 1-1/2 c organic/low salt chicken broth
- 1-1/2 c half and half i subbed 1/2 heavy cream, 1/2 soy milk and it worked
- 1 t black pepper freshly ground
- 1 t poultry seasoning
- 2 t butter or margine
- 3-1/2 c rotisserie chicen chopped
- 1 15oz pkg refrigerated pie crusts
- 1 16 oz pkg frozen mixed vegetables
- Carbohydrate 6.08079068867592 g
- Cholesterol 15.2650000129043 mg
- Fat 5.95223505755803 g
- Fiber 0.989775872269846 g
- Protein 1.64065357401204 g
- Saturated Fat 3.68470957045816 g
- Serving Size 1 1 Serving (54g)
- Sodium 43.551637769469 mg
- Sugar 5.09101481640607 g
- Trans Fat 0.46634275357215 g
- Calories 80 calories
Step-by-step
- Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add chicken broth and half and half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper and poultry seasoning; set sauce aside.
- Melt 2T butter in a skillet over medium heat; add mushrooms, onion, and bag of mixed vegetables. Cook, stirring constantly, until vegetables are tender. Drain and stir vegetable mixture and chicken into sauce.
- Fit 1 piecrust into a 9" deep dish pie plate (make sure it's deep dish!) according to package directions. Spoon filling into crust; top with remaining piecrust. Trim off excess pastry. Fold edges under, and flute. Cut slits in top.
- Bake at 375 degrees for 30 to 40 minutes or until top is golden, covering edges with aluminum foil after 20 minutes to prevent excessive browning.
A Busy Mom's Go-To Comfort Food: Chicken Pot Pie
Life as a mom is a whirlwind. Between school runs, work deadlines, and keeping the household running smoothly, finding time for anything, let alone cooking a delicious, home-cooked meal, can feel like an impossible task. But sometimes, even amidst the chaos, you crave that feeling of warmth and comfort that only a truly satisfying meal can provide. That's where this chicken pot pie recipe comes in. It's a lifesaver, a time-saver, and honestly, a taste bud-satisfier. I've perfected this recipe over the years, and it’s become a staple in our household – a guaranteed crowd-pleaser that even my picky eaters can’t resist.
The beauty of this recipe is its simplicity. Forget about spending hours slaving away in the kitchen; this pot pie comes together surprisingly quickly, especially if you utilize a rotisserie chicken. Yes, you read that right! I'm all about shortcuts when it comes to weeknight meals, and a rotisserie chicken from the grocery store is my secret weapon. It drastically cuts down on prep time, leaving me with more energy for the other million things on my to-do list. And the flavor? It’s remarkably rich and savory. The combination of tender chicken, buttery crust, and perfectly seasoned vegetables is heavenly. It’s the kind of meal that makes everyone feel loved and cherished, even if it’s whipped up on a busy Tuesday night.
Beyond the convenience, this dish offers a fantastic opportunity to teach my kids some basic cooking skills. They love helping me to assemble the pie, and the pride they feel when we sit down to enjoy the fruits of our labor is priceless. It's a valuable lesson in teamwork and shared responsibility, and it makes dinnertime a more meaningful experience for all of us. Beyond that, the ingredients are simple and readily available, making it easy to adjust based on what's on hand or what's on sale. Sometimes I add extra veggies, depending on what's in season, or I experiment with different herbs and spices to keep things interesting. The possibilities are endless! It’s adaptable to whatever dietary preferences you have, too. A simple swap of ingredients can easily accommodate those who need to be mindful of certain allergens or preferences.
This chicken pot pie recipe isn’t just a quick meal; it's a testament to the fact that nourishing and delicious food doesn't have to be complicated. It's a celebration of simple ingredients, combined in a way that creates something truly special. It’s a reminder that even amidst the whirlwind of daily life, there’s always time to create moments of connection and comfort around the dinner table. So go ahead, give it a try. You won’t regret it. And trust me, your family will thank you for it!
Pro-Tip: For an extra touch of luxury, consider using homemade pie crust. While store-bought is convenient, the flaky, golden crust of a homemade version elevates the dish to another level. However, I fully understand the time constraints of everyday life, so don't feel pressured if you opt for the store-bought variety.
Variations:
- Add some spice: A dash of cayenne pepper or a few dashes of your favorite hot sauce can add a nice kick.
- Creamy twist: A dollop of sour cream or crème fraîche on top just before serving adds an extra layer of richness.
- Veggie boost: Feel free to substitute your favourite vegetables.
- Cheese please: Sprinkle some shredded cheddar cheese over the filling before baking for extra cheesiness.
This chicken pot pie recipe is more than just a meal; it's a hug in a bowl, a taste of home, and a reminder that even the simplest things in life can bring the greatest joy. Enjoy!
