Photo Credit: closetcooking.com
Yesterday was the first day that I felt “winter” coming in Chicago. I know what you’re probably thinking…”If she thinks THIS is cold, then just wait!” Yeah…I get it, and I don’t care! If I want to be cold (and complain about it, I will). I digress…
Anyways, because it was so cold, my boyfriend, Dan, and I decided we really wanted to have something warm and comforting for dinner. He told me he had has heart set on chicken pot pie. I’ve had a long 2 weeks (with no days off I might add), so I had my heart set on takeout…but nevertheless, he won! I decided to go with my quick chicken pot pie (store bought pie dough and frozen corn/peas).
Just because it’s quick doesn’t mean it sacrifices flavor!
Chicken Pot Pie Ingredients
Onions and carrots sweating
Add the chicken and press the garlic
Filled pie crust with cool mixture
Erica’s QUICK Chicken Pot Pie
Ingredients
- 1 Yellow Onion
- 1/2 cup Carrots
- 2 Russet Potatoes
- 1 clove Garlic
- 1 Large Boneless Chicken Breast cubed
- 2/3 cup Peas frozen
- 2/3 cup Sweet Corn frozen
- 3 cups Chicken Stock
- 2 Pillsbury Pie Crust
- 1 tbsp Butter
- 1/4 cup Flour you probably won’t use all of it
- 2 tbsp Cornstarch
- Salt/ Pepper
Instructions
- Prep the onions, carrots and potatoes. Chunk up your onion and potato into medium sized pieces. Dice your carrots into smaller pieces.
- In a large, deep skillet or pot, melt 1 tablespoon of butter over medium heat. Drop your onions and carrots into the pan and let them sweat out. Some people add celery to this, but I personally hate it so I omit it!
- Boil your potatoes until tender. Make sure you start with the potatoes in cold water and then bring to a boil!
- Once the carrots and onions start to become tender (about 10 minutes), add the chicken and garlic. I recommend putting the garlic through a garlic press.
- Cook the chicken until it’s almost white all around. Don’t worry if it isn’t fully cooked through since it will continue to cook in the oven.Once the chicken is almost cooked, sprinkle with 2 tablespoons of flour. Cook the flour for 3 minutes and then add the chicken stock. Let simmer and reduce for 5 minutes, then add corn and peas.
- Cook entire mixture for another couple minutes (just until peas and corn are warm). If it isn’t thickening, add corn starch a little bit at a time until you reach the consistency you want. Taste and season with salt and pepper as needed. Drain your potatoes and add them. Turn off the heat and let the mixture cool for a few minutes.
- Roll out your store bought pie dough, press it into the bottom of a pie dish and fill with cooled mixture. Top with the top pie dough and pinch all around to seal. Cut a few holes in the top to let the steam escape.IMPORTANT: Cover the edges of the pie with tinfoil. The edges of the pie cook faster than the rest and will burn if you don’t do this.
- Bake the pie at 425 degrees for 35 minutes. After 20 minutes, take the tinfoil off.
- Let cool for 30 minutes before enjoying!
So that’s it! From start to finish the entire recipe only takes about 50 minutes. So the next time your cold, overworked and want a quick comforting dinner, try this chicken pot pie and tell me what you think! 🙂
Love always,
Erica
loving your recipes!!
This looks absolutely delish! It’s definitely one of my favorite meals – can’t wait to try the recipe! Beautiful blog 🙂
Thank you!!!!!
Looks totally yummilicious! 🙂
My pie is in the oven, it looks great! Wondering why the ingredient list said 1/2 cup flour, when I only used 2tblsp. Did I miss something? Thank you!
I use the extra flour to roll out the dough and just have it on hand for thickening! I should make sure I write that you may not use it all!!!!
I would love if you posted the photo of your pie on my Facebook fan page!!! http://Www.facebook.com/everythingericaeats
I’m dying to see it!!
Ok I posted a pic. Sorry I missed the pepper instruction! I know it should just come naturally, but I’m not in the habit. Thanks for your reply! I will definitely make this again.