I think perhaps the most quintessential comfort food is a hearty, creamy, quick and easy Chicken Pot Pie. Chicken Pot Pie remains in my memory from childhood as something warm and delicious and comforting, so much so that decades later I still think about it with longing.
Chicken Pot Pie isn’t something I have fond memories of because my mom made it for me as a child. Quite the opposite because my mom was, let’s put it quite honestly, a very challenged cook.
On one of my early return visits to the United States, when I was still craving lots of my favorite American foods, almost as soon as we landed in New York I asked my husband to go to a grocery store to grab a chicken pot pie. He was confused because he barely understood what the heck a chicken pot pie was but I assured him that any store he went to would have a chicken pot pie in the frozen foods section. A while later he returned with a single portion sized chicken pot pie. I stuck in the oven and an hour later joyfully devoured it.
This week I finally decided to make my own quick and easy chicken pot pie, and to tackle a simple interpretation of this delicious fall and winter comfort food dish.
I love the crispy roast chicken we get from the deli section of our local grocery store and I decided I could use one of those roast chickens to make a quick chicken pot pie. And no need to necessarily make a homemade crust when you can buy a ready-made crust.
So with those two shortcuts – a deli roast chicken and a ready-made crust –
I made a delicious quick and easy chicken pot pie in an hour.
Best Serving Dish to Use
A cast iron skillet is perfect for Chicken Pot Pie, or instead use a beautiful oven to table pie dish like this one.
Remember too that this is a great way to use up leftover chicken – or turkey from Thanksgiving Day!
Here’s the Recipe
Ingredients:
1 kg roast chicken
175 g thinly sliced carrots, about three carrots
170 g thinly sliced celery stocks, about three
One medium onion, minced
3 tablespoons olive oil
50 g all purpose flour
3/4 L chicken broth
150 g frozen peas, thawed
400 g frozen pie crust or puff pastry, thawed
One small egg, beaten
Procedure:
Preheat the oven to 190°C or 425°F
Pull all the chicken and the skin from the bone of the roasted chicken and break it into small bite-size bits, including the skin. Set aside.
Sauté the carrots, celery and onion in the olive oil in an ovenproof heavyweight skillet until just tender, about 5 to 10 minutes.
Sprinkle the vegetables with flour and toss until they are fully coated.
Continue cooking until the vegetables and flour begin to turn golden brown, no more than five minutes.
Add the chicken broth by the cupful.
Use a wooden spoon to stir the vegetables and broth together and cook over a low flame until the sauce begins to thicken.
Add the rest of the broth by the cupful and cook until the sauce has thickened.
Turn off the heat and stir in the bite-sized chicken and chicken skin.
Cover and let cool to just warm.
While the chicken is cooling roll out the piecrust so that it is just wide enough to drape across the skillet or pie pan.
Drape the crust across the skillet and fold over the extra bits of crust to form a decorative border.
Make three or four slats on the top of the crust.
Use a pastry brush to lightly brush the crust with the beaten egg.
Bake the chicken pot pie for 20 minutes and then reduce the temperature to 175°C or 370°F.
Bake for an additional 20 minutes until the piecrust is golden.
If the crust begins to over-brown cover it lightly with tinfoil.
Remove the pot pie from the oven and let sit 20 minutes before serving.
Serve the Chicken Pot Pie right in the skillet along with a fresh green salad.
This quick and easy Chicken Pot Pie is great for leftovers!
Print this Recipe:
Ingredients
- 1 kg roast chicken
- 175 g thinly sliced carrots about three carrots
- 170 g thinly sliced celery stocks about three stocks
- One medium onion minced
- 3 tablespoons olive oil
- 50 gAll purpose flour
- 3/4 L chicken broth
- 150 g frozen peas thawed
- 400 g frozen pie crust or puff pastry thawed
- One small egg beaten
Instructions
- Please preheat the oven to 190°C or 425°F
- Pull all the chicken and the skin from the bone of the roasted chicken and break into small bite-size bits.
- Do the same with the chicken skin and add it to the meat. Set aside.
- Sauté the carrots, celery and onion in the olive oil in an ovenproof heavyweight skillet until just tender, about five to 10 minutes.
- Sprinkled the vegetables with flour and toss until they are fully coded.
- Continue cooking until the vegetables and flour begin to turn golden brown, no more than five minutes.
- Add the chicken broth by the cupful.
- Use a wooden spoon to stir the festivals and broth together and cook over low flame until the sauce begins to thicken.
- Add the rest of the broth by the cup full and cook until the sauce has thickened.
- Turn off the heat and stir in the chicken and chicken skin bits.
- Cover and let cool to just warm.
- While the chicken is cooling roll out the piecrust so that it is just wide enough to drape across the skillet.
- Drape the crust across the skillet and fold over the extra beds of crust to form a decorative border.
- Make three or four slats on the top of the crust.
- Use a pastry brush to lightly brush the crust with the whisked egg.
- Bake the chicken pot pie for 20 minutes and then reduce the temperature to 175°C or 370°F.
- Bake for an additional 20 minutes until do you piecrust the school.
- If the crust begins to overclock drape it lightly with a piece of tinfoil.
- Remove the pot pie from the oven and let sit 20 minutes before serving.
- Serve the Chicken Pot Pie right in the skillet along with a fresh green salad.
- Chicken Pot Pie makes great leftovers!
Nutrition
If you’re a pie fanatic like me the you’ll love this cookbook, Pie Squared, by my friend Cathy Barrow.
A Few other Recipes You’ll Enjoy
And how about a delicious dessert pie like this Apple Pie?
Here’s another great chicken dish: Apricot Chicken Tagine.
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