Archive | November, 2011

Chicken Pot Pie

20 Nov

I have this recipe of chicken pot pie that I keep tweaking each time I make it. It started off as a recipe from Ina Garten and morphed into something that consists of only things that I like. My big issue is how little time and energy I have to cook after a long week of work. This recipe takes advantage of awesome Costco rotisserie chicken, Pillsbury pie dough, and a mix of frozen and fresh vegetables that I happen to have on hand. Ina’s recipe calls for heavy cream (which I don’t use) and it doesn’t seem to make any difference.

Essentially, you just make the pie filling and if you’re lazy you can bake up some biscuits from a can. If you’re lazy and still want to have a nice presentation, you can use refrigerated pie dough and make an awesome looking pie. Whatever you choose to do, this recipe makes enough to fill 2 pies and then some. Share your bounty and you’ll make friends.

Ingredients (makes a ton of filling for 2 pies and then some)

  • Meat from 1 whole rotisserie chicken
  • Kosher salt
  • Freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 1 1/2 cups celery, chopped
  • 2 bay leaves
  • 1 tsp of dried or 1 tbsp of fresh parsley leaves
  • Pinch of thyme
  • 3/4 cup all-purpose flour
  • 5 cups chicken stock, preferably homemade
  • ¼ cup of milk or heavy cream (optional)
  • 2 cups medium-diced carrots,
  • 1/2 to 1 cup Fresh or frozen chopped broccoli florets
  • ½ lb mushrooms
  • 3 large russet potatoes, diced
  • ½ to 1 cup Corn kernels (frozen, fresh, or canned)
  • 2 pie crusts (store bought or make it yourself)


Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 5 minutes. Add celery, bay leaves and other herbs and sauté for another 5 minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper and milk or heavy cream. Remove the bay leaves and add the cubed chicken and veggies. Mix well and let simmer for at least 15 minutes.

Preheat oven to 400°F. Lay first pie crust in pie pan. Ladle pot pie filling onto crust. Do not overfill. Place second pie crust on top of filling and fold under edges. Brush top of crust with beaten egg and sprinkle with salt and pepper. Cut slits on the top of the crust. Bake pie for 20 min at 400°F and then lower temp to 375°F and bake for another 25 to 40 minutes or until top is golden brown and filling is bubbling hot.

My masterpiece

The insides of my masterpiece

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