Chicken pot pie is one of those meals that I forget to make. I love it, but I forget about it.
The other day, when Torin was napping I started doing some cleaning and reorganizing of the scary spaces in my kitchen, and found an old cookbook I had, that’s simply called “Casseroles” (winning title- I would’ve loved to have been on that editing team.) Anyway, that cookbook has about 15 different chicken pie recipes in it, with glossy, full-page photos to go with, which got my mind fixed on chicken pie. I had to have it.
So… for dinner that night I made my perfectly-tasty chicken pie that actually makes 2 pies, so you can freeze one for later! Y’all know I love freezer meals. This recipe is loosely based on my mom’s chicken pie recipe, that I’ve seen her make a million times. It was always one of my favorites growing up. Love you mom😘
Here’s what you need:
- 2 pie shells in aluminum tins, thawed
- 2 pie crusts that you gave to roll out, thawed
- 1 can cream of chicken soup
- 1 onion, finely slivered
- 3 cups roasted, shredded chicken
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 2 cups frozen pea and carrot blend
- 2 tbsp white wine
- 1 cup milk
- Salt and Pepper
I do have a few notes about the ingredients. First of all, are the pie crusts. Homemade pie crust intimidates me. No matter how many times I’ve seen people make them, I can’t make a good one. If you’ve got skills in the pastry area then go for it, and make 4 crusts (2 for each pie since it’s double-crusted.) Otherwise, take a trip to the Harry Teeter or whatever store is closest and make friends with the frozen dessert aisle, since that’s where you will find the pre-made ones.
Also, it’s really important that you use roasted chicken. The depth of flavor it gives the pie is essential. If you don’t have any pre-roasted chicken put 1 1/2 lbs of chicken breasts in your crockpot with salt, pepper and garlic powder and cook on high for 4 1/2 hours, then shred with two forks, and let the shredded chicken soak up the juices from cooking for at least 15 min. I know that seems like a lot of work, but it’s worth it.
K. Now that those things have been said. Here’s your recipe (it’s really easy):
Set aside thawed pie crusts (make sure they are room temp,) and preheat oven to 350 degrees.
In a high sided saucepan or Dutch oven sauté your slivered onions and garlic in EVOO until the onions are translucent. Next add all remaining filling ingredients and cook on medium until heated through.
Split the filling between the two pie shells in tins and then top with flat crusts. If you’re feeling fancy, do something cute to the sides of your pie crust… I was not in the mood which is why mine looks a little lopsided. Cut slits in the top of your crusts, for venting. At this point you can either go ahead and bake them, or slide them into freezer bags. If baking, they take about 45 min in the oven. If not, they will keep for about two months in the freezer before they start to get freezer burned.