Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 serving
Ingredients: ¼ cup butter; ¼ cup all-purpose flour; ½ cup apple cider; 1 cup chicken stock; ½ cup milk; 1 cube chicken bouillon; 2 cups rotisserie chicken; 1 yellow onion; 1 ½ cups carrot; 1 ½ cups red potato; 1 ½ cups celery; 1 ½ cups peas; 1 can corn; 2 teaspoons salt; 1 teaspoon parsley; 1 teaspoon paprika; 1 teaspoon oregano; 1 teaspoon black pepper; 2 pie crust; 1 egg

User Reviews

5

4 reviews

Excellent

Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
8
Calories
396 kcal
Course
Main Course, Dinner
Cuisine
American

Chicken Pot Pie

Henry Hanson

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Loaded with chicken and vegetables and surrounded by a flaky crust, Chicken Pot Pie is the perfect comfort food to fill you up!

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Ingredients

Servings

Filling

¼ cup butter
¼ cup all-purpose flour
½ cup apple cider
1 cup chicken stock
½ cup milk whole
1 cube chicken bouillon crushed
2 cups rotisserie chicken shredded
1 yellow onion chopped
1 ½ cups carrot chopped
1 ½ cups red potato diced
1 ½ cups celery chopped, sliced
1 ½ cups peas frozen
1 can corn 15 ounces
2 teaspoons salt
1 teaspoon parsley dried
1 teaspoon paprika
1 teaspoon oregano dried
1 teaspoon black pepper

Pie

2 pie crust 1 for the top and one for the bottom
1 egg whisked (for egg wash

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Instructions

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Preheat oven to 375°F.
In a large skillet over medium-high heat, melt butter.
Add flour, whisk and cook for 1 minute, or until it starts to come together.
Add apple cider, chicken stock, milk, and bouillon.
Simmer until thickened, stirring often (about 5 minutes).
Add chicken, onion, carrots, potato, celery, peas, corn, and, mix well.
Add parsley, paprika, oregano, salt, and pepper and stir until combined.
Simmer for 20 minutes on low.
In a prepared 9-inch pie pan, add the bottom pie crust.
Pour the chicken mixture on top of the crust.
Cover with the second pie crust.
Using a fork, seal the edges of the two pie crusts together.
Brush the top lightly with egg.
Make 4-5 small cuts in top crust to vent.
Bake for 30-40 minutes (until top crust is golden brown). See notes for how to avoid burnt crust.

Notes

Recipe for Homemade Pie Crust.
Make a pie shield (if you do not own one):
Take some aluminum foil and cut it into a ring to go over the edge of the pie crust. Or, roll a long piece of foil into a flat log and wrap it around the pie. You can do this before you begin baking, for about 20 minutes or so, or after you notice the edge getting brown.