When the weather gets cool I crave warm comfort food. Soups and stews are two of my favorite comfort foods. Another favorite is baked chicken pie. Some people call it pot pie but to me that’s not the same thing. Maybe baked pot pie but for me I only know it as baked chicken pie.
For me, pot pie was more like a stew or thick soup. My mom would make a pot of it on the stove. She’d put cut up chicken, potatoes, parsley and bow tie noodles in whatever type of broth mixture it called for. Honestly, it wasn’t one of my favorite meals so I’ve only ever made it once I think. Now, baked chicken pie is a whole different story.
To make the chicken pie you need a pie pan, crusts for the bottom and top, veggies, chicken and brothy liquid. You bake it like any other pie and eat it like one, too. Of course I don’t recommend eating it a la mode, lol. This meal just screams, cold evening, warm sweater and leggings curled up eating it on the couch. Or at the dinner table with your family while one of your daughter picks out every vegetable, complaining the whole time. Either way, it’s so yummy. I love dishes that combine my meat and vegetables because it takes care of the entire dinner menu.
Don’t be overwhelmed or put off by the amount of steps or directions. Remember, I like simple recipes so even though this may look complicated it’s really not. You can make it with refrigerated pie crusts or your own and chicken you’ve made or a store bought rotisserie chicken. I would suggest reading over the ingredients and directions one or two times before you make it because you may be able to change parts of it to work better for you. I’ve found this method to work for me but everyone’s different and maybe some of you are more advanced in your culinary skills. In any case, I think you’ll like it if you try it.
Baked Chicken Pie
- 2 Chicken quarters cooked (approx. 1 lb of chicken)
- 2 cups Chicken broth
- 2 cups Frozen mixed vegetables
- 14-15 oz Can of diced potatoes
- 1 pkg Pillsbury pie crusts
- 1/3 cup Butter
- 1 Tbsp Onion flakes
- 1/3 cup Flour
- 2/3 cup Skim milk
- 1/2 tsp Celery Salt
- 1/4 tsp Pepper
- Preheat oven to 425 degrees F. Unbox pie crusts to soften. In a medium size saucepan add 2 cups chicken broth. Remove chicken from bone or slice cooked chicken breast and add to broth in saucepan shredding it as you're adding it. Next add the mixed vegetables and can of potatoes. Boil over medium to high heat for about 15 mins. While that mixture is cooking unroll one of the pie crusts in a 9 or 10 inch pie plate. Crimp edges to make it fit then poke holes in bottom of crust. Bake the crust for 6 minutes. Remove from oven after 6 minutes. When the chicken/vegetable mix is finished cooking drain the broth from the mixture into a container and set the mixture aside. Keep your broth. In your empty saucepan heat the butter and onion flakes until the flakes soften and the butter is completely melted and bubbles slightly. Remove from heat and slowly whisk in the flour then add your broth (that you drained a couple of minutes ago). Turn heat to medium and add milk, celery salt and pepper, whisking to mix everything. Turn up heat to get the mix ready to boil but turn it off before it does and allow it to sit and thicken. Take your chicken mixture and pour it into the pie shell. Once your broth mixture thickens pour it over the chicken and vegetables. Cover with the 2nd crust. Pinch the edges to seal and cut air slits in the top of the pie. Bake for 25 minutes. Check the pie and cover with foil and continue to bake 5 - 10 minutes more. Remove when golden brown and bubbling. Allow to set a couple of minutes then cut and serve.