There’s no better way to welcome December than by sharing my favorite pie recipe with you. Surprisingly, it’s a savory pie, and one of my family’s favorites. Chicken Pot Pie is comfort food at its best, and this recipe is easy-ish and worth every minute you will spend in the kitchen making it for yourself and your family.
Last year, I purchased the best cookbook ever – One Pot of the Day by Kate McMillan. It’s become my go-to cookbook, and every single recipe I’ve tried in it so far is a huge hit. Kate’s Chicken Pot Pie recipe is no different. Here is my slightly adapted version of her recipe. Kate’s recipe has you making the pie dough. Let’s be real…not many of us (even me, a pastry chef) have time to make pie dough for this dish. If you have time, I highly recommend it. But, if you are short on time, nothing is better than refrigerated pie dough. I have some other tips too: I always double the recipe because two pies are always better than just one. The other bonus of doubling the recipe is that I use a whole bag of frozen peas and corn, and don’t have random small bags of veggies sitting around in my freezer. There’s a lot of chicken in this original recipe – when I double it, I only cook 6 chicken breasts. Last tip of the day: nothing says I love you more than showing up at a friend’s house with a Chicken Pot Pie.
1 cup frozen peas
1 cup frozen corn
2 cups sliced carrots
2 Tbs unsalted butter
4 boneless chicken breasts, cut into bite size chunks (Note: freeze the chicken breasts for 20 minutes before you cut it…makes it so much easier to cut)
1 shallot, chopped
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup white wine
1/2 cup half-and-half or light cream
2 Tbs fresh parsley, chopped
1 package Pillsbury refrigerated pie dough (found in the dairy section, usually near the eggs)
Salt & Pepper to taste
- Put water in a small pot, add some salt, and bring to a boil. When boiling, add the carrots and peas. Boil veggies for 3-4 minutes or until soft.
- Remove veggies with a slotted spoon, return pot to heat and add frozen corn. Cook corn for 1 minute, then remove corn to same bowl as cooked carrots and peas
- Cube chicken; set aside
- Chop shallot; set aside
- Remove pie dough from refrigerator, remove from box, and let stay out at room temperature
- In a large pot, melt butter over medium-high heat. Add chicken and cook until chicken is slightly brown (around 8 minutes)
- Add chopped shallot to chicken and cook for 2 minutes or until shallot is soft.
- Sprinkle flour over chicken and stir well. Cook over medium heat for 2 minutes
- Add chicken stock, wine, half-and-half or light cream and parsley to chicken mixture, constantly stirring. Bring mixture to a simmer, reduce heat, and cook for 10 minutes. The mixture will become thick and creamy.
- Pre-heat oven to 350 degrees
- After 10 minutes, add cooked veggies. Stir well
- Season with salt & pepper
- Pour mixture into a pie dish
- Unroll pie dough and place over filling. You can make a decorative edge or just leave it plain.
- Place pie on a baking sheet and place in oven. Cook pie for 30 -40 minutes, or until crust is golden brown.
What’s your favorite comfort food?