Chicken Pot Pie

I bought another rotisserie chicken from Sam's club yesterday.  I'm going to be like that family in the KFC commercial with all the plastic containers, LOL.  Using just one 3 lb chicken, my little sous chef and I made 3 chicken pot pies, 1/2 batch of buffalo chicken dip and 1/2 batch of chicken salad ... not too bad for a snowy afternoon. I also took time to organize the recipes on my blog so that you can search through them a little easier with navigation buttons.  I'm not a web designer so its nothing fancy but it does function properly and makes the recipes easier to find.  

Now, back to the chicken pot pie recipe.  There's two kinds of pot pies ... the kind that actually looks like a pie and the PA Dutch style where the pie dough is chopped up in the pot (that's the kind my mom makes).  This recipe is for the "pie" version with a bottom and top of pie crust and a creamy chicken filling that's just perfect for a cold winter day. This definitely fits in a "comfort food" category.  I use refrigerated pie crusts & rotisserie chicken to cut down on the prep time but if you want to make your own dough & chicken go for it.  Enjoy!

ready to be topped with pie dough

INGREDIENTS
2 cups cooked chicken, chopped
2 stalks celery, chopped
1 carrot, peeled & chopped
1/2 cup chopped onion
2 potatoes, baked partially, peeled & chopped
3 tablespoons butter or margarine
3/4 cup frozen peas
1/2 cup corn (optional)
1 1/2 cups chicken broth
3/4 cup milk
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp parsley flakes
1/4 tsp garlic powder
2 packages refrigerated pie crust (if you're making 3 mini pies or 1 package to make one large pie)
3  small (7") foil pie pans (Dollar Tree sells 4 of them in a pack for $1)  or 1 deep dish pie pan
Each small pie makes about 3 small servings.  One large pie is about 8 servings.


In a large frying pan cook the celery, onions and carrots in the butter until soft.  Add the potatoes, chicken, chicken broth, milk, flour and seasonings.  Add peas & corn.  Remove from heat and allow to cool to room temperature.

ready to be baked

Open the pie crust box(es).  If you are making one large deep dish pie then simply line the pan with one crust, top with filling and seal/flute the remaining pie crust on top.  Poke holes for steam & bake.  If you are making 3 mini pies you will be using TWO packages of pie crusts so there will be 4 rolled pie crusts.  We are only going to use 3 of these*.  Allow three of the pie crusts to sit on your counter for about 5 minutes.  Cut the pie crusts in half and roll each half into a ball to make a total of 6 pie dough balls.  Roll each one into about an 8" disc.  Line each pie pan with dough.  Divide the filling evenly among the pie pans and top with the additional pie dough.  Seal & flute edges of dough together and poke several holes for steam. If you are planning to freeze your pies then top with the cardboard disc, seal foil around disc and put the pie pan in a gallon size zip lock baggie.  When you're ready to bake make sure the pie is thawed to room temp. Preheat oven to 375' and bake for 40-50 minutes or until the internal temperature reaches 165' F.

ready for the freezer

*extra pie dough can be used later or if you want a super quick dessert spread a small amount of butter on the top and sprinkle with sugar & cinnamon.  Roll dough and slice into 1/2" pieces.  Place on a cookie sheet and bake for about 20 minutes at 350'.  My mom called these "do-ollies" growing up.  There was always a small amount of leftover pie dough and we didn't want it to go to waste.  They taste like mini cinnamon buns.  You could also divide the dough in half and make two mini apple dumplings.

just for fun ... chicken pot pie always make me think of Cartman on South Park, ha ha