My family loves Chicken Pot Pie but not just the traditional pie. Everyone has their own little Do’s and Don’ts for instance my son does not like peas, my husband adores cheese, my daughter hates dried out chicken and I am not a big crust person so I had to create my own recipe to keep us all happy!!
In order to create my recipe I took what I had learned from the many different recipes I had tried out and used what worked for my family. I will confess that I usually just buy a premade pie crust so that I can make this dinner quickly. I like to use the Pillsbury Pie Crust that you can roll out yourself. However sometimes I will make two pies at once and freeze one. So when I make two pies I prefer to buy the crust already in the pan since it freezes easily. If I do make an extra pie I will cover it with a piece of parchment paper then wrap in aluminum foil and put it all in a freezer bag. I want to make sure my hard effort stays good and sealed. When I am ready to use the frozen pie I just take it out and let it thaw in the refrigerator overnight. Another little trick I like to use is either take leftover roast chicken or buy a Rotisserie chicken as a time saver.
1 Pie Crust
2 cups Leftover Roast Chicken or Rotisserie Chicken
1 cup of chicken stock
1 tablespoon Olive Oil
1/2 Medium Yellow Onion
2 Medium Carrots
1 Medium Celery Stalk
2 tablespoons of unsalted butter
1/4 cup of All Purpose Flour
3/4 of cup milk (I use whole milk but any milk will suffice)
1/2 teaspoon Dried Thyme
1 Tablespoon Sherry
1 cup Shredded Cheddar Cheese
- Preheat the oven to 400 degrees. Prepare your crust whether premade or making from scratch. Then Cut your chicken into bite size pieces.
- Heat 1 tablespoon of olive oil in pan over medium high heat. While pan is heating, puree onion, carrots and celery. Once the pan is heated add your pureed vegetables and sauté until slightly brown. Remove vegetables from the pan and set aside for later. Add the butter to the pan and allow to melt then whisk in the flour. Whisk for 1-2 minutes then whisk in the chicken broth, milk, thyme, and 1/2 – 1 teaspoon of salt. Bring the sauce to a simmer and a gently simmer for 1 minute or until thicken occasionally whisking. Add the Sherry, chicken and reserved vegetables to the sauce and stir until combined.
- Add Chicken and Vegetable Sauce into the prepared pie crust and top with 1 cup of Shredded Cheddar Cheese. Bake for 25 to 30 minutes.
Hope you and your loved ones will enjoy this Chicken Pot Pie as much as we do!