Oklahoma is having the most gorgeous Fall! I honestly can’t remember a time when the trees were more beautiful than they are now. It’s also been really cold — which is a welcome change from the heat of Summer!
I have a few fall back recipes I turn to when the season starts to change. Most of them are things my mom made when I was little, and so they perfectly capture the essence of Fall. One of these recipes is Chicken Pot Pie!
Technically, my mom didn’t make chicken pot pie from scratch — I ate those microwavable ones that were stinking delicious! You know, the Marie Calendar, 2,000 calories per serving pies? I LOVED them. Last year, I was really in the mood for a pot pie and I decided to just make my own.
And it was delicious. Plus, it’s baked in a buttery flavored, buttery crispy, flaky crust, buttery crispy…well, you get the idea: )
Today I am sharing my recipe and a few ways for how to make it your own! The recipe below will give you one large pie, or 4-5 mini pies. I made mini pies this time and used just a top crust. Less crust = less calories which means it was basically healthy. Another alternative would be to store these pies unbaked in your freezer to be used on another night! You could even make them for friends who are sick! Having homemade chicken pot pie delivered to my door almost makes having the flu worth it. Okay maybe not, but it’s close!
Follow the recipe below to make the crust and the filling. Don’t you even think about using a pre-made crust in my chicken pot pie recipe! In no situation is that ok! Do what I do and make a large batch of crusts at the beginning of the season, then roll them out to be frozen and used at a future date.
- • 3 cups flour
- • 1 1/2 cup shortening
- • 1 egg, beaten
- • 1 tbsp white vinegar
- • 5 tbsp cold water
- • 1 tsp Salt
- • 1 rotisserie chicken, shredded
- • 3 celery stalks, sliced
- • 2 cups carrots, sliced
- • 1 yellow onion, sliced
- • 1/2 cup peas
- • 1/2 cup flour
- • 1/2 cup butter
- • 1/3 cup heavy cream
- • 1 cup chicken broth
- • salt & pepper to tast
- • 1/2 tsp celery seed
- 1. In a large bowl, combine the flour and shortening with a pastry cutter until crumbly.
- 2. Add in the remaining ingredients and combine until doughy. If too crumbly, add more water. If too wet, add more flour.
- 3. Divide dough in half. Roll out first half to form the bottom crust of your pie. Roll out second half to use as the top crust.
- 1. Preheat oven to 425.
- 2. In a large saucepan, melt butter over medium heat. Add onions and cook until translucent.
- 3. Add carrots, celery, and peas to the pan. Continue cooking on medium low, about 5 minutes.
- 4. Stir in flour, salt, pepper and celery seed. Add in chicken. Continue to stir then add cream and broth.
- 5. Reduce heat and simmer until mixture starts to thicken. About 2 minutes.
- 6. Pour filling into prepared pie plate. Roll out the top crust then add a few slits to allow air to escape.
- 7. Bake in preheated over for about 30-35 minutes or until pie crust is golden brown. Alternatively, store unbaked pie in the freezer to be used at a later date.
- Rotisserie chickens are great for the filling! Use the white meat only if you go this route. OR you can boil and shred 2 large chicken breasts.