As most of you know, I live in Michigan and weather is often crazy here. The weather can go from 70 degrees to 30 in one day. Today we had snow, rain and ice, changing by the minute. I happened to have some pie crust in the fridge that I had intended to make a pear tart but the fruit got eaten by my daughter before I could make it. So the dough was just sitting in the fridge waiting to be used. My husband requested Chicken Pot Pie today and I thought YES! Today’s weather was a perfect day for it. I hadn’t made it in awhile and I usually use frozen mixed vegetables and you absolutely can but I had the time today so I blanched fresh vegetables today and it came out AWESOME!! I also usually shortcut and use a cooked rotisserie chicken but I poached some thighs today instead in broth. The three of us ate almost the whole pie it was so yummy.
- 8 inch glass pie pan
- Bowl for mixing
- Large pan
- aluminum foil
- 1/3 cup of butter/olive oil
- 2/3 cup of diced onion
- 1/3 cup of flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper*
- 1/2 cup of milk
- 1 3/4 cup of Unsalted Chicken stock*
- 1 1/2 cups of blanched *carrots
- 1 1/2 cups of diced blanched* fingerling potatoes*
- 1/2 cup of chopped button mushrooms
- 1 1/2 cups of frozen peas, thawed
- 2 1/2 cups of cooked chicken (I like thighs), diced
- 5 oz of condensed cream of mushroom soup (1/2 can)
- 1 box of Refrigerated pie dough
Take your pie dough out of the fridge and bring to room temperature. Preheat oven to 425 degrees Fahrenheit. In a microwave safe bowl put your chopped carrots and water to cover and cook for 5-7 minutes until carrots are just soft. Drain and put into your large bowl. Do the same thing with the diced potatoes. Drain and put into your bowl. Add your peas, mushrooms and the diced chicken. Melt your butter on medium heat and sauté your diced onion until softened. Add your flour and stir it s few minutes until it smells nutty. Add the chicken stock and milk and stir until thick and bubbly. Whisk in your 5 oz of cream of mushroom soup. pour your filling mixture into the pan and mix well.
The filling should be thick. Lay one layer of pie dough in your pie pan, pour your filling onto the pie dough. Then top with another layer. Tuck the top layer’s edge under the bottom layer and press to seal. I used a fork to press the edges. Cut a few slits in the top layer so steam can escape. Don’t worry if the pie doesn’t look perfect, it’s homemade! Bake 35-45 minutes until your crust is cooked on the bottom. The last 15-20 minutes put a foil collar around the pie’s edges so they don’t burn. Put some foil on the bottom of your oven in case your pie bubbles some juices out. Let your pie rest at least 30 minutes before you cut it.
DELISH TIP 1: We love pepper in my house you can use less of course. If you use salted stock you won’t need to add a lot more salt.
DELISH TIP 2: Blanched just means partially cooked in liquid. Put about 1/2 cup of water in a microwave safe bowl and microwave your potatoes until softened, about 4 minutes. Then microwave the carrots in the same way for about 5 minutes. Drain both well.
DELISH TIP 3: If you want to use frozen mixed veggies thats fine but thaw them first to get some of the liquid out.
DELISH TIP 4: Any thin skinned waxy potato will work in this recipe.