Part of an occasional series about cooking for my family, even though I don’t like to cook.
In the past two years, chicken pot pies have become a dinner staple here in Jenworld. As with meatballs, pot pie is one of those meals that I thought was more complicated to make than it is. Once I had a good recipe and made it once, then I realized how silly I had been.
Whenever I make pot pie, I usually make it in large batches. It’s super easy to freeze the filling in pie-sized amounts and then later on defrost it and whip up dinner with almost no effort.
The original recipe came from Eco Karen and can be easily modified for turkey or as a vegetarian dish. If you are gluten free, you can also make this to suit your needs. Vegan friends, I’m sorry, but I don’t think this is the recipe for you.
Here’s how chicken pot pie tends to come together here in Jenworld these days:
What you need:
- 1 egg, beaten
- 3/4 cup flour
- 1 cup water
- 2 T olive oil
- chicken, already cooked, as much as you want, but I always use either one or two whole chickens
- potatoes, carrots, and peas (in whatever amounts you choose; I usually have at least 1 cup of each) (Feel free to choose other vegetables that you like more.)
- minced dried onion (because it adds flavor, but fresh onion makes me heave) (no lie)
- garlic, salt, pepper, bay leaf, other herbs (whatever you want, in the amounts you prefer)
- 2 cups of broth, add more if you think it’s needed
- pie crusts, either make your own or buy them
What you do:
- Heat oven to 350F.
- Combine water and flour, set aside.
- Heat oil in a large skillet on medium high.
- Sautee garlic and onions for 1-2 minutes. (Honestly, I usually turn on the oil, add the garlic and onions, then get distracted and forget about them until I add the vegetables.)
- Add chopped carrots and potatoes and sautee for 1 minute. (The original recipe calls for 5 minutes, but I never do because I’m impatient.)
- Add chicken broth, herbs, salt, pepper, etc.
- Let all that cook for 5 minutes while you check Facebook.
- Toss in the chicken and some frozen peas (don’t bother to defrost them).
- Add the flour and water combination to the skillet. Stir to mix well.
- Remove skillet from heat.
- Coat a pie pan with cooking spray.
- Put a pie crust in the pan. (If you are carb-phobic, feel free to skip this step. We won’t carb shame you.)
- Pour in the pie filling.
- Top with the other crust. Use a knife or fork to poke some holes in the crust to let steam escape.
- Brush the crust with the beaten egg to give the pie a nice golden glaze.
- Bake at 350 for 35-45 minutes until done.
- Turn heat up to 450 and bake another 5-10 minutes until the crust is golden brown.
I usually serve this with steamed broccoli and/or a spinach salad.
- The pie filling freezes quite well. If I use the meat from one chicken and 1 cup each of the vegetables, I have enough filling to make two pies — one for now, one for later. You can freeze just the filling (takes up less space) or the whole pie (takes longer to defrost). If I’m feeling ambitious, I’ll double or triple the recipe so that I have plenty of dinner options for the next couple of months.
- This is a great meal to share! Last Christmas, I made a large batch of pot pies as gifts — I assembled the pies, encased them in plastic (either wrap or a freezer bag), then froze them. When it came time to give the pies, I wrapped each pie (still frozen) in aluminum foil, added a ribbon, and attached the baking instructions.
And that’s it. Easy peasy and my family is always happy with this meal.