Chicken Pot Pie is a classic comfort food that has always been one of my top favorites. This recipe is so savory and flavorful. Juicy chicken mixed with your favorite vegetables and gravy, all within a delicious crispy crust- YUM! Cook the filling slowly and watch it thicken right up – a great meal for any occasion : )
- 2 large chicken breasts- cut into cubes
- 3/4 diced yellow onion
- 1 tablespoon butter
- 1 cup frozen carrots & peas (mixed)
- 1 cup frozen corn
- 1 cup frozen green beans
- 3/4 cup diced celery
- 3 cups chicken broth
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1/2 cup milk
- 1 large russet potato, peeled and cut into cubes
- 1 packet McCormick chicken gravy
- Salt, pepper
- Lightly Sprinkle chicken cubes with salt and pepper and combine in pan with tablespoon of butter and diced onions. Cook on medium, stirring occasionally. Make sure onions remain soft and do not cook too fast (if so, turn heat down).
- As the chicken cooks, combine vegetables, 1/2 cup milk, 2 cans of soup, along with 2 cups of chicken broth in a separate pot on stove on medium heat, stirring occasionally.
- Add the chicken and onions from the pan when they are cooked.
- Mix McCormick chicken gravy with one cup of cold water, and whisk until combined thoroughly. Pour it slowly into pot pie filling, mixing as you do so. It will continue to thicken as it cooks.
- Here is where I use the remaining chicken broth with discretion, depending on the thickness of the filling. You may use additional cup of broth if desired, or, if desired consistency has been reached, feel free to omit.
- Continue to cook mixture slowly, it will continue to thicken as it cooks. I leave mine at least partially uncovered to let some liquid evaporate. Turn heat off once your crust is nearly ready. Instructions-Crust:
- Mix all crust ingredients together, I make 2 separate batches. Roll each batch into a ball- if it gets too sticky, add a little flour.
- Sprinkle additional flour on a flat surface and roll dough into a large, thin circle- enough to cover the bottom and sides of a pie dish. If the dough is thin in spots, you can use some additional dough from your second batch to firm up the crust- just leave enough for the top as well.
- Roll out second batch of dough and use a knife to cut long strips.
Completing your pie:
- Preheat oven to 350 degrees. Spoon the pie filling into the pie dish and top with remaining crust.
Brush beaten egg and then melted butter around the sides and on the top of the crust. The egg adds shine to your crust while the butter creates a beautiful golden color. It makes a big difference!
- Cook in oven for approximately 40 minutes, or until top of crust is golden brown and inside is bubbly.