Best Perfect Chicken Pot Pie Recipes

PERFECT CHICKEN POT PIE

PERFECT CHICKEN POT PIE image

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 tbsp butter
1 medium onion, diced (~1 cup)
3 stalks celery, finely chopped (~½ cup)
6 tbsp flour
2 cups chicken stock
1 cup half-and-half
2 medium potatoes, chopped and blanched(~2 cups)
3 medium carrots, diced and blanched (~1 cup)
1 cup sweet peas
2 cups shredded chicken, cooked (~14 oz)
1 roll-out pie crust
1 sheet puff pastry

Steps:

1. Preheat the oven to 400 °F. In a large pot, melt butter and add the onions and celery; saute for 2 minutes. Season with salt and pepper, and stir in the flour; cook for 3-4 minutes for a blond roux. 2. Stir in the chicken stock and bring to a boil; reduce to a simmer and cook for 4-6 minutes, or until the sauce thickens. Stir in half-and-half and cook for 4 minutes; season again with salt and pepper. Stir in the potatoes, carrots, peas and chicken; mix thoroughly. 3. Line a deep-dish pie pan with pie crust. Pour the filling into the prepared pan. Place the puff pastry on top of the filling; fold corners over and carefully connect the puff pastry to the bottom pie crust. 4. Place pie pan on baking sheet and bake in preheated oven for 25-30 minutes, or until both crusts are golden brown and crispy. Remove from the oven and cool for at least 5 minutes before serving.

PERFECT CHICKEN (OR TURKEY) POT PIE

PERFECT Chicken (or turkey) Pot Pie image

Nothing says "comfort food" like just-out-of-the-oven chicken pot pie on a cold evening. I have tweaked this recipe for several years before it became perfect (at least according to my standards, which are pretty high) :). This makes one pie, you can double, or I like to use smaller ramekins for individual pot pies. Kid pleaser. :) This recipe is a little labor intensive, but for the perfect pot pie, it is worth it!

Provided by Anne French @frenchfries118

Categories Savory Pies

Number Of Ingredients 14

Ingredients

1/2 - rotisserie chicken, deboned, deskinned (a good rotisserie chicken makes all the difference) or leftover turkey
1 cup(s) carrots, sliced
1 - leek, chopped
1 cup(s) frozen green peas
1/2 cup(s) butter
2/3 cup(s) all purpose flour
2 1/2 cup(s) chicken broth
1/3 cup(s) half and half
1/3 cup(s) apple juice (trust me on this and pour in that apple juice!)
1 teaspoon(s) salt
1 teaspoon(s) poultry seasoning
- ground pepper to taste
1 - egg, beaten
1 - pie crust, homemade preferred, but any refrigerated crust will work

Steps:

Find your favorite pie crust recipe. I highly recommend a homemade crust, but if you're pie-crust challenged, a store-bought will do. ;) I make my pie crust a day ahead and keep in fridge till I'm ready. If you're making a double crust pie, go ahead and roll out your bottom crust and place in your baking dish. Cover well with plastic wrap and keep in fridge up to one day prior to use. I leave the top crust in a ball, wrapped in plastic wrap and take out while I'm cooking the rest of the ingredients. Roll out the top crust when you're ready to use it. Do not cook the crust beforehand.
Preheat oven to 425 degrees. In a large saucepan, toss in your frozen peas and sliced carrots. Pour the chicken broth over them and cook on high heat. Cover when it comes to a boil, and cook for about 10-12 minutes on medium-high or until carrots are tender (not mushy!) Don't throw out that broth when veggies are done!
While the vegetables are cooking, shred your rotisserie chicken or turkey. Chop your leeks. When the veggies are done, strain your liquid from your veggies into a bowl (SAVE your chicken broth!)
In the same saucepan cook the leeks in the butter over medium heat, stirring occasionally until leeks are slightly soft, and butter has started to brown. Whisk in the flour, salt, a little pepper, and poultry seasoning. Add the chicken broth, half and half, and apple juice VERY slowly, whisking the whole time over medium-high heat. Reduce heat to medium-low and cook at least 10 minutes until you have a very thick gravy. Make sure your filling is thick or you'll end up with chicken soup instead of chicken pot pie! Reduce heat to low.
Add your shredded chicken or turkey and your cooked vegetables. Stir around and remove from heat.
Pour pot pie mixture into your bottom crust (if making double crust pie) or into your baking dish of choice. Top with your pie crust, and cut 3 slits in the top. With a pastry brush, brush crust and edges with beaten egg. (Don't have a pastry brush? Leafy greens make a good makeshift brush, or just use a bunched up paper towel dabbed in the egg wash and blot it on the pie.) Bake in preheated oven for 35 minutes or until crust is a golden brown. Makes great leftovers!
Enjoy! I serve with applesauce on the side.