What’s your favorite comfort food? That meal you dream about on a dreary day, or when you’re missing home, or when you reminisce about days past?
For me, it’s chicken pot pie. It reminds me of being a teenager on a day off of school. My mom would serve chicken pot pie to me and my brothers for lunch.What joyful memories this meal bears!
Now that I have my own family, I love to serve this as a hearty dinner. They come home from school, sports, or work and instantly smell the aromas drafting out of the oven. I wish I could give you a scratch-and-sniff sticker so you could breathe in the goodness…but I suppose you’ll just have to make this recipe and smell it for yourself!
When I tell people that we’re having chicken pot pie for dinner, they assume that it’s a complicated meal to make. Truthfully…I cheat. If I chopped and steamed all of my vegetables then yes, it would be time-consuming. But I take a shortcut by using frozen mixed vegetables. I do however make my own Cream of Anything Soup and pie crust, but those are surprisingly quick.
If you have 30 minutes to spare in the kitchen, this meal is worth the half hour! (But I will warn you: it’s hard to wait the half an hour while it’s baking…the smells of a homemade chicken pot pie baking in the oven are out of this world!)
For the pot pie filling:
- 2 chicken breasts
- 2 bags of frozen mixed vegetables, or 3 cans
- 1 can of homemade cream of anything soup, or 1 can of cream of chicken/vegetable soup
For the pot pie crust:
- 1 cup flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into Tablespoon-sized chunks
- 1/4 cup ice cold water
- Preheat oven to 400 F.
- Boil the chicken in water or broth. Set a timer for 30 minutes.
- While the chicken boils, steam the mixed vegetables either in the microwave or on the stovetop (follow instructions on bag). Add to a large mixing bowl when done.
- While the chicken boils and the vegetables are steaming, make your Cream of Anything Soup by combining the dry mixture with water and heating for 1-3 minutes until thickened. (OR you can use 1 can of cream of chicken/vegetable soup). Add this to the same large mixing bowl as the vegetables.
- Make the pot pie crust by pulsing together the flour, salt and cold butter in a food processor. Gradually add the water until a dough ball forms. If needed, add additional water 1 Tbsp at a time.
- Roll out the dough to the shape of your baking dish (circular, square, rectangular, etc.).
- You chicken should be finished (check your timer). Cut into bite-sized pieces. Add to the mixing bowl with the vegetables and soup. Add additional seasonings if you prefer (cajun or Italian herbs are my recommendations!) Mix thoroughly.
- Grease baking dish. Dump filling into the dish and spread evenly.
- Place pot pie crust on top of filling. Seal edges of dish by pressing a fork over the crust. Poke a few holes on top to help pot pie breathe. Trim off ends. You can lay the extra dough on top in a patter/design. My family likes hearts and stripes. (Hint: place your baking dish on top of a baking sheet in case it spills/oozes out!)
- Bake at 400 for 30 minutes.
Make this vegetarian by removing the chicken and adding white beans, chickpeas, or lentils instead.