I have never been a huge chicken pot pie fan. I’m also realizing from this blog that I never ate the foods everyone else in the world ate. This also explains why my Hubby is always looking at me weird when I say “ew!” when he talks about his good ‘ol country childhood meals.
There were a few things that always bothered me with this dish:
- Meat in pie. Ew.
- Gravy in pie. Ew.
- Veggies in pie. Ew.
Pie is delicious, sweet, with fruit, ice cream on the side and as much whipped cream as you can get on top! Chicken pot pie was a pie crime. Not okay.
But the Hubby came up with this recipe I told myself to suck it up because marriage is about sacrifice right?! Turns out tastes change… I loved this pie and am still eating the leftovers. The pie police can put me in cuffs because I committed a delicious crime. (Cherry Pie don’t worry I still love you!)
FROM THE CHEF
(note: we had a lot of extra pie filling. You could probably make two pies from this recipe. But this is how we did it)
2 cups potatoes, peeled and diced
2 cups carrots, peeled and chopped
1 cup butter
⅔ cup onion, chopped
1 cup flour
2 Tbsp salt
1 Tbsp fresh ground pepper
1 tsp onion powder
2 tsp garlic powder
2 cups beef broth
1 ½ cup milk
4 cups chicken, chopped
1 cup frozen peas
1 cup frozen corn
2 store bought refrigerated pie pastry
- Bring a pot of lightly salted water to boil. Add the potatoes and carrots. Cook for 8 minutes. Drain the water.
- Melt butter in a large skillet and add onion. Cook for 4-5 minutes until tender. Stir in the flour, salt, pepper, onion powder, and garlic salt and blend evenly. Slowly add the milk and broth and bring to boil, stirring constantly. Boil 2 minutes to allow the mixture to thicken. Remove from heat and stir in the chicken, peas, corn, potatoes, and carrots.
- Preheat the oven to 425 degrees. Unroll the first pie pastry in your pie dish. Add the filling. Cover with the remaining pie pastry and trim/seal the edges. Make slits in the pie top.
- Bake 35-40 minutes. The crust should be lightly browned. Allow the pie to rest 15-20 minutes before serving.