Chicken Pot Pie

I haven’t made a chicken pot pie in quite a while and we had plenty of leftovers from the  chickens we roasted yesterday so I couldn’t resist stirring one up today.  I made a homemade herb pie crust and put it on the top only.  Sometimes I use a pie crust, other times biscuit, or even a puff pastry is good.  Just make it the way you like!

Chicken Pot Pie

  •  3 Carrots
  •  3 Small Potatoes
  • 2 Celery Stalks
  • 1/4 onion
  • 1 Tbs olive oil
  • 1 tsp kosher salt
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic
  • 1 1/2 cup chicken broth
  • 2 Tbs cornstarch
  • 1/4 cup cold water
  • 2 1/2 cup leftover chicken
  • 1 1/2 cup milk
  • 1/2 cup peas

Dice vegetables and sauté in olive oil for about 10 minutes over medium heat.  Adjust the veggies to your liking; I ended up with about 4 cups total diced vegetables.

Add salt, pepper, and spices; stir in chicken broth and bring to simmer.  Whisk together cornstarch and cold water; add this to simmering vegetable mixture and stir until thickened.  Stir in remaining ingredients bring to simmer and remove from heat.

Pour into deep dish pie pan; top with pie crust or biscuit topping of choice.

I actually had a bit more than would fit into my pie pan so I made a small pot pie as well using the extra filling and crust.

Bake at 375 degrees for about 45 minutes; allow about 5 minutes or so to rest before serving.

Here is the pie crust recipe I used:

  • 1/3 cup cold butter
  • 1 1/2 cups flour
  • 1/2 tsp marjoram
  • 1/2 tsp garlic powder
  • 4-5 tbs water

Mix flour, marjoram, and garlic in a medium bowl.  Cut in cold butter until pea sized pieces form.  Add water a tablespoon at a time until dough works together.  Roll out dough to cover pie ~ there will be a bit extra or crust can be thicker.

Enjoy ~ Kimberly