Recipe: Katie’s Famous Chicken Pot Pie

My friend Katie makes THE BEST chicken pot pie. She’s known in our group of friends for it and all of our children even love it!  Veggies and a protein in one dish = a parenting win.  She shared her recipe with me and I’m glad I have this on the ole blog permanently! 

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Katie’s Chicken Pot Pie

Crust:

Refrigerated pie crust (ain’t nobody got time for homemade)

Filling:

1/3 cup butter

1/3 cup yellow onion, diced

1/3 cup carrots, diced

1/3 cup celery, diced 

1/3 cup of flour 

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cup of chicken broth 

2 chicken bouillon cubes (don’t skip this step, it makes it extra flavorful)

1/2 cup of milk 

2 1/2 cups of shredded chicken or turkey

1/3 cup frozen peas

1/3 cup frozen or fresh corn 

Heat oven to 425

In large saucepan, melt butter over medium heat. Add onions, carrots, celery, and bouillon. Cook until the carrots are tender & the onions are translucent. About 4-6 mins.

Stir in flour, salt, & pepper. Mix until all the flour has been absorbed by the butter.

Slowly pour in the milk & broth. Stir until thick & bubbly. About 2 mins.

Stir in peas, corn, and chicken. Mixing to combine. Remove from heat.

In a 9 inch pie pan, roll dough out and press slighting onto bottom/sides. Then carefully spoon chicken filling into the pie pan. Top with the remaining dough. Seal edge & flute with your fingers. Cut slits in several places on top crust to vent.

Bake for 30-40 mins until bottom crust is finished. You may need to cover the edge of the top crust to prevent excessive browning.

Wait 5 minutes before serving.