Chicken Pot Pie made with Pillsbury Pie Crusts

As a child I grew up eating those cute little frozen pot pies. I learned at a young age how to poke holes in the top and heat them up. To be honest, it's still a comforting meal to me, and sometimes I'll find them on special at the grocery store for $.75 each and buy a few.

I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives. A few months ago (before our move) I posted a status update on my facebook that I was making a chicken pot pie using Pillsbury Pie Crusts. I asked if anyone would like the recipe and some interest was shown so I had planned to share it with you during our move. Unfortunately over the course of that move I misplaced my folder that I write all my recipes down in that I'm making and testing. Thankfully I found it, (in my son's dresser drawer - what's that about!!??) so now I can share this delicious recipe (adapted from this one) with you! Maybe it will bring about fond and comforting memories for you as well!

Ingredients:

• 1/3 cup butter
• 1/3 cup chopped onion
• 3 cloves garlic, minced
• 3 stalks celery, sliced
• 10 baby carrots, sliced
• 2 medium yukon potatoes, peeled and diced
• 1/3 cup all purpose flour
• 1-3/4 cup chicken broth
• 3/4 teaspoon salt
• 1/2 teaspoon poultry seasoning (such as Old Bay)
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 cup milk
• 1/2 cup frozen peas
• 2-1/2 cup cooked, shredded chicken
• 1 box refrigerated pie crust (like Pillsbury), brought to room temperature

Directions:

Preheat oven to 425 degrees.
Begin by sauteing your onion with the butter in a medium saucepan.

Add the garlic and celery, heat until just softened.

In a separate pot, bring water to boiling. Add carrot slices, then potatoes. Heat until just tender.

Stir in flour and whisk quickly until well blended.

Slowly add chicken broth, whisking immediately.
Add seasonings and continue to mix.

Add milk, and whisk often keeping pot over medium heat until thick. 

Once sauce has fairly thickened, add carrots and potatoes, frozen peas, then the shredded chicken.
Mix to combine.

Roll the first refrigerated pie crust into a pie dish, cutting any excess crust off the edge.
Fill the crust with the warm pot pie mixture.

Cover with the second pie crust. Center the crust over the bottom one, then flute the edges.

Cut a few slits in the center of the crust so steam can escape while it cooks, and bake for about 50 minutes. During the last 15-20 minutes, cover the edges of the crust with foil or pie crust savers.

Once done, the crust will be a beautiful golden color and the crust will have puffed up a bit and have a wonderful flaky texture. I typically allow the pie to cool for quite a few hours, or even refrigerate overnight. That way the filling has a chance to set and won't make a mess when you cut into it!

Here's an example of a nice clean cut slice of chicken pot pie. 

Enjoy!

Disclosure: This is not a sponsored post. All thoughts are my own.