There is something about a chicken pot pie that just makes you feel good! It’s the epitome of comfort food and has everything you need for a balanced meal, all rolled into one! I was looking to update the classic so with a spin on the seasonings and a tasty addition, I’ve developed a new family favorite!
This recipe can be adjusted to your family’s preferences. My husband doesn’t care much for peas or a ton of carrots so my recipe doesn’t call for a lot of them. If you detest leeks, leave them out and increase the onion.
To guarantee tender veggies, try to cut them all the same size. You get unevenly cooked vegetables when they vary in size.
I had all the intentions of a homemade pie crust but it just didn’t happen. A store bought crust works just fine here. This is a great weeknight meal if you take the time to cut the veggies ahead of time and use a pre-made crust!Print
- 1 pie crust*, thawed
- 1 lb chicken breast, (2 1/2C cooked + diced)**
- 3 tbsp of salted butter
- 1 C Yellow Potatoes, diced
- 1/2 C Carrots, diced
- 1/2 C Leeks, sliced thinly
- 1/2 C celery, diced
- 1/2 C yellow onion, diced
- 1/4 C frozen peas
- 1 egg +1 tbsp water
- 1/4 C Flour
- 1/2 C reduced sodium chicken broth
- 3/4 C whole milk
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/4 tsp sage
- 1 tsp salt
- 1 tsp pepper
- preheat the oven to 375 degrees.
- Add the butter to a heavy bottom pot. Toss in the potatoes and carrots. Cook for 4-5 minutes* till they begin to soften.
- (*if your diced vegetables are on the larger side, this step might take a little longer.)
- In increment, add in the leeks, celery, yellow onion, and finally the peas. Stir them around till they begin to soften.
- Sprinkle vegetables with the flour. It will coat the vegetables.
- Immediately after adding the flour, pour in the chicken broth.
- Turn the heat to low and stir in the milk.
- As mixture simmers, add all the seasonings. Makes sure to taste!
- Finally, toss in the diced chicken.
- Pour mixture into large baking dish or cast iron skillet.
- Cover with pie crust. Brush egg wash all over the crust. Don’t forget the edges! Cute slits in the top to serve as vents.
- Bake at 425 for 30-35 minutes. It’s should be golden brown on top when done!
- Let cool and thicken for 8 minutes before you serve it.
* You are more than welcome to use 2 pie crusts. I have done it both ways. Make sure to par-bake the bottom crust for 5 minutes before you add the filling.** I baked the chicken breast for 15 minutes on 425 degrees. I seasoned them lightly with salt, pepper, garlic powder, and used a tiny bit of olive oil. You could definitely use a shredded rotisserie chicken, I just found this to be easier!