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chicken pot pie

speedynatedog avatar
Recipe by
Nathaniel Lutz
@speedynatedog
Georgetown, TX

very good

yield 12 serving(s)
cook time 30 Min
method Bake

Ingredients For chicken pot pie

  • 6
    chicken thighs cut into bite size pieces
  • 3 lg
    large red potatoes cut into small pieces
  • 2 lg
    carrots
  • 1 bag
    frozen broccoli, red & yellow pepper mix (heb)
  • 1/2 stick
    butter
  • 1/2
    flour for the roux
  • 1-1.5 cups
    heavy whipping cream
  • 1 c
    milk
  • 2 Tbsp
    chicken bouillon paste
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • fresh ground black pepper

How To Make chicken pot pie

  • 1
    Make the roux with the butter, chicken bouillon paste (don't use cheap paste) and flour and cook until well combined. Slowly add milk, constantly stirring until it begins to thicken. Add seasonings and check the flavor often. Add more bouillon if needed. You want a rich chicken flavor. Add the chicken and the raw vegetables and cover and cook until fork tender (about 20 minutes). Add thawed broccoli blend and remove from heat. The mixture should be of gravy consistency but not too thick as it will be absorbed in the crust I'd say a little bit runny.
  • 2
    Line 2 pie pans with the pie crusts. Fill the pan to the top with chicken mixture. Cover the top with a pie crust and fold over all the way around pinching the crusts together. Use a fork to poke a few holes in the top and brush on egg/water and cover the entire surface. This turns a golden brown when done.
  • 3
    Bake at 350 for about 35-45 minutes.
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