Chicken-Pot-Pie.jpg' alt='How Long To Cook Chicken Pot Pie' title='How Long To Cook Chicken Pot Pie' />This classic homemade chicken pot pie is the ultimate comfort food It is great for lunch or dinner and it freezes beautifully. A super easy Chicken Pot Pie made with Rotisserie Chicken and refrigerated pie crusts. This recipe is perfect for a weeknight meal. I dont know what the weather in. Comforting after school snack thats easy to prepare. These little pastry pockets are made in a muffin tin and filled with chicken pot pie filling. You only need 5 ingredients and 5 minutes to make this easy DumpandBake Chicken Pot Pie Recipe Its the perfect familyfriendly weeknight dinnerOld Fashioned Double Crust Chicken Pot Pie. A couple of food bloggers here recently near about apologized for posting dishes that they had been having tastes for, but that some people might consider to be off season. I dont even remember what it was now, but that doesnt matter. What struck me was that, well, if I have a taste for a certain dish, a craving if you will, Im gonna make it, no matter the time of year Its just silly I tell you, because frankly, down here in the Deep South, we have pretty much one season 9. IMG_1397edit.jpg' alt='How Long To Cook Chicken Pot Pie' title='How Long To Cook Chicken Pot Pie' />Hot. Such was the reason for me making a chicken pie something that I suppose some folks would consider to be a dish more geared toward the latter part of the year. I still have plenty of chicken in the freezer and for several weeks now I have simply been craving a chicken pot pie So I finally got around to making one, and I could care less whether its August or not. Who cares I had a taste for it, and thats all the reason I need to cook something. Now unlike some folks, yall know I dont have a thing against condensed soups. Heck, they are a Southern Staple in many casseroles, including in this southern cooks collection, and rightly soThey make a quick and easy sauce. But just like a banana pudding made with homemade custard versus one made with pudding, while both are good, you really cant beat the homemade custard, I dont care who ya are. And thats what makes this chicken pie so darned good, a fresh roux, seasoned just right, and finished with some good chicken stock and half and half. Sssshh. dont tell nobody, but this recipe has actually beat out a few grandma recipes. When I dont make my own homemade pie crust which frankly is pretty darned easy with a food processor I also only use the Pillsbury refrigerated pie crusts no generic in this kitchen been there, done that. Unlike the generics, Pillsbury pie crusts are reliable, consistent and simply an excellent product, tender flaky and instantly available. Speaking of pie crusts. Have yall seen these presspat in the pan pie crustsWell, I have to say that I did try those a couple times and no offense to those of you who love them, but that was about the worse possible excuse for a pie crust that Ive ever seen. I suppose if youre just looking for something to hold your pie up its okay, but to me, if a pie crust isnt tender and flaky, it ruins the whole recipe You can take the extra step to make your own if youre up to it, of course. Its really not hard I promise I adapted my recipe to use the chicken I had on hand, but of course this is best when you boil down a whole chicken, debone it and use the chicken and the stock off of that, but as written its delicious and a bit speedier as well. Even still, this recipe does take a little bit of prep because youre essentially pre cooking the filling, so Ive tried to organize the recipe so that you can move along step by step, and hopefully that will help, but trust me. It is worth every single second. The flavor of this chicken pot pie is just spot on. Enjoy Recipe Old Fashioned Double Crust Chicken Pot PieFrom the Kitchen of Deep South Dish Prep time 1. Cook time 4. 0 min Yield About 6 servings. Ingredients. 1 pound cooked boneless, skinless chicken breasts or mixed chicken about 2 12 cups cubed3 medium red potatoes, unpeeled. About 8 turns the pepper grinder. Pillsbury refrigerated pie crusts, softened to room temperature. Instructions. Preheat oven to 4. F. Chop the potatoes into small cubes and place into a microwave safe dish. Cook on high for about 2 12 minutes or until tender. Set aside. In another microwave safe dish, add the carrots and peas microwave on high for about 2 minutes, or until tender. Add to the potatoes. In a large skillet, heat the butter over medium heat add the flour in a tablespoon at a time, stirring in before adding the next. Cook, stirring constantly until mixture is bubbly and there are no remaining lumps, about 5 minutes. Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated. Add in the seasonings and stir in well. Remove from the heat, add the salt, pepper, rosemary and thyme. Stir in the half and half until smooth. Stir the chicken into the cream mixture, then add the potatoes, the carrots and peas mix well. Taste and adjust seasonings as needed. Unroll one of the pie crusts and place into a 9 inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate. Pour the hot filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust. Bake immediately at 4. F for 1. 5 minutes. Remove and place strips of foil around the edges of the crust to prevent overbrowning. Return to oven for an additional 1. Let stand for 5 minutes before cutting. Cooks Notes Okay to substitute leftover chicken or deli rotisserie chicken. Use a deep dish pie plate for this recipe. Make sure that the oven is preheated and at temperature before filling the pie crust, because you want to fill the pie, top it and put it into the oven immediately to bake. May also make into individual pot pies. Variation For beef pot pie, substitute cubed, cooked beef and beef broth. Prepare as above. Biscuit Topping Prepare the filling as above, eliminate the pie crusts and make a batter using 1 12 cups of all purpose flour, whisked together with 12 teaspoon of salt, and 1 12 teaspoons of baking powder. Stir in 12 cup of milk, blend together and add 14 cup of butter that has been melted. Pour batter on top and bake at 4. F for about 3. 0 to 4. Cornbread Topping Prepare the filling as above, eliminate the pie crusts and make a batter whisking together 1 cup of all purpose cornmeal, 1 cup of all purpose flour, 1 tablespoon of baking powder and 12 teaspoon of salt. Add 1 cup of half and half or whole milk, 14 cup 12 stick of melted and cooled butter and 2 large eggs. Pour batter on top and bake at 4. F for for about 3. Mini Hand Pies Use a small ramekin to cut out circles, approximately 4 inches in size. Let the filling cool before spooning several tablespoons of filling into each circle, folding over and sealing the edges. Cut vents into each pie and bake in a preheated 4. Silpat or parchment covered baking sheet, approximately 2. Bubble Up Pot Pie Casserole Preheat oven to 3. F. Prepare filling as above. Butter a 9 x 1. 3 inch baking pan. Cut 1. 2 refrigerated biscuits into quarters and scatter in pan. Pour filling all over biscuits, toss to make sure all are coated. Bake, uncovered, 4. Source http deepsouthdish. Requires Adobe Reader download it freeDeep South Dish Are you on Facebook If you havent already, come and join the party We have a lot of fun theres always room for one more at the table. Check These Recipes Out Too Yall Old Fashioned Chicken and Drop Dumplings. Old Fashioned Homestyle Chicken and Noodles. Southern Stewed Chicken. Posted by Mary on August 1. Thank you for supporting my work Please note that Images and Full Post Content including Recipe Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media such as other Facebook pages, etc., blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from Deep South Dish is a violation of both the federal Digital Millennium Copyright Act DMCA and copyright law. All rights reserved. Material Disclosure Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship andor other material connection and that I may be compensated when you purchase from a provider. Chicken Pot Pie recipe Epicurious. I made this recipe and thought to be ok. The sauce was very flavorful and the crust was terrific. The problem was that the vegetables were not cooked. I followed the cooking instructions and knew that the vegetables were hard but assumed the oven time would be enough. I will try it again but cook the sauce with the carrots, potatoes, and onions until they are almost done before finishing in the oven. This was terrific. The depth of flavour and really lovely silky texture is worth the extra effort. I made it as written with the exception of using organic bonelessskinless thighs and breasts as a timesaver and they were on sale at Costco. Additionally I used half sliced sweet onions and half shallots instead of the pearl onions. Given the other reviewers comments about the time required for this recipe I tripled it and now have several frozen pot pies for quick weeknight meals. Highly recommend this as ultimate pot pie comfort food with superior flavours. This recipe does require a few hours of work but it is so worth it. My family and I loved it and Ive been requested to make it again. We didnt nearly finish the portion. But you can freeze the remainder the crust just wont be the same. It still tastes great after freezingdefrosting though. This is the only chicken pot pie recipe I will use. I love to cook, but i have to say this one put my patience to the test As others have said, it is very time consuming. I made it pretty much as described, except that i used only chicken breasts, and simmered the meat a little longer, as they were big pieces. There was enough to make a second 8x. The next time around, i will make one short cut use refrigerated pie crust. Oh my This was outstanding, one of the most flavorful things I have ever made. So often, I am disappointed by highly rated recipes but not this one As others have said, this is time consuming, even with shortcuts but boy is it worth it My shortcuts used a store bought crust and instead of a whole chicken, I used a pack of organic chicken breasts and thighs. Otherwise, made as written. And Ill definitely make this again Can I make this with leftover chicken from last nights roast chickenWhy not. Seems a little too time consuming and the reviews agree. Ill use frozen peas and pearl onions too. Dont tell anybody. I agree with several reviewers that this takes a long time to make, needs a bit more seasoning, a few more veggies, and there are several short cuts that can be taken, but oh my, with a few adjustments that any experienced cook can make, this is soooo worth itThe crust is especially delicious, as is the sauce the tomato paste was a bit surprising addition, but adds a nice depth of flavor. If you have a few hours on a weekend, I highly recommend this recipe. This recipe took 5 hours with two people working nonstop from start to finish in one day. I chose this recipe rather quickly it looked delicious. I got the ingredients ended up being 6. I was having a dinner party of sorts and figured it would only take 2 hours given that it says two hours from start to finish on the recipe. Well, we got into doing the recipe, the guests arrived, left, and came back and we were still not done. Absolutely delicious, but if youre going to do this recipe, make both of the stocks in the coming days. It served 8 people with leftover filling. The crust was perfect, as was the filling I added extra saltpepperherbs as always. It also just completely discards the veggies it has you use for the stock, so we just threw them into some chicken stock we had lying around and made a soup out of the discarded veggies and leftover filling also delicious. All in all, the guests were happy, the food was delicious, but I had a terribly sore back and feet by the end of it. Lets face it, making a chicken pot pie takes time. However, this recipe is unnecessarily laborious. Theres no reason to dirty a sheet pan to roast the veggies. Just caramelize them in the pot on the stove before you put the chicken in to simmer. Thats what I have always done. And you can skip the ridiculous onion peeling altogether by buying frozen peas WITH pearl onions. Buy fresh mushrooms any kind and saut them instead of rehydrating dried ones. These are just a few examples. Think it through and you can cut out a lot of unnecessary work without compromising a bit of quality. One question Can you freeze this, and at what stage I ned to make it in advance a week and then deliver with almost no cooking left. What is the best approach, do you think Love the recipe. I used pre made pie crust and put it in individual small pie servings. I have given it to friends. It was fine but not worth the time. It needed more veggies and more chicken and more seasoning. Absolutely delicious. A fair amount of work, but so worth it. I cut corners by using frozen puff pastry which was delicious and frozen pearl onions saved me the peeling. I did not feel like this took away from the dish at all. Perfect activity for a cold weekend day not a weeknight dinner, thoughReally delicious. I love recipes where you can do lots ahead of time. Unfortunately I decided to make this on a snowy sunday morning so I did have to do it all the same day. But people shouldnt be discouraged by the number of steps you can do much of it at the same time. Not much more than 2 hrs of active prep time its just spread out a little. Of course you can make an easier, perfectly good chicken pot pie but there is a difference. Well worth the effort. This pot pie was perfection warm, rich, delicious. My boyfriend and I spent a Sunday preparing and both found it to be well worth the effort. The only change was that we used the pearl onions in the broth rather than in the pot pie itself Im not the biggest fan of onions. My only criticism was that I found the instructions a bit unclear on the first read through. As a side note, we used ramekins for the extra filling and those servings were our favorites. I think that the filling cooked a bit better in the smaller dishes making them even more hearty. In short, there are several steps and it was an all day cooking affair, but absolutely worth it for the extra flavor over store bought broth or pre cooked chicken. We will definitely make this one again I have been trying different chicken pot pie recipes for years now and this one is hands down the best. I followed the recipe exactly except I also parboiled the potatoes. This is one of those dishes where you are rewarded with a depth of flavors that makes all the extra work well worth it. This receipe as written is way to labor intensive. I purchased a Perdue roaster in the bag. Cooked it and when finished deboned it and poured all the juices into a container and refrigerated all. I then par boiled the carrots and potatoes for 3 minutes. I sauted about 8 large button mushrooms and 3 chopped celery along with about 12 cup of sun dried tomatoes and a bag of peas and 12 bag of frozen pearl onions. I then put all the veggies aside in a bowl. I melted 4 TBL of butter and then made a roux with 12 cup of flour. I then added the chicken juices with the fat skimmed off. I added about 3 cups of chicken broth to make a nice sauce and simmered till thick. I added the sage thyme, s p and a little poultry seasoning. I then added sauce to the veggies and all the dark chicken that was cut into bite size pieces. Recipe For Homemade Chicken Pot Pie. I made a casserole for 2 of us with frozen puff pastry on top with egg wash and sprinkled with s p Baked at 4. I also had enough to make 4 small ramekins that I froze with pastry on top uncooked. Another reviewer said they came out as good as first cooked at 3. Ill see how that goes when I need a quick meal. Since I only used the dark meat and a little of the breast, I have enough chicken to make a couple of great sandwiches. Just as good and WAY easier to cut a few corners and pansThis recipe is a go to favorite.