Today on The Stay At Home Chef
I'm showing you how to make Mom's Chicken Pot Pie.
Chicken Pot Pie is classic comfort food.
Today I'm showing you an amazing recipe that your family will absolutely love!
To start you'll need 2 pie crusts.
You'll need a deep dish pie crust.
Mine is homemade but you can also use store-bought.
No judgement from me!
I also have my top crust ready to roll out when we get the filling into the pie.
You'll also need 1 - 1 1/2 cups of cooked diced chicken,
4 carrots that are peeled and sliced,
some frozen peas,
a white diced onion and some sliced celery.
And then we are ready to cook.
You'll need 2 sauce pans for this recipe.
We're gonna add the carrots and the celery to this first one.
Then we'll fill this with water just enough to cover and then we'll bring this to a boil.
We're gonna let those veggies simmer for about 8 minutes.
Meanwhile, grab another saucepan,
then we'll add in 2 tablespoons of butter and get that melting,
and we'll add in our onions and we'll sauté this for about 5 minutes until softened.
Then we'll add in 1/4 cup of all-purpose flour and you want to mix this in and cook it for about 1-2 minutes.
Then you'll pour in 2 cups of chicken broth and bring this to a simmer,
and we'll season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Let it cook until it's nice and thick.
This is the sauce for your pot pie and you don't want it to be too runny.
This is going to continue to thicken up just a little bit so I'm gonna turn off the heat and check on my veggies.
Just before the carrots and celery are tender I'm going to add in 1/2 cup of frozen peas.
Those peas will need just a minute or 2 in the boiling water to thaw.
Then we can drain this and I'll add those drained veggies in with our sauce and of course we can't forget our chicken.
I'll stir this all in.
There should be just enough sauce to coat.
Then we're gonna scoop this into our pie plate and you can see why we needed a deep dish for this one.
If you can't find a deep dish pie crust and you don't want to make your own,
you can always just make 2 smaller pies but the crust to filling ratio is a little off that way.
I like to have way more filling than crust when it comes to pot pie .
Then I'm gonna place my top crust on.
I'm gonna seal the edges.
Then you'll need to use a sharp knife to make slits in the top so that the steam has a way of escaping.
You can always have fun with it and make little designs.
Next we're ready to bake this in a 425-degree oven for 30 - 35 minutes.
Once the crust is golden brown pull it out of the oven and let it cool for about 10 minutes before slicing and serving.
If you want to freeze it you'll just simply freeze it before you bake it.
You will need to add another 10 - 15 minutes onto the baking time.
Then my last tip if you want to make a beef pot pie simply replace the chicken with beef and the chicken broth with beef broth.
Super simple, super easy, and super delicious!
Thanks for watching!
You can find the full written recipe in the video description.
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