In case you missed the memo, it’s comfort food season.
And this little bowl of heaven has comfort food written aaaaaaaaall over it. You guys, seriously. What is up with the awesomeness of a homemade chicken pot pie? It’s gotta be homemade. Nothing beats it. It’s truly a toss up between soup in a bread bowl, and smashing pie crust into this buttery, creamy filling.
Look at all those veggies! The amount of chicken and veggies TOTALLY balance out the flakey crust and buttery sauce. (Whatever helps you sleep at night).
But for reals. It’s loaded with some good stuff. Sweet potatoes, baby pearl onions, carrots, peas, green beans, and of course, tender shredded chicken. Ridiculously easy to make, even YOU can do it.
Yes, you.
I like to make these into mini pot pies, because honestly, I don’t wanna share. Plus they look cuter. Aaaaaand I don’t own a pie dish. Shhh. I’m actually not a big pie person. Unless it’s full of chocolate pudding. Or chicken and veggies apparently.
Chicken & Vegetable Pot Pie
- Yield: 4 1x
Ingredients
- 2 cups chicken stock (divided)
- 1 sweet potato (peeled and small diced)
- 1 cup pearl onions
- 1 cup carrots (diced)
- 1 cup chopped green beans
- 1/2 teaspoon salt (plus 1/4 teaspoon)
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 cup frozen peas
- 2 cups cooked shredded chicken (about 2 chicken breasts *see note)
- 6 tablespoons butter
- 3 garlic cloves (minced)
- 3 tablespoons all purpose flour
- 1–2 sheets store bought pie crust *see note
- 1 egg
- 1 tablespoon water
Instructions
- 1) Preheat oven to 375 degrees. In large saucepan, bring 1 cup of chicken stock to a boil, then turn heat to medium and add the sweet potatoes, onions, carrots, greens beans, salt, pepper and oregano. Stir to combine. Simmer the vegetables for about 15 minutes or until soft, stirring occasionally.
- 2) Once veggies are cooked through, turn off the heat and stir in the frozen peas and chicken, and set aside.
- 3) In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute or until fragrant. Add the flour and cook for 30 seconds while whisking. Slowly whisk in 1 cup of chicken stock and whisk until well combined. Stir in 1/4 teaspoon salt and remove from heat.
- 4) Pour sauce over chicken and vegetable mixture and stir until well coated. Lightly grease 4-6 individual ramekins (depends on the size), or 1- 9 inch pie dish. Pour filling into each dish, and cover with pie crust, pressing down on the sides to secure. Make two small slits in the crust to allow steam to escape. Beat the egg with a tablespoon of water and lightly brush the egg wash over pie crust. Bake for 20-25 minutes for mini pot pies, and 30-35 minutes for a large pie, or until crust is golden brown. Let sit for 5-10 minutes before serving.
Notes
*You can use store bought rotisserie chicken and shred it yourself. Or you can make your own by placing two skinless, boneless chicken breasts in a pot with chicken stock, just enough to cover the chicken. Bring to a boil and cook for about 15 minutes until chicken is cooked through. Let cool slightly and use two forks to shred.
*Many store bought pie crusts come with two in a package. I ended up using both because I had to cut them up to fit my baking dishes. But if you are making one large pie you could easily use just one crust.
#Worthit.
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