I’ve loved Chicken Pot Pie since we first met in my early 20’s and every time I encounter it on a menu, I order it. That said, I’ve never been brave enough to make it myself. Anything with a pie crust scares me, I’m a cook, not a baker (and yes, there is a HUGE difference). But I recently tried Katie’s homemade Chicken Pot Pie (which is her mom’s recipe and it was amazing), so I was determined to try it.
I tweaked it a little, but it was just as delicious and my kids and husband all LOVED it. Here it is…
Ready Made Pie Crust (I used this one)
2 tblspn Olive Oil
1 small onion (diced)
2 Large Carrots (diced)
3/4 cup sweet corn (fresh or frozen)
1-1.5 cups of diced or shredded chicken (I used roasted chicken)
1 tbspn flour
8oz stock, chicken or veg
1/2 cup milk or cream
1 tsp tumeric (optional)
Heat oven to 350. Heat oil in large pan, add onions, garlic and carrot an cook for 5-7 minutes, until golden.
Add chicken and corn, cook for 2-3 minutes.
Line pie dish with pie crust, add chicken/veg mix and cover with remaining pie crust. Pinch the edges by hand or with a fork. You can also brush the crust with a beaten egg for a shiny, golden crust.