We’ve been seeing your instagram pictures, you southern readers, you. We see your fresh produce and we raise you…SNOW! Seriously, stop with the jealousy-inducing garden, farmers market, and produce pictures. It’s enough to make a girl go batty! Or, take matters into her own hands and pretend. Chicken pot pie. Or even better, easy mini chicken pot pie. The dish our summers are made of.
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A trip to the Farmers Market on Saturday always leads to a pot pie. And probably watermelon red-onion salad. And cauliflower potato salad. And omelets. But I digress. And so, we got into the car, drove through the freshly fallen snow, walked carefully across the ice, and shivered in our boots to gather the high-priced root vegetables needed for our favorite dish.
It was well worth it. A reminder of what awaits for us in…ever? (seriously, is summer EVER going to come?). And, for those of you that have never tried to make a pot pie…
It will change your life.
Pot pies are really very simple. Especially this recipe. Many recipes call for multiple pots and pans but, as you know, we are all about the one pot whenever possible! So, one pot and one pie pan…done. So, use this recipe as your starter, your beginning, your first. And then when you feel comfortable…build and grow and be awesome! Okay, you can still be awesome without making homemade chicken pot pie…but it really is one of those classic dishes you should at least attempt.
Since the invention of the roll-out pie crust I haven’t made a homemade pie crust. I know how. But, why go through all the trouble? Mine aren’t even that good anyway. Just say no and used a pre-made pie crust and save yourself the trouble.
Using rutabaga instead of potatoes is my favorite little tip for pot pie.
Rutabagas are little buggers to cut, be prepared. But, they don’t go mushy like potatoes; making your pot pie leftover friendly….score! And they have a ton more vitamins that potatoes. Double score!
Your pot pie might have a different variety of veggies depending on your mood, availability, or season. Brilliant! That’s the beauty of this delicious little dish. But, be sure that you are aware of how long your veggie choices may take to cook and plan accordingly.
Chicken Pot Pie
- 2 prepared pie crusts seriously...the premade ones in the dairy section are great!
- 1 large onion chopped
- 1 cup sliced mushrooms optional
- 1 & 3/4 cup sliced celery carrots, or ruttabega (we recommend the ruttabega! or all of the above)
- 2 tab butter
- 1/3 cup flour
- salt and peper to taste
- 1 & 1/2 cups chicken broth
- 1 cup half and half cream, or milk (we use white wine!)
- 2 & 1/2 cups chicken chopped and cooked.
- In large saucepan melt butter on medium heat.
- Add veggies and cook for 4-5 minutes or until soft.
- Stir in flour, salt & pepper. Stir often.
- Add liquid all at once.
- Cook and stir (on medium heat, stirring constantly) until thick and bubbly. If needed, add more flour 1 tablespoon at a time.
- Stir in chicken.
- Pour into your pie crust bottomed pan.
- Top with another pie crust (make sure a few slits are cut into the top of it) crimping on the edges.
- Cook on 400 degrees for about 30 minutes or until crust is golden brown.
All veggies are fair game! Be sure to think about the cooking time each one takes and when it should be added. Or, cut the longer cooking time veggies into smaller pieces.
This is a very basic recipe. It is the foundation for doing awesome pot pies!
We are hoping to have summer soiree’s and beverage posts soon! But, as it stands…Minnesota may be permanently in winter. *sigh*
Pot pie filling ideas:
- Mushrooms. all kinds.
- Potato and Leek. (cook the potatoes a bit prior to baking)
- Beef and Potato. (cook up the potatoes and use hamburger, if you like, to make it faster to cook)
- Mac N Cheese. Like THIS ONE.
- Lobster. Like THIS ONE. (I’m DYING to try this version!)
Easy mini chicken pot pies (like mine) have the perfect crust to filling ratio. One bite with a bit of crust and a bit of filling, every time. We just use some mini ramekins(fun little pans to have on hand!) for the perfect size! It’s a glorious thing! And if you are making these during the holidays, we love these Christmas minis. Want to see some other glorious recipes using pie crust? Try our tomato tart or galettes.