Teri’s Own Chicken Pot Pie
This chicken pot pie recipe is one of the few recipes that I’ve invented on my own, and it’s both simple and delicious. It was more of a sucessful experiment than anything else. I shared the recipe with my mom once, and now it’s a part of the regular rotation at my parents’ house. It’s very simple, but surprisingly delicious, and can even be made ahead and baked fresh. The way I make it now really relies on canned and prepared ingredients, but I do play with the idea of stepping it up a bit and making my own pie crust or using fresher veggies from time to time. But then I remember that one of the things I like best about this is how simple it is, and I just keep making it like this. Not everything has to be fancy, especially on a weeknight!
Teri’s Own Chicken Pot Pie
For the chicken:
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- 2 tsp extra virgin olive oil
- salt and pepper
- 1/4 tsp poultry seasoning
- 1/4 tsp garlic powder
For the filling:
- 1 can of cream of chicken soup (if you want to lighten it up, the 98% fat free version works just as well)
- 2 Tbsp milk
- 1 can of mixed vegetables (like Veg-All) or if you prefer, a can of peas and carrots
- 1 small can of mushrooms (optional–my “test kitchen” doesn’t do mushrooms, so I skip them, but my parents include them)
For the crust:
- 1 box 9-inch ready-made refrigerated pie crust (such as Pillsbury; you’ll need both crusts in the box for a bottom and top crust) at room temperature.
- 1 egg, beaten with 1 Tbsp water
- 1 Tbsp toasted sesame seeds
1. Preheat the oven to 375 degrees. Place one half of pie crust in the bottom of a thick pie plate (we have this awesome stoneware one) or an oven-safe skillet. A 9-inch cast iron skillet works well here, but I’ve also made this dish in a nonstick skillet as well (the bonus pan, pictured here). You just want it to be deep enough to hold all of the filling. Dock the pie crust by poking it several times with a fork and bake for about 10 minutes, until light brown. This helps to keep the bottom crust crispy.
2. While the crust is baking, sprinkle chicken pieces with salt, pepper, poultry seasoning, and garlic powder. Heat the extra virgin olive oil in a large skillet over medium high heat, until it the surface begins to shimmer. Add the chicken and cook through, about 8-10 minutes. The edges will begin to brown and the chicken will be hot and white all the way through.
3. Once the chicken is cooked, add the soup, milk, vegetables, and mushrooms and continue to cook over medium heat until the mixture begins to bubble at the edges. Once heated through, pour into the prepared bottom pie crust. Carefully cover with the second pie crust to form the top.
4. Tuck the edges of the pie crust so that the bottom and top crust meet, and cut four slits in the top to allow steam to escape as the pie cooks.
5. Brush with the beaten egg and sprinkle with toasted sesame seeds. Bake the pie for 30-40 minutes, or until crust is crisp and golden brown. Allow to rest for 5 minutes before cutting into the pie.
Note: As I said, this recipe for pot pie is quick and tasty. The pie can be prepared ahead through step 4, and then regfrigerated until ready to be baked. If making the pie ahead, bring it to room temperature on the counter before baking. This method is actually pretty versitile. You could make just about any pot pie you’d like, just by changing around the ingredients. I’ve successfully made Beef Pot Pie, with just a few substitutions, but I plan to try others. I’ll let you know how they turn out!