Friday, August 14, 2015

Quick and Easy Chicken Pot Pie

As much as I enjoy making my own stock, pie crusts from scratch and fresh farmers market veggies, there are times when I just don't have the time...or motivation, or time or desire or time to make a pot pie from scratch! This is especially true in the heat of the summer. 

So when my daughter asked for chicken pot pie for dinner, I wanted to say no, how about ... pretty much anything else. Instead, I went the quick and easy route - store bought rotisserie chicken, store bought pie crust, some fresh and some frozen veggies, and even gravy from a package. I know, some of you stopped reading at "store bought" but for the rest of you who don't mind the easy way out on occasion (and seriously, who hasn't earned an easy night now and then), you'll love how this pot pie reminds you of the ones your mom made when you were a kid (or the frozen ones she threw in the oven). They don't call it comfort food for nothin'.


1 rotisserie chicken (3-4 c chicken)
1 tbsp butter
2 packs instant gravy powder (or 2 cups gravy)
2 c water
2 c chicken stock
2 carrots, diced
3 celery stalks, diced
1 medium onion, diced
2 tbsp tomato paste
3 cloves garlic, crushed
1 tsp smoked paprika
1/4 tsp cayenne
1/2 tsp chipotle powder
1/2 c grated cheese
1 c frozen corn
1 c frozen peas
1  double pie crust, store bought


  1. Pull apart chicken into small chunks.
  2. Set aside.
  3. Melt butter in large sauté pan over medium high heat.
  4. Add onions and stir . Cook for 3 minutes.
  5. Add garlic. Stir for one minute.
  6. Add spices. Stir for another minute.
  7. Add tomato paste. Stir for 1 minute.
  8. In large bowl or 4 cup measuring cup, whisk together gravy powder, water and stock.
  9. Add to sauté pan.
  10. Add chicken. Stir.
  11. Bring to a boil. Reduce heat to medium and simmer for 5-10 minutes until mixture starts to thicken.
  12. Remove from heat,
  13. Add cheese.
  14. Stir.
  15. Add peas and corn. Stir.
  16. Let sit while you roll out pie crusts.
  17. Line 9 inch pie plate with bottom pie crust.
  18. Pour in chicken mixture.
  19. Quickly top with remaining pie crust.
  20. Cut in vent holes in the top crust.
  21. You may want to wrap a bit of foil around the edges to prevent over browning (but take it off after the first 20 minutes of baking).
  22. Place in oven for approximately 40-45 minutes until golden brown.

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