Let me just tell you something up front… I love pies. I know you think I’m talking about sweet pies, but I actually prefer savory pies. Maybe it is the Brit in me or just the fact that I think a savory pie is the ultimate comfort food, I don’t know. Either way, I can’t wait to share my favorite pie recipe with you: my Mom’s “Homemade” Chicken Pot Pie.
This recipe is for people out there who are buying Marie Calendar’s Chicken Pot Pies that take 10 years to bake in the oven. This is your step up from that! Call this your “Getting out of Marie Calendar Rehab” (no offense, Marie). I used the word “homemade” in quotes because everything in this recipe isn’t quite homemade. If you’re like me, I’m looking for recipes that don’t take a ton of time and are recipes I could do after a long day of work, but that isn’t a freezer meal. This fits the bill!
Here is what you’ll need…
- 1 package of a DOUBLE pie crust (the non-homemade piece)
- ⅓ cup of flour
- 4 tbsp of butter
- 1 ⅓ cups water
- ⅔ cups milk
- 3 cubes of Chicken Bouillon (a bit harder to find, but it’s usually in a little container with a screw top lid in the baking aisle)
- 2 chicken breasts (cooked & shredded)
- 1 package of frozen mixed vegetables (I usually go with the Bird’s Eye carrot/ corn/ green bean package)
And here’s what you’ll need to do…
- Make sure your chicken is cooked and shredded first! If I’m going to make this after work, I’ll just put some chicken breasts in the crockpot in the morning before I leave and then throw it in my Kitchen Aid Mixer to shred when I get home.
- Preheat your oven to 375
- Next, take your pie crust out of the fridge, this will make it easier to spread on your pie dish if it is slightly warmer
- Then take your mixed vegetables out of the freezer to begin defrosting
- Next, you’re going to BOIL (in an electric kettle or you could warm up in the microwave) your 1 ⅓ cups of water – This is a trick I learned from my mom to help the chicken bouillon cubes dissolve.
- Once this is boiled, you are going to put your 3 chicken bouillon cubes into the boiling water and stir so they start to dissolve
- Then put your 1st of 2 pie crusts in the bottom of your pie dish
- Now you are going to make your rue – this is where you get to call yourself a real chef 😉
- You start by melting your 4 tbsp of button in a deep pan on LOW heat
- Then, once the butter is melted, pour in your ⅓ cup of flower
- STIR LIKE CRAZY for about 30 seconds to a minute
- What you’ll end up with is this somewhat thick sauce that is a golden color – this is the base for your pie filling and what will thicken it up later
- Once you have the rue in your pan, go ahead and pour in your boiling water (with the chicken bouillon cubes), ⅔ cups milk, and a dash of pepper
- You are going to stir this well until it’s an even consistency and your chicken bouillon cubes have dissolved (this is important so that someone eating your pie doesn’t get a salty bite of chicken bouillon)
- Then pour both your somewhat defrosted vegetables AND shredded chicken into the pan with the sauce and still until combined
- You’re ready to put your filling in your crust! Gently pour the filling from the pan into the pie crust in your pie dish
- Pull out your 2nd pie crush and gently roll that out on the top of your pie. Once rolled out, crimp the edges along the sides to help your crusts stick together.
- Then bake for 50-60 minutes at 375 until your crust gets golden on the top
Hope you enjoy this one as much as my husband and I do. Let me know how it goes!