Creatively Transforming Food

Old-Fashioned Chicken Pot Pie

Old-Fashioned Chicken Pot Pie is a perfect winter comfort meal to warm your heart and soul. My revision of a long time favorite uses a rotisserie chicken which shortens the preparation time. You could take the meat off the bones the night before to make it a quicker meal to pull together on a busy night after you arrive home. If you have leftover turkey, this would be a perfect use for it so it doesn’t go to waste. Allow the kids to assist you unless you really need that kitchen therapy one-on-one time. That would probably be me, although I love to have the little ones help when they are her

With the food prep complete, we will pick up with step 7 below. However, before I do, I must  mention the fact that I love the Roasted Chicken Base I use from Better Than Bouillon. Its flavor is amazing!  I have used its beef, clam and vegetable base in many recipes, never being disappointed with the flavor. You can  find the chicken and beef bases in most grocery stores. The organic vegetable base I bought in a little gourmet shop in Chincoteague and the clam base was available on Amazon. Isn’t everything? However, my first jar arrived broken. The box arrived wrapped in plastic by the carrier.  Kudos to Amazon for crediting me for this unfortunate experience. Perhaps it wasn’t bubble wrapped sufficiently.  I eventually found it locally so I didn’t need to reorder. Whew! It was an important addition to my Spicy Maryland Crab Soup .

Melt the butter over low heat then add flour stirring until smooth in consistency. Add broth and milk, whisking  constantly over medium heat until thickened and bubbly. Whisk in the salt, pepper and thyme.

Now all you need to do is add the prepped ingredients: chicken, diced eggs, potatoes and mixed vegetables.

Spoon it into large casserole dish or a 13″ x 9″ x 2″ pan sprayed with non-stick cooking spray. OMG! Can’t you just smell that savory mix of ingredients almost ready to eat? It won’t belong now…. Be patient a little longer!

I had a few sheets of puff pastry sheets left over from our party thawed in the fridge, so I thought it would be worth a try here. So I rolled the dough out so it would extend past the edges of the dish. I folded under the excess and crimped it next to the edges of the pan. Cut slits in the top to vent steam. In the past,  I’ve used the refrigerated pie crusts or you could just make your own.

About 25 minutes later, dinner is ready. Its crust should be golden brown. The puff pastry worked great. However, I  may have covered the edges up with foil for a few more minutes hoping the center portion of the dough would rise more. There’s always the next time…and there will be a next time for sure. Winter has just started.

If you have any is left over, it makes a great meal to take to work to warm up for lunch. This Old-Fashioned Chicken Pot Pie will definitely become one of your family’s  favorite standby meals for a winter’s day. If you are single, make this on the weekend and you will have a great dinner any time when you come home from working those extensive hours and don’t have time, or the energy, to fix a quality meal. The therapy in the kitchen will do wonders for your stress levels.


Old-Fashioned Chicken Pot Pie

Prep time: 

Cook time: 

Total time: 

Serves: 8 servings

This is a revision of one I've made for years! With the help of a rotisserie chicken, This becomes almost effortless. It certainly cuts out the cooking time for the chicken!
Ingredients
  • 1 rotisserie chicken or you could use leftover turkey
  • 1- 16 oz. pkg. of frozen mixed vegetables
  • 2 large red-skinned potatoes, cut into small cubes
  • ½ c. butter( 1 stick)
  • ½ c. flour
  • 1 c. milk
  • 1 t. kosher salt
  • 1¼ t. black pepper
  • ½ t. dried thyme
  • 3 large eggs, hard-cooked, sliced and diced
  • 3 c. chicken broth( I used Better than Bouillon Roasted Chicken Base.)
  • 1 sheet Puff Pastry or 1 refrigerated pie crust.
Instructions
  1. Remove the chicken from carcass. Cut into bite-sized pieces.
  2. Cook frozen vegetables in microwave according to package directions. Set aside.
  3. Cut red-skinned potatoes into small cubes.
  4. Place potatoes, and 3 large eggs in saucepan covered with water. Once water begins to boil, let it cook for 10 minutes. Drain and set aside.
  5. While this is boiling, heat 3 c. of water and bouillon base in a large measuring cup or glass bowl to create broth in microwave
  6. Slice and dice eggs.
  7. In a Dutch Oven or large saucepan, melt butter over low heat.
  8. Add flour, stirring to a smooth consistency. Cook an additional minute, stirring constantly.
  9. Slowly add hot broth and milk. Continue to cook over medium heat, stirring constantly with a whisk.
  10. Once mixture is thickened and bubbly, stir in salt, pepper and thyme. If you desire more chicken flavor, add a little more of the bouillon base.
  11. Into the pot, stir in gently the mixed vegetables, potatoes, chicken and hard-cooked eggs.
  12. Spoon into 13" x 9" x 2" pan, or similar size pan, sprayed with cooking spray.
  13. Roll out desired crust into a rectangle to cover pan with some overhang. Fold under and crimp edges, pressing against the sides of the baking dish.
  14. Cut slits in the top, to allow steam to escape.
  15. Bake at 400 degrees for about 20 minutes or until crust appears golden brown.

 

 

 


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