Kittencal's Chicken Pot Pie (Two Pies)
November 09, 2013
"This is a different version of a recipe I already have posted. This makes two 9-inch delicious pot pies, you can freeze one or serve the two for dinner! You can also make these using leftover cooked turkey in place of chicken, both are great, also you can use all frozen veggies I prefer the large diced so I use fresh also I have listed canned mushrooms for ease, you can use fresh sliced sauteed if you want. Use only potatoes that have been oven baked or microwave cooked, do not boil them! There are a few steps that you can do a day ahead to save some time. Prep times does not include making the pie pastry. Cooking time stated is for prepared pot pies only."
- Serving Size: 1 (276.2 g)
- Calories 232.8
- Total Fat - 10.7 g
- Saturated Fat - 5.6 g
- Cholesterol - 58.8 mg
- Sodium - 784.7 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 4.9 g
- Sugars - 7.6 g
- Protein - 7.9 g
- Calcium - 104.9 mg
- Iron - 2.9 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.2 mg
Place a pie pastry into bottom of each 9-inch deep-dish pie plates, then using a pastry brush, brush the egg white-water mixture generously and thoroughly all over the pie shell. Cover and refrigerate the shells until you are done making your filling.
*IMPORTANT NOTE for the filling mixture* do not season with salt until very end!
In a small saucepan boil the diced carrots with frozen peas until the carrots are just fork-tender (about 4 minutes) Drain very well. set aside.
In a bowl combine the chicken broth with cream, milk, chicken boullion granules and garlic powder; set
In a very large saucepan, melt butter over medium-high heat. Add in onions, celery and minced garlic, thyme and 1 teaspoon black pepper; cook stirring for about 3-5 minutes or until onions and celery are just softened.
Add in drained cooked carrots and peas, diced potatoes, sliced mushrooms and cubed chicken, then mix in the 1/2 cup of flour.
Using a wooden spoon add-mix in the chicken broth-cream mixture stirring over medium-high heat until bubbly and thickened, then allow to simmer over medium-low heat for 6-8 minutes, stirring once or twice.
Add the end of cooking mix in 1/2 cup shredded mozzarella cheese or cheddar cheese. NOW, you can season with the seasoning salt and more pepper if desired.
Now you are ready to fill your pie shells!
Remove the pie plates from fridge.
Divide the chicken mixture between the two shells. Top with remaining pie pastry. seal, flute edges.
Using a sharp knife make 2-3 slits in the middle of the top pastry. Place one/both pies on a large baking sheet.
Preheat oven to 375 degrees F. Place the oven rack on lowest position.
Bake the shells for about 40 minutes.
Tips & Variations
- Two 9-inch deep-dish pie plates
- One large baking sheet (to catch spills)