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Kittencal's Chicken Pot Pie (Two Pies)

Here's how you make Kittencal's Chicken Pot Pie (Two Pies)
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  • Servings: 8-12
  • Prep: 30m
  • Cook: 40m
    • The following recipe serves 8-12 people.

Ingredients

The ingredients are:
  • 2 (double crust) pie pastry (to fit two 9-inch deep-dish pie plates)
  • 1 egg white (whisked with 1 teaspoon water)
  • 3 medium carrots (peeled then diced)
  • 2 cups frozen peas
  • 1/4 cup butter (or more as desired)
  • 2 medium onions, chopped
  • 3 medium celery ribs, diced
  • 3/4 teaspoon dried thyme (rubbed between fingers to release flavors)
  • 1 teaspoon ground black pepper (or to taste)
  • 4 garlic cloves, minced
  • 2 large potatoes (baked, skin removed the diced)
  • 2 cans (10 ounce each) sliced mushrooms, drained (or can use fresh sauteed then sliced)
  • 3 large cooked chicken breast, diced (or 5-6 thighs, chopped)
  • 1/2 cup all-purpose flour (scant 1/2 cup!)
  • 2 cups chicken broth (use a good quality)
  • 1/4 cup heavy cream (33 or 35% whipping cream **NOTE** instead of the 1 cup cream/milk combo you can use 1 cup 18% table)
  • 3/4 cup milk (whole or 2%)
  • 1 tablespoon chicken boullion granules (DO NOT OMIT THIS!)
  • 1/2 teaspoons garlic powder (if you are a garlic lover like me, use 1 teaspoon!)
  • 1/2 shredded mozzarella (or cheddar cheese)
  • Seasoned salt (to taste, added only at the end!)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: *IMPORTANT NOTE for the filling mixture* do not season with salt until very end!

  • Step 3: 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.

  • Step 4: In a bowl combine the chicken broth with cream, milk, chicken boullion granules and garlic powder; set

  • Step 5: 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.

  • Step 6: Add in drained cooked carrots and peas, diced potatoes, sliced mushrooms and cubed chicken, then mix in the 1/2 cup of flour.

  • Step 7: 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.

  • Step 8: 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.

  • Step 9: Now you are ready to fill your pie shells!

  • Step 10: Remove the pie plates from fridge.

  • Step 11: Divide the chicken mixture between the two shells. Top with remaining pie pastry. seal, flute edges.

  • Step 12: Using a sharp knife make 2-3 slits in the middle of the top pastry. Place one/both pies on a large baking sheet.

  • Step 13: Preheat oven to 375 degrees F. Place the oven rack on lowest position.

  • Step 14: Bake the shells for about 40 minutes.

Tips & Variations

Don't forget the following tips and variations.
  • Two 9-inch deep-dish pie plates
  • One large baking sheet (to catch spills)

We hope you enjoy this recipe!

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