With the cold Midwestern weather we’ve been having lately, I don’t think it gets better than chicken pot pie. A buttery crust sandwiching sweet carrots and corn, savory onions and celery, and weeknight chicken in a creamy bechamel sauce…I could watch the snow fall outside the window with a bowl (okay, or a pan) of this in my lap.
Jim and Joe often pack this for their lunch during the week. This is a great recipe for meal prep, especially if you have a 9 x 13 pan. You can also halve the recipe and make it in an actual pie dish.
PRO TIP: The crust is probably the most tedious part, but a good trick I use is dividing the dough in half, throwing some parchment paper in the pan, and pressing the dough into the pan. Then you just lift the parchment paper out and that’s the top part of your crust! After you’ve put in the filling, just flip the parchment paper back over and peel it back to reveal your perfectly rectangular crust!
This would be a pretty good soup, too… Maybe top it with a flaky biscuit? Oh, gosh. Yum.
Chicken Pot Pie Recipe
Serves: 8-12
Prep time: 45 minutes
Bake time: 30 minutes
Nutrition: 375 calories per serving (when making 12 servings)
Ingredients
For the dough:
1 cup butter
1 cup water
1 tsp salt
1 tsp baking powder
3 cups flour
For the filling:
1 15 oz container mirepoix (from Trader Joe’s!)
1 cup corn (frozen or canned is fine)
3 tbsp butter
1 tbsp flour
2 1/2 cups whole milk
1/4 cup heavy whipping cream
2 tsp Better than Bullion chicken base
2 cups shredded Weeknight Chicken
Instructions
For the dough
1. In a medium pot, melt butter in water. Use a rubber spatula to swirl it around to encourage melting.
2. Add the salt and baking powder, stirring until they dissolve.
3. Remove from heat.
4. Add flour one cup at a time, incorporating the wet and dry ingredients together. You should have a sticky ball of dough once incorporated.
5. Put in refrigerator for at least 30 minutes.
For the filling
1. In a large pot on medium heat, saute mirepoix and corn in butter until onions are translucent.
2. Sprinkle flour over the vegetables and stir to coat.
3. Add in milk, cream, and chicken base. It will thicken!
4. Bring to a simmer but do not boil. Then add the shredded chicken.
Put it all together
1. Divide dough in half. Line a 9 x 13 baking pan with parchment paper so some of the paper is hanging over the sides of the pan.
2. Press half of the dough into the bottom of the pan in an even layer. Remove the dough from the pan by lifting with the parchment paper on the sides. Set aside.
3. Take the other half of the dough and press it directly into the bottom of the pan.
4. Pour filling over the dough. Then take the parchment paper dough and invert it over the filling. Peel away the parchment paper.
5. Bake at 350 F for 30 minutes.