Snow day has followed snow day, and frankly I don’t mind a bit. The icy roads and sub-zero temps have given me permission to stay home with my family in my cozy house and cook. The biggest challenge on those days is to decide if I will put on clothes or pajamas after a shower, and pajamas always seem to win.
Comfortable clothes lead to comfort food, and this chicken pot pie is an old favorite.
There are varying degrees of how challenging this recipe can be—sometimes I make my own crust and add wine and a bay leaf to the filling ( ask me if you want to know when to add what), other times I use store bought crust and frozen veggies. It all depends on how much effort I feel like putting into it, and honestly, it is always delicious no matter which way I choose to go.
I will give you all of the variations and you can decide for yourself the next time you are snowed in, whether to put on pajamas or clothes, or make or buy a pie crust.
Comfort food equals comfort cooking, so have it your way.
I have made this when company comes, when bringing dinner to sick friends, and when I have bits of this and that leftover in the fridge. It never disappoints, so if winter has you down, this will pick you up!
Chicken Pot Pie Recipe (pictures follow)
- 2 pie crusts, store-bought, I used Pillsbury, but any frozen crust will do, except Trader Joe’s brand which is too sweet, or homemade (sift 1 cup flour into a bowl, cut in 1/3 cup butter or shortening and mix with fork, sprinkle on 2 tablespoons cold water and blend again with fork, shape into a ball, wrap with plastic and chill in fridge until after you cook the filling)
- 2 tablespoons olive or canola oil, or butter, or whatever you like to sauté onions with
- 1 medium onion, about 1 cup, chopped
- For the veggies: 1 diced potato or 1 cup chopped cauliflower florets, ½ cup diced carrots, ½ cup frozen peas. On a lazy day I might use a bag of frozen veggies such as Trader Joe’s Vegetable Melange, cooked in the microwave for twice as long as the directions say, and added after I sauté the onion.
- 6 tablespoons flour
- ½ teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper
- 2 ½ cups chicken broth
- 2 cups diced chicken
To make filling:
- Heat oil and sauté onion, peas, carrots, and potato or cauliflower until tender. Stir in flour, salt and pepper and mix well. Gradually stir in the broth, stirring constantly to make a thick, creamy sauce. Add diced chicken and stir to combine.
- Preheat oven to 400°F. Let the filling cool for a bit while you prep the crusts. Roll out both pieces of dough and place one in the bottom of the pie dish, letting it hang over the edge a bit. Set the second piece of dough aside. Pour in the slightly cooled filling, and cover it with the second piece of rolled out dough. Pierce the top crust with a fork to vent, and tuck the edges of the crust under to make a neat edge.
- Bake for 30 minutes, or until crust is golden. Let stand for 15-30 minutes to let the filling thicken a bit before you cut into it.