Chicken Pie
I don’t like chicken pot pie.
Not even a little bit.
But the Tall Boy does. When we first got married, he liked to take those tiny little frozen pot pies in his lunch. You know the ones I’m talking about, right? The kind that you warm up in the oven for like 30 minutes, and taste like cardboard. Complete with gross, rubbery “vegetables” and some sort of mystery meat that I wouldn’t touch with a ten-foot pole.
This was my impression of pot pies pretty much my entire life.
Until about eight years ago, when a coworker suggested I make a pot-pie for a special anniversary dinner for the Tall Boy.
I was unconvinced.
I mean, it was my anniversary, too. Why should I be forced to eat some goopy, mushy mess of a meat and vegetable “pie”? Seriously, if I’m eating pie, it should be chocolate. Or coconut. Black Forest, maybe. Or pretty much anything other than a pot pie.
But since we were are actually still in the honeymoon stage of our relationship, I thought I’d surprise the Tall Boy with a special meal and give this recipe a try.
While it may not photograph well, this dish has now become a signature dish around our place. I make it every year for our anniversary, and any other special occasion the Tall Boy can talk me into it. Even if you think you don’t like pot pie, you’ll like this. I promise. Take it from a non pot pie eater like me.
If you need a special meal to impress, this is it. This isn’t a quick meal, so there is some planning time required. I usually make the filling in the morning and assemble the pie, popping it into the oven about 45 minutes before dinner. I’ve made this so many times now that I don’t really follow a “recipe” anymore, and I tend to mix and match my cheeses depending on what I already have open in the refrigerator. What I’ve listed below is the basic recipe, so feel free to switch it up to find a combination of flavors that most appeals to you!
- pie crust (I cheat and use refrigerated)
- 1 pound chicken breasts
- 1 medium onion
- 2 tablespoons butter
- sliced mushrooms (I usually use about ½ cup)
- ¼ to ½ cup sliced carrots
- 1 stalk celery, sliced
- ⅓ cup white wine
- ¼ teaspoon each: parsley, chives, and dry mustard
- ⅛ teaspoon each: garlic powder, white pepper, and black pepper
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- cornstarch (about 1 tablespoon; just eyeball it)
- 1 can cream of mushroom soup
- ½ cup sour cream
- ½ cup shredded Swiss cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons grated parmesan
- Dice chicken and onion and saute in butter over medium heat, until chicken is cooked through. Add mushrooms, and ingredients through the bay leaf. Cover and simmer 10 minutes. Remove bay leaf.
- Combine cornstarch with 2 tablespoons water. Stir into your chicken and vegetable mixture until boiling. Remove from heat.
- Stir in cream of mushroom soup and cheeses.
- Place in a deep dish pie plate. Bake at 400 for 30 to 40 minutes.
Have a great Monday!
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In early marriage we ate the little ones from the grocery store that you described and they were just OK. This looks really killer. Do you think a 9″ pie would serve 8 people?
I wouldn’t count on serving 8, even with the deep-dish plate. You can easily make this in a 9×13 dish–I’d use 5-6 chicken breasts and increase the veggie portions by 25% to 50%. You could leave the pie shell off of the bottom of the dish, and just bake with a top-only crust.
I love this pot pie!! I too hated pot pie until Ashley made me make this one and OMG it is soooooo Good!!!!
Thanks, Chandra! It is a favorite around here!
So pretty! The edges of your pie are gorgeous! We love chicken pot pie in our house and I use a similar technique as yours. My daughter loves using various cookie cutters to create a design on the top of the pie, even at fifteen!
Thanks, Candy! I love using those little cutters, and varying the shape to match the season. My husband’s b-day is just a few days before Valentine’s Day, so he usually gets the heart shape for his birthday. =)
i’m the same way! i never liked chicken pot pie until a little over a year ago, when i made it from scratch for the first time for my husband, who loves it. even i enjoyed it. yours looks gorgeous!
I have to say, this is my favorite chicken pot pie ever. I suppose my “liking” it has a lot to do with the fact that it’s loaded down with cheese, ha! =)
This looks really good. I also like the way you did the crust edge. Even though you used prepared crusts the technique gives the final product a home made appearance. Great pictures!
Thanks, Captain Chili. =) You should get Nancy to make it for you some time. Or come over here–I can probably get the Tall Boy to share.
I like pot pie and love a good homemade chicken pot pie! This looks great!!
Thanks so much, Terry. This pie is a little bit of work, but definitely worth the effort!
MMkay, I LOVE chicken pot pie so I was sold at the first picture. The gravy and the crust get me every.time. So amazing. Tall Boy’s a lucky man!!
Awww, thanks! But seriously, if you like pot pie, you’ve gotta try this. It’s amazing. Not waist-line friendly, but still amazing.
Yum! This looks so warm and filling.
remind me of marie callender chicken pot pie…. 🙂
Such a fun story. Love the hearts on the pie. Homemade chicken pot pie is so much better.