After lots of requests, I am sharing my beloved pot pie recipe. If you hear the words pot pie, and your mouth isn’t salivating, you haven’t had a homemade one. It’s so easy to make, minimal ingredients, and is always a crowd pleaser.
It’s a really simple dinner. I wish I was a mom boss and made my own crust, but every time I’ve attempted to make it myself it hasn’t turned out great. If you have an awesome recipe, please drop me a comment or DM. It’s also very time consuming, where this pot pie only takes about 15-20 minutes to make and efficiency with a toddler is key in my life right now. It’s on my list of things to learn though, and when I learn how to make a bomb pie crust I’ll share.
You have a couple options when it comes to meat for your pie. I will usually use a couple chicken breasts, or I’ll grab a rotisserie chicken and use about half. If you buy a rotisserie chicken, this will literally take you 10 minutes to make. Cooking the chicken is half the cook time.
Ingredients are simple. Celery, carrots, onion, garlic, cream, chicken broth and a few spices.
If you have picky kids, or picky partners, this is a great way to sneak a bunch of veg into your meal. Fortunately for me, my husband and daughter will eat anything that won’t bite them first.
This is also a one pan prep. Which for me, is an added bonus! Less to clean after you’re all done cooking. Simply cook the chicken with all the veg, add your spices, flour, then your broth and cream and let the mix thicken (takes only a couple minutes).
Usually in the summer, I’ll use fresh parsley and thyme from the garden. In the winter months though, I always keep tubes of herbs in the fridge, it’s the next best thing!
Also, instead of stock I like to keep bouillon on hand. It takes up way less space storing it (versus the big containers of stock) and you just add water. If you haven’t tried it, it adds great flavor. I also use this sautéing veg for other meals, always gives vegetables awesome flavor.
Once you add the cream, you’re in business. It will start getting all bubbly and thicken up. Turn off the heat then it’s time to add your parsley and peas. I like to use frozen peas because it helps cool down your filling before you add it to your pie.
You just want to vent the top, I always do a heart and usually put an E for Edie to make is special for our girl. As you can see, I don’t do anything fancy. I just fold the edges and make a cute little design with a knife. Pie goes in the oven at 425 for 30 and BAM, you have yourself a homemade meal everyone will LOVE.
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