What feels like ages ago, my cousin requested I find or whip up a good chicken pie recipe. It took me forever to get to this. My first excuse was that it took me a while to compare ideas and write up what I wanted to try. By the time I got that far, it was too warm for me to want to make chicken pie. It isn’t at all a summer dish. Sure you can obviously eat it whenever you want but when I think of chicken pie, I think of cold weather months. It’s definitely a great dish to ring in the cooler fall months and even better come winter. What’s better than a really warm and comforting meal on a snowy day? I’m no where near ready for snow yet this year but I’m sure you get my point, especially if you live anywhere in the north.
Growing up we always had the frozen store bought chicken pies which consisted of just the creamy broth, super tender and delicious chicken plus the obvious crust topping. No veggies at all. I’m sure we had a side of something, but I don’t recall what. I almost always pair my chicken pie with mashed potatoes. It makes for a super heavy but delicious meal. Even the chicken pie I have had up until recently was again just the basic frozen store bought pie. It’s quick and easy and really quite tasty. I don’t mind a cheater meal occasionally but sometimes it’s still nice to know you can make it yourself, which is partly why I did agree to this task.
The most time consuming part was making a plan but beyond that reheating the chicken and baking of the actual pies were the most time consuming and it really wasn’t that long at all! Using a rotisserie chicken makes the process even easier, which is an added bonus. My biggest bit of advice for this particular dish, use fresh veggies if possible. Only use frozen if you trust the brand, we had some really gross frozen corn not long ago. I decided after that if I couldn’t get fresh or frozen in a brand I trust, then I’d be perfectly content to use canned – again… in a brand I trust. Not all brands are created equal in my eyes. Trust me, if you had tried this nasty bag of frozen corn you’d be in full agreement with me here. So, fresh is best if available.
The next time you’re in the mood for chicken pie and up for making it yourself, trust me it’s really pretty easy, you absolutely should give this a try. It’s thick and delicious, packed with a variety of veggies, tender chicken and topped off with a flaky crust. So good.
- 1 rotisserie chicken
- 1 1/2 C potatoes, cubed
- 2 garlic cloves, minced
- 1/4 C red bell pepper, chopped
- 1/2 C corn
- 1/2 C carrots, chopped
- 1/4 C celery, optional
- 1/2 tsp salt
- 3/4 - 1 tsp pepper
- 3 Tbsp unsalted butter
- 1/2 C unsalted butter
- 1 C all purpose flour
- 2 1/2 C chicken broth
- 1/2 C heavy cream
- 1/4 tsp salt
- 1/2 tsp ground black epper
- Warm rotisserie chicken per package directions. I warmed mine at 350F° for 30 minutes or so, in a foil bowl on a baking sheet. The foil will help keep any juices nearby and not making a huge mess out of your baking sheet. Remove from the oven and let sit for 5 minutes, then slice meat from the bones and cut into bite size pieces.
- You can work on the veggies and sauce while your chicken warms or you can wait and do each as a separate step.
- In a large skillet, melt butter. Add potato chunks, cook for 5 minutes. Add garlic and red pepper. Cook for an additional 10-15 minutes or until the peppers are tender and the potatoes are almost translucent.
- Remove from heat, transfer potato mix to a large bowl. Add carrots (I used baby carrots cut up), celery (if using), corn, chicken, salt and pepper. Stir well. Set aside.
- In a large saucepan, melt butter over medium heat. Add flour, followed by chicken broth. Stir well. Make sure you get the corners of the pan. Pour in cream and sprinkle in salt and pepper. Continue stiring until the mixture is combined and thick.
- Pour sauce over chicken and veggies, gently stir to coat.
- Divide among individual baking dishes or one large baking dish. I did several individual dishes. It worked out great for dinner and an extra for lunch.
- For your crust, you will need one sheet of thawed puff pastry. Slice squares large enough to fit each dish. While still on the counter or your work area, using a fork crimp the edges of each square. Take a knife and cut holes into the center to allow steam to escape.
- Carefully top each dish with one sheet of prepared puff pastry.
- Bake at 425F° for 20 minutes. Serve warm.