Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food for me. I ate frozen Swanson’s Chicken Pot Pie for years as a kid and was determined to create a better version myself. I believe I did, and I’ve made it dozens of times over the years. It is creamy instead of soupy, and is seasoned with only salt and pepper. No creepy mystery spices.
It’s perfect to take to someone who has just come home from the hospital, such as a new mom, or just as a treat for your family. I really love to decorate and personalize them so that I can convey to my recipient how special they are to me.
This recipe requires only 6 ingredients. I’m using Pillsbury piecrust for this post, but I have also used homemade piecrust, which is more buttery and flaky. I prefer homemade, but the Pillsbury piecrust is the next best thing and definitely saves time and is less labor intensive. Using rotisserie chicken is also another timesaver.
With a rolling pin, roll out the bottom piecrust enough that it will fill your pie dish with some overhang.
Place in a greased pie pan. I used a 9″ pyrex. Trim the excess dough with scissors and save for decorating.
Whisk the soup and sour cream together in a bowl. Stir in the steamed carrots and peas.
Place the filling mixture onto the crust.
Top with the other crust and crimp the edges together. Brush with beaten egg.
I use these alphabet and plunger cutters for this recipe and also for cookies and fondant. I love them. I recommend using flour on the alphabet cutters you can remove the dough more easily. I also use a long toothpick on the edges to help ease the dough out. The plunger cookie cutter is my favorite kind because they give texture to the top of each one and the dough releases easily when you press the plunger. I also like my silicone pastry brush because it can be placed in the dishwasher.
I have included Amazon links to all three if you would like to purchase them.
(As an Amazon Associate I make a commission for purchases made from these links)
Create cutouts with leftover dough. My designs typically go with whatever the season is. After you’ve added your cutouts, brush them with the beaten egg as well. I also cut 4 vents after I’ve completed my design.
I bake it at 350° on the bottom rack of the oven for about 40 minutes.
I love to serve it with field peas and sliced tomatoes. I hope you will try it for yourself or share it with someone you love.
Chicken Pot Pie
Equipment
- Rolling Pin
- 9" pie pan or dish
- pastry brush
- cookie cutters and letters, opt
Ingredients
- 2 1/2 -3 cups cooked chicken, shredded
- 1 10.5 oz can cream of chicken soup
- 8 oz sour cream
- 1/4-1/2 cup carrots, chopped
- 1/4-1/2 cup English peas
- 1 box Pillsbury Pie Crust
- salt and pepper to taste
- 1 beaten egg for brushing on crust
Instructions
- Roll out piecrust slightly and place in greased 9" pie pan or pyrex dish.
- Trim excess pastry and reserve for cutouts if desired.
- Steam peas and carrots in a small amount of water in microwave for about 2 minutes.
- Whisk soup and sour cream together. Add peas, carrots, and salt and pepper to taste.
- Pour over crust in pie pan.
- Roll out remaining crust and place over filling.
- Trim excess crust and crimp edges together. Brush with beaten egg.
- Combine and roll out any remaining pastry and cut with cookie cutters.
- Place on top of crust into desired design. Brush cutouts with egg. Cut 4 vents into top of crust.
- Bake at 350° on bottom rack of oven for 40 minutes, or until a nice golden brown.
