There is nothing quiet like chicken pot pie on a cold fall or winter day. You’re going to be amazed at the results here. I was so amazed I ate it before I took a picture. I promise I’ll add one next time I put one of these together.
[schema type=”recipe” name=”Chicken Pot Pie” image=”https://lookslikehomemade.com/wp-content/uploads/2012/11/chicken-pot-pie-2-e1351799392693.jpg” author=”Carrie Hill” pubdate=”2012-11-01″ description=”Warm, comforting, an amazing home-cooked meal that comes together quickly and makes you look like a kitchen gourmand” prepmins=”25″ cookmins=”45″ yield=”8″ ingrt_1=”1 Stalk Celery, minced fine” ingrt_2=”1/4 Small Onion, minced fine” ingrt_3=”2 T Olive Oil” ingrt_4=”2 Cloves Garlic, Minced” ingrt_5=”2 1/2 Cups Rotisserie Chicken, deboned and chopped” ingrt_6=”2 Medium Russet Potatoes, peeled & diced fine” ingrt_7=”1 Cup, Pea & Carrot Mix, Frozen” ingrt_8=”1/2 Cup Corn, frozen or canned” ingrt_9=”3 Cups Chicken Broth” ingrt_10=”1 Pre-Made Pie Crust (use store bought, don’t reinvent the wheel)” ingrt_11=”2 T Cornstarch” ingrt_12=”Salt & Pepper” instructions=”Heat Olive Oil in a large skillet with a cover. Add diced celery & onion, sautee until translucent and add garlic. While garlic is cooking in, mince your potato into pea-size pieces, then add to onion mixture and add 1 C chicken broth, cover and cook until potato cubes are al dente. When potatoes are almost done, add in frozen peas & corn & 1 more cup of broth. Taste for salt. Cover again & cook until everything is heated through and simmering. Take remaining cup of broth and mix with cornstarch until dissolved, pour cornstarch mix into vegetable mix and stir until thickened. Fold in cooked chicken and cook until heated through. Taste again for salt & pepper. Pour into greased 8×10 glass baker. Top with pie crust, fold edges in and pierce top to vent, brush top with melted butter or milk. Bake for 35 minutes at 375 degrees until top is golden brown” ]