Free Shipping on orders $75+ (USA only)

0
Dizzy Chicken Pot Pie
Chicken Comfort Food Kitchen Main Dish Winter Holidays

Dizzy Chicken Pot Pie

By Chris Capell

Chris Capell’s Chicken Pot Pie recipe is a great take on a family favorite. Filled with juicy bites of chicken and vegetables, it’s perfect for anytime of year, but especially when it starts to get cold outside.

 

Ingredients

Print Recipe
  • 1 pre-made pie shell and disc***
  • 1 egg white, lightly beaten
  • 2 tsp cooking oil
  • 4 boneless/skinless chicken breasts
  • 1 large onion, diced
  • 4 cloves garlic
  • 2 stalks celery, chopped
  • 1 8-oz package Cremini (or white) mushrooms, sliced
  • 1 broccoli crown, cut into bite-sized pieces
  • 1 russet potato, diced small
  • 1 carrot, finely diced
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth (warmed)
  • 2 tsp Dizzy Pig Raising the Steaks seasoning (or to lightly coat chicken)
  • 1 Tbsp Shakin’ the Tree

***I used homemade pie dough for this recipe, but would opt for pre-made next time! If you are adventurous, homemade pie dough can be excellent.

Directions

  1. Preheat oven to 350°F.
  2. Prepare the raw ingredients.
  3. Season chicken with Raising the Steaks (try not to use a rub with sugar)
  4. Preheat pan (preferably NOT non-stick) with just enough oil to coat pan.
  5. Brown chicken on med-high to high heat until well browned. Approx 5-10 minutes. Flip and brown other side (usually quicker). Remove.
  6. Add onions and celery to pan, and a pinch of salt. Cook until soft while scraping brown bits from the pan. Remove.
  7. Add mushrooms to pan, brown for a few minutes, then add broccoli.
  8. Cover and cook until broccoli is al dente. Remove.
  9. Melt 1/4 cup butter in pan, then whisk in flour to make a roux. Cook until bubbly, let cook another minute.
  10. Slowly whisk in warm chicken broth until incorporated, and slowly bring to a simmer. Add Dizzy Pig’s Shakin’ the Tree seasoning.
  11. Add potatoes, and cook until sauce thickens. Approx 10 minutes.
  12. Cut chicken into bite-sized pieces, and add to the pan.
  13. Add milk if sauce is too thick.
  14. Add broccoli, onions, garlic, mushroom mixture, and cook just a few more minutes. Salt or season to taste, then remove from heat to cool slightly.
  15. Spoon mixture into pie shell.
  16. Lay dough disc on top, and crimp edges with bottom shell. Poke several holes in the top to allow steam to escape.
  17. Bake at 350°F for 30-40 minutes, or until dough is golden brown and mixture is bubbling.
  18. Rest for approx 15 minutes. Serve and enjoy!! This makes great leftovers if you have any left!

Step by Step

Prepare the raw ingredients
Prepare the raw ingredients
Season chicken with Raising the Steaks (try not to use a rub with sugar)
Season chicken with Raising the Steaks (try not to use a rub with sugar)
Brown chicken on med-high to high heat until well browned
Brown chicken on med-high to high heat until well browned
Remove chicken
Remove chicken but keep using the pan you cooked the chicken in
Cook onions, celery until soft while scraping brown bits from the pan
Cook onions and celery until soft while scraping brown bits from the pan
Add mushrooms to pan
Add mushrooms to pan and brown for a few minutes.
Add broccoli to the mushrooms
Add broccoli to the mushrooms. Cover and cook until broccoli is al dente.
Melt butter then whisk in flour to make roux
Melt butter then whisk in flour to make roux. Cook until bubbly, and another minute
Add chicken broth and Shakin' the Tree
Add chicken broth and Shakin' the Tree
Cut chicken into bite-sized pieces and add to the sauce
Cut chicken into bite-sized pieces and add to the sauce
Mix in the broccoli and mushrooms
Mix in the broccoli and mushrooms
Spoon everything into the pie crust
Fill the pie crust, then cover with the second pie crust.
Pop it in the oven
Pop it in the oven
Dizzy Chicken Pot Pie
Ready to eat Dizzy Chicken Pot Pie
Print Recipe
Share this recipe:

Did you make this recipe?

If you made this, snap a pic and tag it with @dizzypigbbq.
We'd love to see and share your creations!

Classmate Envy Lunchmeat Using Beef Eye Round Roast
Pumpkin Creme Brûlée