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

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