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.
- 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 8oz 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
- 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!!
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. Makes great leftovers if you have any left!