I’m pretty much a sucker for any dish that can feed us for a couple of days, is inexpensive to prepare, and tastes delicious. This pot pie recipe does all that and is good ol’ fashioned comfort food to boot.
The first couple of times I made chicken pot pie, I used this recipe that my friend Jon told me about. It was definitely good, but Jon warned me that it needed a little more flavor and I agreed. I started experimenting and came up with this new recipe which I now use instead. Jon’s original recipe calls for one pound of chicken breast, but I almost never buy raw meat. Instead, I make this pot pie when I have leftover cooked rotisserie chicken.
Chicken Pot Pie
- 2 deep-dish 9 inch frozen pie crusts, thawed (don’t use regular pie crusts or the mixture will overflow; I learned that the hard way)
- 1 – 1 1/2 cups cooked rotisserie chicken, cut into bite size pieces
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup peas
- 1/3 cup onion, diced
- 1 clove of garlic, minced
- 1 Tbsp butter
- ½ tsp celery seed
- ½ tsp garlic salt
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- salt and pepper, to taste
Preheat the oven to 425 degrees F. Boil carrots, peas, and celery covered in water until just tender, about 10 minutes. Drain the veggies, add the chicken to the veggies to heat through, and set the mixture aside. Meanwhile, melt butter in a deep frying pan over medium heat and stir in the onions. Cook for a few minutes until they just begin to turn translucent. Add the garlic, celery seed, and garlic salt and let cook for another minute, being careful not to let the garlic brown. Add the cream of mushroom soup and chicken broth, stirring to remove any lumps. Bring to a boil, reduce heat, and let simmer for about five minutes. Taste and add salt and pepper, if necessary (it may not be necessary; the condensed soup can be quite salty). Place the chicken and vegetable mixture in the bottom pie crust. Pour the cream of mushroom soup mixture over the top.
Cover with the top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.
As an aside, my top crust never fails to break apart a bit at this stage. I tell myself that it makes the pot pie look more rustic.
Bake for 30 to 35 minutes, or until crust is golden brown and filling is bubbling.
- pie crusts: $2.49
- chicken: $1.66 (1/3 of a $4.99 rotisserie chicken)
- chicken broth: $.20 (I used a cup of the chicken broth I make when I buy a rotisserie chicken)
- cream of mushroom soup: $.99
- celery, carrots, peas, onion, garlic: let’s say about $1.00 for all of these
- butter and spices: hmm, something negligible like about $.15
Grand Total: $6.49
Total per serving: $.81
Not bad. Not bad at all.