Craftier Moments

Chicken Pot Pie

February 11, 2025

Serve up some warm comfort food

Gather your ingredients:

  1. 4 tablespoons butter
  2. 1/2 cup finely diced onion
  3. 1/2 cup finely diced carrot
  4. 1/2 cup finely diced celery
  5. 3 cups shredded chicken or turkey
  6. 3 cups low sodium chicken broth
  7. salt and pepper, to taste
  8. 1/4 cup half-and-half or cream
  9. 1 unbaked single pie crust
  10. 1 egg

Directions:

Preheat the oven to 375 degrees.

Bake your chicken or turkey
Shred or cut the meat
  1. First, prepare the chicken or turkey, then shred or cut up the meat. I have used leftover turkey from Thanksgiving in the past.
Melt butter
Cook vegetables

2. In a large pot, melt the butter over medium-high heat, then add the onion, carrot and celery. Cook, stirring occasionally, until the onion begins to turn translucent, about 3 minutes.

Stir in meat
Sprinkle flour over the top
Pour in chicken broth

3. Next, stir in the meat, then sprinkle the flour over the top. Stir the flour in until it’s all combined with the meat and vegetables.

4. Cook for 1 minute, then pour in the chicken broth. Stir and let it cook and thicken. Once it thickens, add the salt and pepper.

5. Now, add the half-and-half or cream, then stir the mixture. Let it bubble and thicken for about 3 minutes. If it seems overly thick, add a splash of broth.

6. Turn off the heat.

Putting it all together:

7. Pour the filling into a 2 quart baking dish or deep dish pie plate.

Make a single pie crust
Roll out crust/ make air vents
Use cut outs to decorate the top

8. Make a single pie crust. Roll out the crust on a floured surface. Cut out vents in the dough. I used a small Maple leaf cutter. I placed the leaf cutouts on the crust opposite of the vent cutouts.

9. Place the crust on top of the dish. Press the dough so the edges are sealed. If you do not use a cookie cutter for your vents, use a knife now to cut in the vents to let the steam out.

Brush the crust with the wash


Cover loosely with foil

10. Mix together the egg with 2 tablespoons of water, then brush it all over the surface of the crust. This helps give the crust a nice golden color. Note: You will have some egg wash left over.

11. Lastly, place the pie on a baking sheet and bake until the crust is golden brown and the filling is bubbly, 25-30 minutes.  Note: To prevent the crust from getting overly brown, loosely cover with tin foil. Remove the foil the last 10-15 minutes of baking.

Serve up a big spoonful!

This says it serves 12, but if it’s your main dish, it’s more like 4.

Enjoy! Kelly

Kelly