Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 1 pie, 6-8 serving(s)
Ingredients: 2 (9 ounce) refrigerated pie crusts; 1/2 cup extra virgin olive oil; 1 onion, chopped; 2 finely chopped garlic cloves; 1/2 cup all-purpose flour; 2 teaspoons pepper; 2 teaspoons salt; 1 pinch dried rosemary; 1/2 teaspoon cajun seasoning (Tony Chachere's); 1 (1 1/4 ounce) package chicken gravy mix; 2 cups chicken broth; 1/2 cup milk; 1/2 rotisserie-cooked chicken (seperated into small pieces); 1 potato, diced and cooked (boiled until fork tender); 3 carrots, cut and cooked (steamed or boiled until fork tender); 1 (10 ounce) package sliced mushrooms (sauteed in olive oil); 1 (8 ounce) can green beans; 0.5 (15 ounce) can sweet peas; 1 (8 3/4 ounce) can corn; 1/2 cup shredded sharp cheddar cheese

Submitted by Bbabi

"The perfect comfort food on a cold day. Great and yummy. Takes a little while to make but is well worth the wait."

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Ready In:: 3hrs
Ingredients:: 20
Yields:: 1 pie
Serves:: 6-8

ingredients

2 (9 ounce) refrigerated pie crusts
¹⁄₂ cup extra virgin olive oil
1 onion, chopped
2 finely chopped garlic cloves
¹⁄₂ cup all-purpose flour
2 teaspoons pepper
2 teaspoons salt
1 pinch dried rosemary
¹⁄₂ teaspoon cajun seasoning (Tony Chachere's)
1 (1 1/4 ounce) package chicken gravy mix
2 cups chicken broth
¹⁄₂ cup milk
¹⁄₂ rotisserie-cooked chicken (seperated into small pieces)
1 potato, diced and cooked (boiled until fork tender)
3 carrots, cut and cooked (steamed or boiled until fork tender)
1 (10 ounce) package sliced mushrooms (sauteed in olive oil)
1 (8 ounce) can green beans
0.5 (15 ounce) can sweet peas
1 (8 3/4 ounce) can corn
¹⁄₂ cup shredded sharp cheddar cheese

directions

Sauté mushrooms in a little bit olive oil.
Boil diced potato and boil carrots.
Separate half of the rotisserie chicken into small pieces.
Cook chicken gravy according to directions on package with using chicken stock instead of water.
Sauté onions in olive oil about 2 minutes until tender and translucent then add garlic and cook for another 2 minutes over medium heat.
Add flour, salt and pepper and seasonings, stir until well blended.
Gradually whisk in gravy, remaining broth, and milk, cooking and stirring until bubbly and well thickened… Cook about 20 to 30 minutes on medium-low heat stirring occasionally.
Stir in chicken potatoes, corn, green beans, peas, carrots and mushrooms until well mixed.
Prepare pie crusts as directed on package for two-crust pie using 10 in pie pan… prick bottom of crust with fork and press the crust with fork all around the sides of the pan.
Add small handful of cheese on top of the bottom crust.
Remove from the heat and spoon mixture into crust-lined pan. Add another small handful of cheese to top of mixture.
Top with the second crust: seal edges well and flute. Cut slits in top crust.

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Reviews

This really sounds like a great recipe, but at this time it doesn't seem to be complete. I could find no mention of cook time or oven temperature. The time mentioned at the top indicates that cook time is 2 hours. This seems like a long time since the vegetables are alredy cooked. I also wonder about wrapping the crust's edge with foil. The other reviewers didn't seem to have a problem, so maybe part of the recipe has been deleted. Either that or my ex-wife is right. I'm an idiot! LOL!! I look forward to fixing this, so any help will be appreciated.

roncraven
I make a lot of pot pies and came to enjoy the ones best made with leftover holiday gravy, which is why your recipe appealed to me. I made a few changes with the recipe: I used 1/3 cup flour and oil (filling turned out nice and thick!) and used canned potatoes (to save time). I also used Recipe #3857 for the crust. The pot pie filling was perfectly seasoned and really resulted in a GREAT pot pie. Thanks Bbabi, for posting. Roxygirl

Roxygirl in Colorado
Delicious comforting meal! It was really well seasoned unlike some pot pies...good job bbabi!

Ewalla