Tender pieces of chicken and potatoes in an amazing sauce all covered with a flakey crust – wow! Pot pie is the ultimate comfort food and it doesn’t get any better than this! This chicken pot pie recipe will leave you wanting more. The only thing you need after eating some is a pillow and blanket.
Save yourself time and energy by buying a ready-made crust by Pillsbury – they are sold in the refrigerator section of most grocery stores and are rolled up, ready to use. The taste and texture are perfect and you can’t beat the ease of use.
You can easily use substitutions for many ingredients in this recipe. Milk works just as well as whipping cream; garlic powder works just as well as garlic cloves. If you’re starting with raw chicken or turkey, boil it on the stove top and you can make your own broth by saving the cooking water. If you don’t have brandy, you can use sherry (but brandy tastes amazing in this recipe). Just be sure to use rosemary – there’s no substitute for it!
Best Chicken Pot Pie Recipe
Ingredients for the Best Chicken Pot Pie:
- Unbaked pastry for a single-crust pie (or enough to cover the top of the baking dish used)
- 6 medium potatoes, cubed
- 1 cup carrots, sliced
- 1 cup corn
- 3 cups cooked turkey or chicken, in bite-sized pieces
- ½ cup onion, chopped
- 4 garlic cloves, minced
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- ½ cup whipping cream
- 3 tablespoons brandy
- 1 ½ tsp. rosemary
- 2 tablespoons sugar
- Salt and pepper to taste
Directions for making the Best Chicken Pot Pie:
Butter a large, shallow baking dish (a 9 x 13 will work) and set aside. Preheat the oven to 450 degrees.
In a large saucepan, cover and cook the potatoes and carrots in boiling water until tender, add corn and boil for 5 minutes more. Remove from heat and thoroughly drain.
In large skillet, melt the butter and cook the onion and garlic until the onion is clear. Add the flour and whisk together for 2 minutes, add the broth, cream, and brandy. Cook and stir with whisk until thickened. Add rosemary, sugar, and salt and pepper. Add drained vegetables and turkey. Transfer to the prepared baking dish, cover with the crust, cut slits in the middle so steam can escape.
Bake at 450 degrees for 30 – 45 minutes or until the crust is golden brown. Remove from the oven when finished and let sit for 15 minutes before serving.
(Adapted from BHG-America’s Best Loved Community Recipes)
Other delicious pot pie recipe:
Beef pot pie recipe
Italian sweet sausage pie recipe
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