Chicken Pot Pie

My favorite and most addicting recipe! Its so savory and delicious that youll have to make another by the next day.

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Step 1

If you have a rotisserie chicken- great! Youve made the process alot faster ;) pull meat off into a separate bowl with the skin included. Try to get all meat possible.

Step 2

If youre using your own chicken- grill the chicken onto a pan with butter/olive oil/ or whatever fat you usually use for chicken. Season both sides evenly with creole/adobo/pepper to taste. Cook chicken evenly about 7-8 minutes on each side. Breasts are usually thicker so I like to cut down the middle so i am able to see when the pink has turned white. Once cooked completely- shred the chicken with a fork or mixer in a bowl

Step 3

In a pot- melt the butter and add the celery and onions. Stir around occasionally until onions are brown and tender and celery is softer. Put on low heat when the onions become brown.

Step 4

Gradually stir in the flour ensuring there are no clumps. Keep heat on low because the flour can burn quickly. Gradually add the milk- continue to ensure there are no clumps while stirring and adding the milk. This is the thickener to your filling.

Step 5

Add chicken broth and chicken bouillon packet and stir.

Step 6

Add peas and carrots to the filling on medium heat and continue to stir ensuring the bottom of the pot isnt burning the filling.

Step 7

Once the filling has thickened and veggies are fully cooked- add in the shredded chicken and mix together completely.

Step 8

After adding the chicken and veggies and letting it soak all the flavors and it is still kind of soupy- you can add about 1/4 cup of milk with 2 teaspoons of cornstarch mixed in with it and mix in evenly around the filling until thick to your liking.

Step 9

Add seasonings to taste after youve mixed in the chicken

Step 10

Add the two teaspoons of sour cream and stir. If you had made it too salty- adding a touch more sour cream can minimize the saltiness

Step 11

Preheat oven to 425°F (218°C)

Step 12

Using a nonstick spray- spray the base and side of your pie dish evenly

Step 13

Add 1 roll of pie crust covering the inside of the dish completely- make sure there are 0 bubbles in the crevices (those will rise and ruin the integrity of the crust with the filling). Ensure that the dough goes to the top edge of the dish

Step 14

Add filling evenly inside the dish that has the 1st roll of dough in it.

Step 15

Place 2nd roll onto the top and cut the edges around with a knife or scissors then mash lightly with a fork to infuse both pie doughs together creating no open gaps on the sides (so filling doesnt spill out). Using a knife or fork- slit a few holes on top carefully and evenly so the steam can escape the pie and not spill out filling during the baking process

Step 16

Bake for 25-30 minutes until slightly golden brown then line the edges of the pie crust with aluminum to minimize burning. Bake again for a further 15-20 minutes or until golden brown.

Step 17

Take out and let sit for 7-10 minutes so it can cool down. It will be broiling inside and oozing soup if you dont allow it to set.

Step 18

Cut to however much of the pie youd like and scoop/serve into a bowl :))