This pot pie can be done hundreds of different ways! I usually do a deep dish version in a pie pan using flaky refrigerator biscuits pulled apart and layered on top in a decorative arrangement. Last night I just used a casserole dish and used pie crust for both the top and the bottom. You can use any veggies or seasonings, here’s how I made mine.
2 lbs boneless/skinless chicken breast, cubed
1 large sweet onion, chopped
1 can of condensed cream of mushroom soup
1 can of condensed cream of chicken soup
2 cans of condensed cream of celery soup
1 cup of frozen mixed veggies
1 1/2 c fat free half and half
1 tsp rubbed sage
1 tsp dried tarragon leaves
2 bay leaves
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
1 pkg of 2 refrigerated pie crusts
1 pkg of dried beans or clay pie weights
parchment or wax paper
First, remove the pie crusts from the refrigerator and let them sit on your counter while you prepare everything.
In a dutch oven over med-low heat combine all condensed soups, onion, frozen mixed veggies, half and half, sage, tarragon and bay leaves and bring to a simmer. Stir occasionally. Meanwhile, heat a heavy bottomed skillet (I used my favorite cast iron skillet) over med-high heat with about a tablespoon of olive oil and cube the chicken. Season it with salt, pepper, onion powder and garlic powder then add to the hot skillet to sear. I did this in two batches so that the chicken would sear and not poach. Remove from the skillet with a spoon and add directly to the dutch oven. Stir to combine well then let it simmer until the chicken is cooked all the way through. This should take at least an hour. I let mine simmer for about 3 hours to get the flavors REALLY combined.
While the pot pie filling is simmering preheat your oven to 350 degrees. Roll out the pie crusts just enough to fit the pan you are using. I used a 9×13, so I didn’t have to roll it out too much. Place the first crust in the bottom of your pan and let the dough fold over the edges and just trim with a knife. Using a fork poke the bottom of the crust all over so that it looks perforated. Take a sheet of parchment paper or wax paper and lay it over the crust and fill it with dried beans or clay pie weights. Place in the oven and cook for 30 minutes. Remove from oven and remove the paper and beans or pie weights then put the crust back in the oven for 5 more minutes or just until the bottom is golden brown and crispy. Remove from the oven and let it cool for 30-45 minutes before filling.
Once the crust has cooled, ladle the pie filling into your crust and then place the other pie crust on top. Trim the edges as you did the first crust and then bake in the oven for another 30-45 minutes until the top crust is crispy and golden.
Let cook for 10 minutes then serve.
This pie filling freezes beautifully if you want to double the recipe or just make individual servings.
More from food