Best Ever Semi-Homemade Chicken Pot Pie
I’ve tried a lot of chicken pot pies both bought and homemade. I’ve never really found one that wowed me! Well, yesterday afternoon while rummaging through my refrigerator and freezer desperate to find something for dinner I found a few ingredients that made a light go off. And, was super thankful I had something for dinner. I didn’t meal prep, but had a lot of different items from a few shopping trips. Whew.
What is it about cooking Thanksgiving and then the time between that holiday and the next that just makes cooking dinner or anything seem awful?! Can’t we just eat holiday cookies, candy, and cereal to get us through?
Anyway, this was THE BEST chicken pot pie I have ever made so I have to get it on here to share with you and add to my ever-growing recipe index. Hope my kids reference this when they get a bit older and want to cook for their good ol parents!
- 1 medium sweet potato, diced
- 1 medium onion, chopped
- 4 carrots, diced
- 4 stalks of celery, diced
- 1 bay leaf
- 1 bunch fresh thyme
- pre-made pie crust, top and bottom pieces (I used Immaculate Baking Co.)
- 1 rotisserie chicken, chicken removed
- 1 packet of Simply Organic Roasted Turkey Gravy Mix
- 1 cup water
- 2 tbsp olive oil
- 2 tbsp butter
- salt and pepper to taste
- Preheat the oven to 375.
- Prepare the pie crust according to directions. (I unrolled mine, and partially baked the bottom crust in the prepared pie dish.)
- In a large skillet on medium heat, sauté the sweet potato, onion, carrots, and celery until fork tender in olive oil and butter.
- Add the chicken, bay leaf, fresh thyme. Salt and pepper to taste.
- Add a splash of water and cover. Cook until everything is heated through.
- Add the packet of Simply Organic Roasted Turkey Gravy Mix and one cup of water. Stir until well mixed and thickened.
- Pour into prepared pie crust, top with second crust and bake until crust is golden brown, 12-20 minutes.
I gotta say having a bottom crust really makes a difference. I mean, when there is just a top crust, I’ve found that everyone is fighting for the crust. This way, you are always gonna get crust and the pie stays tight together when you slice it. I can’t wait to have it again tonight because we have leftovers! The filling made enough for one 9 inch pie with more to spare. I’m going to freeze the rest of the filling for two personal size pot pies!
I love using the Immaculate Baking Company pie crusts. They are easy to keep in my freezer and grab anytime I want to make something with a crust without any effort. Don’t get me wrong, I love making my own dough, but this is easy and one of the best prepared doughs I’ve tasted. Buttery and flaky from the fridge or freezer to the oven. Mmmmmm.
Have you ever tried any of the Simply Organic seasonings? I find them at my local Whole Foods and they are awesome. I always keep several in my pantry. So glad I had this extra turkey gravy one leftover from Thanksgiving. It gave this pot pie a perfect amount of seasoning and the consistency wasn’t watery or too thick.