Wow. What a
week month+ it has been! I’ve had this recipe typed up and ready to go since February, but the snow-pocalypse we had in Texas over Valentine’s Day week was quite a huge life interruption, to say the least. To be honest, I just had no motivation to get my life back in order afterwards.
I have also had a major case of writer’s block, and that combined with a moderate to severe case of OCD has been crippling for this recipe sharing adventure.
So here I am, sharing a recipe with nothing heartfelt to say about it.
OH! These do hold a special place in my heart because of my dad. Growing up, he always had a freezer stocked with Banquet brand chicken pot pies, which is how I came to love them so much and why I ever tried making one from scratch in the first place. (Banquet is still the best frozen pot pie brand there is – anyone who disagrees can fight me.) How is that for heartfelt?
Prep Time 20 minutes
Cook Time 30 minutes
Serves 4 people
- 4 Cooked Boneless, Skinless Chicken Thighs
- 2 tbsp. olive oil
- ½ medium yellow onion, chopped
- 2-3 cloves of garlic, minced
- ¼ cup all purpose flour
- 1 bag (12 oz.) Frozen Mixed Vegetables
- 1 Russet potato, cubed
- 1 cup chicken broth
- 1 (10 oz.) can cream of chicken soup
- 1 egg, beaten
- Onion Powder
- Garlic Powder
- 2 Premade Pie Crusts (I use these Pillsbury Pie Crusts , which usually come in a pack of 2.)
- To cook the chicken, season with salt and pepper and place in the Instant Pot with 1 cup of chicken broth. Turn Instant Pot to “Meat/Stew” setting, close lid and set timer for 15 minutes. Once pressure has naturally released, remove chicken from the pot and allow to cool for 5-7 minutes. (Don’t throw away the broth yet – you’ll need it for the filling.)
- In a large skillet over medium-high heat, drizzle olive oil and add in diced onion. Saute until translucent – about 2-3 minutes.
- Add minced garlic to the skillet and cook until fragrant – about 30 seconds.
- Pour about 1/2 cup of leftover chicken broth into the skillet, and add frozen vegetables and diced potato. Reduce heat to medium-low and allow to simmer for 5-7 minutes, until vegetables and potatoes are fork tender and most of the broth has evaporated.
- Sprinkle flour over vegetable mixture and stir to combine. Season generously with onion powder, garlic powder, salt & pepper.
- Combine vegetable mixture, cream of chicken and diced/shredded chicken in a large mixing bowl.
- Follow the instructions on your pie crust box for prepping your crust. Pillsbury has some great tips for getting the perfect pie crust that I have yet to master here.
- Pour filling into pie crust, and top with second crust. Brush top crust with egg wash to get the perfect golden-brown, crispy crust.
- Bake at 425° for 25-30 minutes, or until crust is golden grown.
- I know this is the hardest part – but if you want your pie to hold its shape when you serve it, you HAVE to let it cool for at least 20 minutes, if not more.
One thought on “Hearty Chicken Pot Pie”