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?
RECIPE
Prep Time 20 minutes
Cook Time 30 minutes
Serves 4 people
Ingredients
Pie Filling
- 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
- Salt
- Pepper
Pie Crust
- 2 Premade Pie Crusts (I use these Pillsbury Pie Crusts , which usually come in a pack of 2.)
Instructions
- 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.