Updated: Dec 1, 2022
When I think of Chicken Pot Pie, it reminds me of the Pot Pies that my mom used to make, and sometimes she would take the left-over Turkey from Thanksgiving and make a Turkey Pot Pie, and I can remember her using left over Beef Roast and making a Beef Pot Pie. My mom was the type of cook that she could take a dish from the day before and turn it into something wonderful and new.
So, I am not my mom, but I do know my way around the kitchen. I took her old pot pie recipe and put a twist to it, instead of using only plain chicken broth, I used Better than Bouillon (Roasted Chicken Flavor) to make my broth and let me tell you it was one of the best things that I could have done. The Better than Bouillon Roasted Chicken Flavor, taste exactly like roasted Chicken, and it gives the Pot Pie so much flavor.
I made this Pot Pie the other day for my family and there was only one piece left and my husband ate that the next morning, it is only three of us in my household, so the pot pie did not stand a chance. In this recipe I used Pillsbury Pie crust instead of making my own, as I said before I am not a good pie crust maker, and the Pillsbury Pie Crust taste almost like my moms, enough said.
Try this recipe for yourself and you will not want to buy another store brought pot pie. View the video below and see how quick this recipe comes together, preparation is key. I pre-cut my onions, celery and had all the other ingredients ready to go. View the below video and recipe and make this for your family. Remember let me know in the comment box below. Enjoy!
AWESOME CHICKEN POT PIE
4 BONELESS CHICKEN BREAST HALVES SHOULD = 2 CUPS CHOPPED OR
3 TABLESPOONS OF OLIVE OIL
1 STICK OF BUTTER
1 IDAHO POTATO CUBED (SMALL CUBES)
1/3 CUP CHOPPED ONION
1/3 CUP CHOPPED CELERY
1 1/2 TEASPOONS OF BETTER THAN BOUILLON (ROASTED CHICKEN FLAVOR)
1 1/2 CUPS OF HOT WATER
3/4 CUP OF HEAVY CREAM
1/3 CUP OF FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/2 TEASPOON GARLIC POWDER
ADD 1 1/2 TEASPOONS OF BETTER THAN BOUILLION TO THE 1 1/2 CUPS OF HOT WATER SET ASIDE. BROWN CHICKEN BREAST OVER MEDIUM HEAT IN OLIVE OIL ON BOTH SIDES FOR AT LEAST 6-7 MINUTES SPRINKLE WITH SALT AND PEPPER, LET COOL THAN CHOP OR SHRED AND SET ASIDE. IN PAN, ADD THE STICK OF BUTTER, ONION & CELERY, LET SIMMER 1 MINUTE.
ADD FLOUR, SIMMER FOR ANOTHER MINUTE. ADD BROTH AND HEAVY CREAM MIX WELL, THEN ADD SALT, PEPPER, GARLIC POWDER BLEND WELL. THEN ADD POTATOES, VEGETABLES AND CHICKEN. MIX WELL THAN ADD TO PIE CRUST, ADD TOP CRUST AND FOLD EDGES OF TOP CRUST UNDER EDGES OF BOTTOM CRUST, PINCH TOGETHER TO SEAL CRUST, THEN SLIT CRUST ON TOP TO VENT. BAKE AT 375F FOR 40-45 MINUTES UNTIL CRUST IS GOLDEN BROWN. ENJOY!