It's our number one favorite comfort food, but we admit we used to buy it frozen. No more, now that we've seen how easy it is to make chicken pot pie, with a little help from our friend, Pillsbury's Lauren Chattman.
Heat oven to 425°F. Fit pie crust into 9-inch glass pie plate.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly.
Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate.
Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving.
LISA: Hi I’m Lisa Birnbach for howdini.com. If you look up ‘comfort food’ in the dictionary, there’s a picture of classic chicken pot pie. Or there ought to be. Lauren Chattman is here from Pillsbury to show us how to make this family favorite. Hi.
LAUREN: How are you doing?
LISA: I’m fine how are you.
LAUREN: We’re going to get going here and start at the beginning with the pot pie filling. I’ve already got cooking here a third of a cup of butter and a third of a cup of onions and now I’m going to put some flour in.
LISA: And while you’re doing that Lauren, I’m going to unroll this refrigerated piecrust.
LAUREN: Okay I’m going to add some salt and pepper to this mixture. And I’m going to cook it until it’s nice and smooth and it will take one to two minutes probably. All right you can see that’s it’s all nice and thickened up. We’ve got two and a half cups of shredded chicken.
LISA: Now this chicken is cooked already, yes?
LAUREN: Yes you must cook the chicken. And then we’ve got two cups of frozen vegetables that have been thawed.
LAUREN: And you want to coat everything with the yummy sauce that we made. Okay it’s all mixed and we’re just going to pour it into our pie plate.
LISA: Okay, it is colorful.
LAUREN: And there it goes. And once it’s all in the pan we’re just going to smooth it out a little bit.
LAUREN: And then we need our second refrigerated piecrust.
LISA: Ooo this is where I come in.
LAUREN: That’s right; roll that one out. And you think you can slide it on?
LISA: Well, yes I think I can.
LAUREN: Okay great! Good. Now we need to cut some vents in the top of the crust so that the steam can escape.
LISA: All right. Okay.
LAUREN: Do you have a paring knife? We can do it right now. Okay you want to try it?
LISA: Okay sure.
LAUREN: About an inch long, an inch and a half long.
LISA: Like that?
LAUREN: Cut a bunch of them, yeah. I don’t know six or eight. That looks great. All right and now we’re going to tuck the crust under like that. And then we’re going to crimp the edges like that. And we’re going around this way.
LISA: Hey let me do that.
LAUREN: You want to do that? Sure. You work on that side.
LISA: I’ve watched you and now I’m copying you.
LAUREN: That’s great! Good job!
LISA: Thank you.
LAUREN: Okay now once the crimping is done, it’s almost time to put it in the oven. I’m going to place this pie shield on the edge of the pie to protect that crimping from burning while it’s in the oven.
LISA: This is ingenious, but what if you don’t have a pie shield?
LAUREN: Not to worry you can use strips of aluminum foil.
LISA: And do you leave it on the whole time?
LAUREN: No why don’t you take it off about 15 minutes before you’re ready to take it out of the oven and let that wheel get a nice brown edge. So you’ll put that into the oven.
LISA: And how long?
LAUREN: Thirty to forty minutes in a 425-degree oven should be just about right. Okay and then you’ve got chicken pot pie. With a slice missing.
LISA: I got the slice. Thanks Lauren.
LAUREN: You’re welcome.
LISA: For more quick and easy ideas that will make your family wonder if you secretly hired a chef, check out Pillsbury.com. I’m Lisa Birnbach for howdini.
Lauren Chattman Cookbook Author and Pastry Chef
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. She has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress. more about this expert »