So Delicious Chicken Pot Pie- Fall 2020 Bonus Recipe

Updated: Nov 2, 2020

This chicken pot pie may be the epitome of homemade, rich, comfort foods. Use your Creamy Chicken and Noodles recipe (sans noodle) and the pie crust recipe from our Fall 2020 Cookbook. This recipe serves approximately 8 people so feel free to cut it down or save it for leftovers. You can also freeze the filling in a freezer bag for future meals!



Ingredients


Serves 4-6


5 cups Creamy Chicken Chicken and Noodles Filling (see note below!) recipe on page 15 in cookbook

1 cup of water or chicken broth

2 cups diced potatoes

2 cups frozen mixed vegetables

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

3 TBS butter

1 cup heavy cream

Slurry (see below)

Egg Wash (see below)

2 unbaked, prepared pie crust (see recipe on page 20)


For Cornstarch Slurry:

5 tsp cornstarch

5 tsp cold water

Mix together very well


For Egg Wash

1 Whole Egg

1 TBS Water

Mix Together very well


Pre-Prep: Prepare pie crust, dice potatoes, set out frozen vegetables to defrost, make slurry, and make egg wash. Preheat oven to 400 degrees F.


In a pot combine your Creamy Chicken and Noodles Soup Base/ Filling, water or chicken broth, and diced potatoes. Boil over medium high-heat for 15 minutes until potatoes are slightly tender then add your frozen vegetables.


Continue to boil the mixture for another 10-15 minutes until vegetables and potatoes are very tender. Then add seasonings, butter, and heavy cream. Bring your filling back up to a boil, add your slurry, and boil for another 2-3 minutes allowing your filling to thicken.


Roll a pie crust into the bottom of a casserole or pie dish of your choosing, we used a deep 9-inch pie pan. You can bring the pie crust up the sides of the dish or leave it flat on the bottom. Pour your filling into the dish and top with your other pie crust and seal the edges.


Brush the top with the egg wash and poke the top of your pie crust with 6-8 deep slits. Place pot pie into the pre-heated oven and bake 30-35 minutes, until crust is done and it is golden brown.


Important: Let your pot pie sit for at least 15 minutes before serving!


Notes:


You will make the Creamy Chicken and Noodles recipe from your FALL 2020 Cookbook almost to its entirety, with the chicken, vegetable roux, and seasonings. However, you do not want to add the noodles, heavy cream, or butter.


When measuring out your 5 cups of the Chicken Noodle Soup Base for this recipe, you want to have an even amount of chicken and veggies to broth. We found alternating ladles of mostly chicken

with ladles of mostly broth, worked great.


Your slurry will divide if you make it in advance. Just give it a stir to combine the cornstarch that has settled to the bottom.


We hope you enjoy this pie! If you make it, take a picture and tag us @yellowhousevibes

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