Ultimate Homemade Chicken Pot Pie Recipe

Toby’s Chicken Pot Pie

Description: 🥧 Toby’s Chicken Pot Pie is the ultimate comfort food, bursting with savory flavors and hearty ingredients. Forget about store-bought versions; Toby’s recipe elevates the classic pot pie to a whole new level of deliciousness. Best of all, you can prepare the pie dough, chicken, and sauce in advance, making it a convenient option for busy weeknights or meal prep sessions. This recipe yields four 7-inch pies, perfect for freezing and enjoying later. Serve alongside a crisp salad and warm French bread for a satisfying meal that will warm your soul.

Ingredients:

Instructions:

1. Prepare the Pie Crust:

   • MEAN CHEF’s pie crust recipe is recommended for the best results, but feel free to use your favorite.
   • Divide the crust into top and bottom portions for either two 9-inch pies or four 6-7 inch pies.
   • Wrap the dough portions in plastic wrap, place in a plastic bag, and refrigerate for at least 1 hour before use.

2. Cook the Chicken:

   • Season the chicken generously with seasoned salt, garlic granules, salt, and pepper, then rub with olive oil.
   • Wrap the seasoned chicken in aluminum foil and bake in a preheated 375°F oven for 30 minutes.
   • Allow the chicken to cool to room temperature before proceeding.

3. Prepare the Vegetables:

   • Heat olive oil in a large skillet over medium-high heat.
   • Add carrots and broccoli stalks, cooking for 5 minutes before adding onion and cooking for an additional 5 minutes.
   • Stir in minced garlic, celery, asparagus, and bell peppers, seasoning with salt and pepper to taste, and cook for another 5 minutes until crisp-tender. Set aside.

4. Make the Sauce:

   • In a large saucepan, melt butter over medium heat, then add flour, cooking for 6-8 minutes until lightly blonde and nutty smelling.
   • Alternatively, whisk flour into 1 cup of chicken broth, then strain into the saucepan to remove lumps.
   • Gradually whisk in chicken broth until smooth, then add dried thyme, basil, seasoned salt, and garlic granules to taste.
   • Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until thickened.

5. Combine Chicken and Vegetables:

   • Dice the cooled chicken and add it, along with any accumulated juices, to the saucepan with the vegetables and sauce.
   • Adjust seasonings as needed, and if the mixture is too thin, add dehydrated potato flakes to thicken.
   • Refrigerate the filling until chilled if not assembling pies immediately.

6. Assemble the Pies:

   • Preheat the oven to 425°F.
   • Roll out the bottom pie crusts and line pie pans with them.
   • Fill the pies with the chicken and vegetable mixture.
   • Brush the edges of the dough with water and cover with the top crusts, pressing down to seal.
   • Crimp the edges decoratively if desired and cut small steam holes in the top crusts.

7. Bake the Pies:

   • Place the pies on a baking sheet and bake at 425°F for 30 minutes.
   • Reduce heat to 375°F and continue baking for another 30 minutes, or until the crust is golden brown.
   • If the crust browns too quickly, cover loosely with aluminum foil and continue baking until heated through.
   • Allow the pies to rest for 5 minutes before serving.

8. Freezing Instructions:

   • Line the pie pans with aluminum foil, leaving overhang on the sides.
   • Prepare the pies as instructed but do not brush or sprinkle the crusts.
   • Fold the foil over the pies and crimp the edges to seal.
   • Freeze the pies in their pans or remove them, bag them, and return to the freezer.
   • When ready to bake, remove the foil, place the frozen pies on a baking sheet, and bake according to the instructions, adding extra baking time as needed.

Note: This recipe is perfect for meal prep, as you can make a big batch of chicken breasts and freeze cooked meat in convenient portions for quick and easy meals like this one. Enjoy your homemade Toby’s Chicken Pot Pie! 🍗🥧