So “Aunt B” is my one and only sister, Belinda Butler. Belinda is not only my sister but my true best friend. Belinda and I have been through so much together throughout our childhood and as adults and we still remain close as ever. Belinda lives in Tennessee and I live in North Carolina so we don’t get to spend a lot of time together but we talk to each other on the phone almost every other day. One of our favorite things to do is to find cooking shows, documentaries and serious on line and watch them at the same time. One of our favorites is featured on Netflix “Salt Fat Acid Heat” by Samin Nosrat. You have to watch it if you are into food.
Belinda shares my love of cooking and is always telling me all the good things she has cooked. Most recently it was her Chicken Pot Pie. Believe it or not, I had never made a chicken pot pie so as soon as she shared it I went to work.
Can I tell you this was the best chicken pie ever. This chicken pot pie was a savory pie filled with cooked chicken, onion, potatoes, mushrooms, and green beans in a creamy sauce. With a flaky, buttery crust, it’s comfort food at its finest. And while chicken pot pie is a dish that you can easily purchase pre-made in almost any grocery freezer aisle, I strongly believe that making your own from scratch. Oh so yummy!
Belinda is a very busy person so she says she likes to use rotisserie chicken from the nearest market. I have to say Sam’s Club is my favorite place to buy a rotisserie chicken.
One great thing about this recipe is that you can substitute for veggies for ones that are your family favorites. Carrot, peas, celery makes great substitutions for mushrooms and green beans.
Aunt B’s Chicken Pot Pie
Course: MainCuisine: American10
servings30
minutes40
minutesIngredients
2 cups diced red potatoes
1 cup fresh washed and sliced cremini (baby Bella or brown) mushrooms
1 cup butter
1 teaspoon of olive oil
1/2 cup diced yellow onion
1 cup all purpose flour
1 1/2 teaspoon salt
1 teaspoon fresh thyme
1 teaspoon fresh tarragon
1 teaspoon black cracked pepper
3 cups chicken broth
1 1/2 cups whole milk
4 cups of shredded cooked rotisserie chicken or cubed cooked chicken
1 1/2 cups of frozen green beans
4 sheets of refrigerated pie crust
Directions
- Preheat oven to 425 degrees. Lightly grease two 9 inch deep dish pie plates.
- Place potatoes and in large saucepan, add water to cover. Bring to boil and reduce heat. cook, covered, 8-10 minutes until tender. Drain.
- In large skilled heat butter over medium high heat. Add a small drip of olive oil to prevent the butter from burning.
- Add onion, cook and stir until tender. Stir in flour and seasonings until mixed well.
- Gradually stir in broth and milk and bring to boil. Cook and stir for 2-3 minutes or until thickened. Add in green beans, mushrooms, and potatoes. Remove from heat.
- Unroll a pie crust into the bottom of the two 9 inch pie plates and trim even with edge. Brush with butter and bake for 5-7 minutes until slightly golden. Let cool. Add chicken mixture. Unroll remaining crust (this is a great time to use a small cookie cutter to create a vent pocket) and place crust over filling. Trim and seal.
- Bake 35-40 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting.
Notes
- Freeze option: Cover and Freeze unbaked pies. Preheat oven to 425 . Cover edges of pie with foil .To use, remove from freezer 30 minutes before baking (do not completely thaw). Reduce oven to 350 and cook an additional 40 minutes.
