Chicken pot pie night at my dad and stepmom's house is one of my favorites. Growing up, it used to be a great addition to the winter meal rotation, but in later years, it's been a cause to bring all the kids home, followed up with a spirited game night, usually Cards Against Humanity. It's great fun!
I've been dying to make my own chicken pot pie since it first got cooler here in England, but I was waiting for my pie dish to arrive in my crate from the States. Now that it's here, let the fun begin! We decided to make it over the weekend for our friends Luke and Tom who were coming over to play Hand and Foot. (Have you played that game before?) A few people asked about the recipe or about the pie crust bag I posted about on Instagram, so I figured I'd share both today!
My stepmom sent me this recipe, modified from a tuna pot pie recipe she has, but I modified it slightly to accomodate for the ingredients we could get here.
Chicken Pot Pie:
2 pie crusts*
3 chicken breasts (boneless, skinless)
1 cup peas
1 cup carrots, diced
1/2 cup chopped onion
1 can cream of potato soup
1/3 cup milk
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Line a 9-inch with one pie crust.
Cut the chicken into chunks and cook on a pan until just cooked, not browned. Boil or steam the carrots until soft. Mix together the rest of the ingredients in a large bowl and pour into the pie crust.
Cover with the second crust. Trim edges if necessary, then crimp the two crusts together to seal. Cut a slit in the top to vent.
Bake at 375F (or 190C) for 45-50 minutes, until golden brown.
*I used pre-made pie crust (in a block, since they don't have it rolled into a circle here), but here's a great recipe if you want to make it from scratch, from Sally's Baking Addiction.
I also used a potato and leek soup, which is probably less creamy than cream of potato, so I should have put a little less milk in. I also added 3 new potatoes, cut into chunks to make it a little more potatoey.
I used this pie crust bag to roll out the dough and it's a serious game changer! I just floured both sides on the inside, put the block of dough inside, and zipped it up. It rolled it out into a perfect circle, though I did need to trim down the edges since I have a 9 inch pie dish. The only thing that I didn't like was that the bag left creases in the rolled out crust since it moved around a bit. I probably could have smoothed it out a bit, but I couldn't be bothered.
If you're afraid to make a pie because of rolling out the crust, you have to get this bag. I used to never make a pie crust unless I knew my mom would be around to help me. I just do not understand how people roll out a perfect circular crust without help and I never have. If that's you, I can't recommend this little cheat more highly.