For one of my wedding showers back in 2002, bestie C’s sweet mother gave me what is still, to this day, one of my most prized, well loved and dog-eared cookbooks – Cherokee Entertains.
This from-scratch Chicken Pot Pie is the epitome of comfort food for me. It is a bit involved, but is wholly worth the effort.
Chicken Pot Pie
1 c onion, chopped
1 c celery, chopped
1 c carrot, chopped
1 can new potatoes, chopped (I add this)
1/3 c butter, melted
1/2 c all purpose flour
2 1/2 c chicken broth
1 1/2 c half and half
1 tsp salt
1/4 tsp pepper
1 small can early peas, drained
4 c cooked chicken, chopped
1/2 package frozen puff pastry, thawed
Saute onion, celery and carrots in butter over low heat for 10 minutes. Add flour, stirring well. Cook 1 minute, stirring constantly. Combine broth and half and half; gradually stir into sauteed mixture. Add potatoes. Cook over medium heat, stirring constantly, until thick and bubbly. Add salt, pepper, chicken and peas; stir gently. Pour into a standard baking dish. (Mine is Pyrex 12.5×8.5) Top with pastry; cut slits to allow steam to escape. Bake at 400 for 40 minutes or until golden brown.
Note: Here’s how I do my chicken for recipes. I usually do the giant Fresh Market chicken breasts ($2.99 on most Tuesdays).
Cooked Chicken Breasts
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350º for 45 minutes.
Cool, then chop or slice to use in your recipes.
The skies are as blue as can be and the sunshine is plentiful today. It is the most glorious sight we’ve had in weeks! Happy Sunday!
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This looks delicious!! LOVE a yummy pot pie. One question…you said to put in an 11×17 baking dish. Did you mean 11×7? If not, I’d love to see a pic of your dish. I don’t think I’ve seen one that large before. Thanks SO much!
Oops!! It is actually 12.5 x 8.5. Not sure where I got those measurements. It’s your standard Pyrex!
Thanks for clarifying ?
Chicken pot pie is always a hit here – yours sounds a bit easier than mine (BH& G) so I’ll have to give it a try.
The weather this weekend was LOVELY! And now, I’ve got a serious case of Spring fever.
Have a great week! xoxo
It was so fantastic!! I have Spring fever as well :-)
Have you ever tried individual pot pies? We make them in 3-4″ ramekins (square, oval, round, or rectangular) that we picked up at Marshall’s that perfectly match our winter dishes. And for the top we use crescent roll dough cut to size (with kitchen shears). The boys LOVE having their own mini-pot pie (no arguing over who got more crust, etc.) And I love that we can have them on the table start to finish in about 30 minutes as the crescent roll top only takes 9 minutes in the oven. Perfect for a busy weeknight!
They are so easy in fact that one of my boys even started cooking them 100% by himself (aside from the in and out of the oven) when he was 6. We use the Pioneer woman recipe. It’s very similar to yours.
Oh Amanda, thanks for your sweet words. Feb. 18th was our 44th wedding anniversary, so the perfect day for you to make my favorite dish. ??Jamie
My pot pie recipe is very similar to this, and yes it is the ultimate comfort food. Speaking of food, I can’t wait to read your adventures with the Instant Pot!!!