Chicken Pot Pie Keeper

Name: Chicken Pot Pie Keeper
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 1 9x13-inch pie
Ingredients: 1 (15 ounce) package double-crust pie pastry, thawed; 1 tablespoon butter; 4 celery ribs with leaves, diced; 2 leeks, diced; ½ (10 ounce) package frozen peas; 2 carrots, peeled and diced; 2 red potatoes, diced; ½ white onion, diced; 1 (2 to 3 pound) rotisserie chicken, meat removed and shredded; 2 cups milk; 1 tablespoon all-purpose flour, or more if needed; 1 teaspoon ground black pepper; 1 teaspoon ground white pepper; ½ teaspoon salt

Rating: 5 stars

1 Rating
1 Review

Best pot pie I've ever made! So easy, so savory, feeds an army, great leftovers. Even better with homemade pie dough.

By Zafina Fluke

Recipe Summary

prep:

20 mins

cook:

1 hr 15 mins

total:

1 hr 35 mins

Servings:

Yield:

1 9x13-inch pie

Nutrition Info

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

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Step 2

Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil.
Step 3

Bake crust in the preheated oven until golden, about 20 minutes.
Step 4

Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly.
Step 5

Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt.
Step 6

Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling.
Step 7

Preheat the oven to 450 degrees F (230 degrees C).
Step 8

Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.