Chicken Pot Pie: The Perfect Fall Comfort Food!

Chicken Pot Pie | Chef Alli's Farm Fresh KitchenDo you have visions of warm, Fall comfort food dancing in your head? As the temperatures drop Chicken Pot Pie is the perfect dish, whether you’re feeding the family on a busy weeknight or blessing a friend feeling under the weather. I’m sharing two recipes today, one classic pot pie and one delicious spin that will be stunning at your next Sunday dinner!

Classic Chicken Pot Pie

(you choose the crust….puff pastry, biscuit, pie crust dough, or crescent roll dough)

Classic Chicken Pot Pie | Chef Alli's Farm Fresh KitchenFilling
1/4 cup unsalted butter
1/8 tsp. dried thyme leaves
1 tsp. mustard powder
1 tsp. chicken base paste
3 celery ribs, sliced
3 carrots, diced
1 yellow onion, dived
1/4 cup all-purpose flour
2 cups cooked, chopped chicken
2 cups chicken broth
1 can evaporated milk (or 1 cup heavy whipping cream)
1/3 cup frozen peas
Kosher salt and freshly ground black pepper, to taste

In a large skillet over medium heat, melt butter; add thyme, mustard, and chicken base paste, along with celery, carrots, and onions. Cover skillet and cook veggies, stirring often, until tender. Add chicken, then add flour and stir to coat vegetables and chicken in skillet, letting flour cook for 2-3 minutes until nicely golden brown (very important!!).

Remove skillet from heat and very slowly, working a little at a time, pour in chicken broth, using a flat whisk to whisk well after each broth addition, until sauce is smooth and all broth has been added. Whisk in evaporated milk or cream. Season to taste with salt and pepper, then add peas.

Pour filling into a greased deep dish pie plate and top with crust of your choice: canned biscuits, pie crust, puff pastry (I love to make a lattice with the puff pastry – so fun!), or even crescent roll dough. If using pie crust, puff pastry dough, or crescent roll dough, cut a “vent” in the top.

Bake pot pie in a preheated 375 degree F. oven, on center rack, for 20-25 minutes, or until crust is golden brown and filling is hot and bubbly, 160 degrees F. at center. Let pot pie rest for 5 minutes before serving.

Grand Slam Chicken Pot Pie Crescent Braid

Makes 2 crescent braids

Pot Pie Braid | Chef Alli's Farm Fresh Kitchen2 tubes crescent roll dough
¼ cup unsalted butter
1/2 tsp. granulated onion
1/8 tsp. dried thyme leaves
1/4 cup all-purpose flour
1 1/2 cups chicken broth
8 oz. cream cheese, softened
2 cups cooked, chopped chicken
2 cups frozen carrots and peas, thawed
1/2 cup frozen corn, thawed
Kosher salt and freshly ground black pepper
1 egg, beaten with 1 Tbs. water

Preheat oven to 375 degrees F.

In a large skillet over medium heat, melt butter and add onion, thyme, and flour. Cook, stirring often, until mixture is golden brown, approx. 2-3 minutes.

Remove skillet from heat and slowly pour in broth, a little at a time, using a whisk to incorporate broth into flour mixture; stir in cream cheese, then add vegetables and chicken. Season mixture to taste with salt and pepper, then let cool.

Place 1 roll crescent roll dough onto a greased parchment-lined baking sheet, sealing all the seams of the dough, making a large rectangle.(1- see image above)

Place half of the cooled chicken mixture down the center of the crescent roll dough. Use a knife or kitchen shears to cut fat strips along the sides of the dough. (2)

Pull each end of the dough up over the filling, then lay each strip over the sides and top of the filling, sealing them together a bit in the center, overlapping the strips at the center  where you can. (As you can see, mine isn’t too pretty….looks more like a little dough mummy or something.) (3)

Use a pastry brush to brush egg mixture over dough. Bake braid, uncovered, on center rack of oven, for 15-20 minutes or until crust is golden brown and filling is hot and oozing slightly through the sides of the braid.

Let braid rest for 5-10 minutes before using a pizza cutter to slice into fat strips. Serve warm. Microwave to reheat left over slices.

Three Pot Pies | Chef Alli's Farm Fresh Kitchen

Now You’re Cookin’,
Chef Alli

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, October 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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