Grandma’s Favorite Chicken Pot Pie
“Would you mind getting inside the oven to clean it?” – Nana
While we don’t know what Nana really wanted to cook in the oven, getting these pot pies in there, seems like a tastier idea!
Grandma’s Favorite Chicken Pot Pies are the perfect menu item for your next “visit”. Pairing this classic comfort food dish with the movie The Visit might not uncover any secrets, but we know they’ll be tasty, even after 9:30.
Grandma's Favorite Chicken Pot Pie
Ingredients
- Pot Pie Filling
- 5 small pearl onions chopped finely
- 1 cup of peas (thawed if frozen)
- 1 carrot shredded
- 1/2 cup butter
- 1/2 cup flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 ounces cream cheese, softened and cubed before you begin cooking.
- 1/2 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon pepper
- 2 cups chicken cooked and cubed (if your chicken is premade, skip step one, if not add 2 tsp of Olive Oil to the pan and save the drippings)
- Pastry Crust Top and Bottom
- 1 egg white
- 1 package phyllo dough
Instructions
- Preheat oven to 375
- The Filling
- Mix flour, pepper, salt and parsley together set aside.
- Cook the chicken on medium heat in 2 tsp of olive oil. When done, save the drippings, remove the chicken and cube.
- Using the same pan, on medium heat add butter, onions and carrots and let simmer 2 - 3 minutes.
- Add dry ingredients ( flour mixture) and mix well cooking an additional 1 minute.
- Add chicken broth and the heavy cream and simmer for 5 minutes. Stir but do not whisk.
- Slowly add the cream cheese, a few cubes at a time, stir until it melts into the mixture.
- Add chicken and peas and let simmer 2 minutes then removed from heat.
- Crust and assemble
- Roll out the phyllo dough (Filo) and cut circles the size of your pot pie dishes. (I place the container on the dough and use a sharp knife to cut the size. Flip the container over and do the same to make the top crust.)
- Place the bottoms in pot pie dishes then add filling to 3/4 of the container.
- Cover the pot pie with your top pastries, and crimp the sides.
- Brush egg white wash over the top crusts then cut a slit to vent the pies.
- Bake for 18 - 20 minutes.
Notes
This is one of the simplest chicken pot pie recipes I've ever made. While you can use refrigerated pie crust, we really like phyllo dough ( Filo ) for an extra flakey crust. This is comfort food, plain and simple.
You can make one large pot pie or several small ones. If you make a large one, pay careful attention to baking times. You may need a little more time. (20-25 mins)
