I shared an easy chicken pot pie recipe with you all back in June. If you don't remember or if you missed that post, you can click here to find that recipe.
While I was visiting my family in Virginia last week, my mom and I were watching the Nate Berkus Show (love it) and he had a segment that featured Sunny Anderson cooking easy meals to help viewers cutback on eating out. One of the recipes Sunny cooked was, you guessed it, chicken pot pie!
While we drooled over the TV, my mom thought it would be a great idea to fix it for dinner that night. So, I sprang into action and jumped on the Nate's website to find the recipe. Click here to check out The Nate Show website...or keep reading for all the details.
I have to admit, I had very little to do with producing this amazing meal. My mom cooked while I washed the dishes--but I did help place the pie crust on top. Gotta love pie crust, right?
The ingredients produced enough for two pot pies. Check out my mom's masterpieces!
Chicken Pot Pie
- 1 rotisserie chicken, skin removed and chicken shredded
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust, unbaked and thawed if frozen
- 1 egg, lightly beaten
- Preheat the oven to 400 degrees F.
- Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil, chicken, paprika, sage and oregano. Season with salt and pepper and stir to coat. Cooking on low really just to reheat the chicken and get the seasonings fragrant. Remove the chicken from the pan with a slotted spoon.
- To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
- Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
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