Old-Fashioned Chicken Pot Pie
This is a revision of one I've made for years! With the help of a store-bought rotisserie chicken, it becomes almost effortless.
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Servings: 8
Ingredients
- 1- rotisserie chicken ( or leftover turkey)
- 2 large red-skinned or russet potatoes, cut into small cubes
- 3 large hard-cooked eggs
- 1- 16 oz pkg frozen mixed vegetables
- 1/2 c butter (1 stick )
- 1/2 c flour
- 3 c warmed chicken broth ( I use Better than Bouillon Chicken Base.)
- 1 c milk
- 1 t Kosher salt
- 1-1/4 t freshly ground black pepper
- 1/2 t dried thyme OR 1-1/2 t fresh thyme leaves(preferred)
- 1 sheet of thawed Puff Pastry rolled to about a 13" x 9" x 2" rectangle OR 2- refrigerated pie crusts OR make your own :)
Instructions
- Remove chicken from carcass. Cut into bite-sized pieces.
- Cook frozen mixed vegetables in microwave according to package directions.
- Cut potatoes into small cubes.
- Place potatoes and 3 large eggs in medium saucepan. Cover with water, about an inch over the top of the eggs. Once the water begins to boil, let it cook for 10 minutes. Drain in colander.
- Separately, run cool water over the eggs until they are easy to handle. Roll them gently on a clean dish towel to crack the middle area. Peel and rinse off. If you have an egg slicer, slice the peeled egg once and rotate 90° and slice again. Otherwise, slice and dice the eggs using a knife.
- Heat 3 cups of water in microwave. Add 1 tablespoon of Better than Bouillon Chicken Base; stir to dissolve.
- In a Dutch Oven or large saucepan, melt butter over LOW heat.
- Add flour and stir to a smooth consistency. Cook an additional minute, whisking constantly.
- Slowly add hot broth and milk. Continue to cook over MEDIUM heat, stirring with a whisk.
- Once mixture is thickened and bubbly, stir in salt, pepper and thyme. Taste and adjust seasoning. Add more bouillon for more chicken flavor or even some poultry seasoning, if you desire.
- Remove pot from heat. Add in the potatoes, sliced and diced eggs, mixed vegetables along with the diced rotisserie chicken. Stir to combine and equally distribute the ingredients.
- Spoon filling into a 13' x 9" x 2" prepared pan OR into two smaller casserole dishes.
- On a floured surface, roll Puff Pastry into a rectangle a little bit bigger than the length and width of the pan you are using. If using refrigerated pie crusts, place one on top of the other and roll out to similar needed dimensions.
- Place dough on top of filling. Tuck under and crimp, if desired, along the inside of the pan. Cut at least 4-6 slits in the top for stem to escape.
- Place serving dish on a rimmed baking sheet to catch any spillage while baking.
- Bake at 400°F for about 30 minutes or until top is golden and filling is bubbling along the sides.