Homemade Chicken Pot Pie
As the cold winter months have set in, I find that I am constantly looking for a warm, savory, “stick to your ribs” meal, and my homemade chicken pot pie certainly does just that.
My mama, a born and breed true southern lady, would always use the terminology, “stick to your ribs” when describing a meal. Especially for breakfast, growing up I undoubtedly always needed a breakfast that would “stick to my ribs” in order to make through an entire school day. It is funny how growing up you roll your eyes at these funny mom-isms and then later in life find yourself quoting them. I now completely understand what she meant by “stick to your ribs”. If I only have one meal for that day lets make sure it will stay with me and keep me full and satisfied.
Homemade Chicken Pot Pie
- 1 box Refrigerated Pie Shell
- 1 Rotisserie Chicken
- 1 can Cream of Chicken with Herbs
- 1 can Cream of Mushroom with Garlic
- 1 can Mushrooms sliced
- 1 bag Mirepoix vegetable mix frozen
- 1 Tbsp Butter
- 1/4 cup Half & Half
- 1 tsp thyme
- 1/2 tsp salt
- 1 tsp peper
- 1 Tbsp White Wine
Remove pie crusts from box and roll out on top cutting board to get to room temp.
Melt the butter in a large pot over medium-high heat, then add the frozen mirepoix mix of onion, carrots, and celery. Stir until the onions start to turn translucent, about 8 minutes.
Remove meat from the Rotisserie chicken and shred.
Add to vegetables then stir in both Cream of Chicken and Mushroom soups, let it cook and thicken. Once it starts to thicken add salt, pepper, and thyme.
Stir in 1/4 cup half in half and splash of white wine, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more wine, water or broth. Turn off heat.
Press one pie curst into a glass or tin pie pan. Be sure to press into edges on to the sides.
Add filling. Place second place crust on top and slit for venting.
Bake for 30 minutes at 375 degrees.
For a lattice top crust take second curst and cut into strips. Then place every other other strip across the top, turn 45 degrees and weave the remaining strips into the the ones already on top. Feel free to follow the lattice top tutorial available here, in my Apple Pie post. It makes a pretty crust that is impressive for dinner guest post it allows the pie to steam with out cutting vents holes.
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