Homemade Chicken Pot Pie
Now that the cold winter months have set in, try my homemade chicken pot pie it is the perfect warm, savory, “stick to your ribs” meal.
My homemade chicken pot pie will stick to your ribs. My mama, was a born and breed true southern lady, that would use terminology like, “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 when you where younger, you roll your eyes at these funny mom-isms, then later in life find yourself quoting them. I now completely understand what she meant by “stick to your ribs”. If I only get around to having one meal for the day, let’s make sure it will stay with me and keep me full and satisfied, right?
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.
Another littler southern thing is always make a pretty pie. I have now been able to perfect the art of a beautiful lattice top pie, even though the homemade crust portion still eludes me, (huge eyeroll) We do store bought over here, simply as a time saver, and so I do not pull my hair out.
For a lattice top crust I take the second crust and cut into even strips. Then roll back every other other strip and place new piece across the top of others, at a 45 degrees angle. Flip the rolled up pieces over the new piece and roll up the alternate pieces creating a weave with remaining strips 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 your dinner guests plus it allows the pie to steam with out having to cutting vents holes.
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