Who doesn’t love a good pie on a chilly autumn (winter? what season is it?) day? Chilly might actually be a bit of an understatement given the turn the weather in Southern Ontario has taken this past week. Still, I refuse to get my winter coat out just yet. I’ll just keep pretending I’m not as cold as I actually am. It’ll be fine.
I made this pie once before and I’m am proud to say that my boyfriend has labeled it his favourite meal that I’ve made thus far. So, if you’ve tried my Stuffed Butternut Squash, my Quiche, or my Pumpkin Cream Cheese Dip and loved any one of them, you’re in for a treat. Because this is BETTER.
You’re probably not shocked that an English girl like me loves a good bit of pie, are you? There’s just nothing quite like the hearty bite of a good pie when it’s nippy out.
I decided to go with a traditional Chicken Pot Pie but added some herbs in it to give it that Christmassy taste (and by Christmas, I mean it tastes like turkey and stuffing) (and if you don’t like stuffing there is something wrong with you) (please get help).
- Pillsbury pie crust (bc I’ve said it before and I’ll say it again, ain’t nobody got time for making a pie crust from scratch…)
- 2.5 cups shredded chicken or turkey (cooked)
- 1/3 cup butter/margarine
- 1/3 cup chopped onion
- 1/3 cup flour
- 2 cups chicken broth
- 1/2 cup milk (I used almond milk because that’s all I had but any kind will do)
- 1 cup chopped carrot (small pieces)
- 1/2 cup peas
- Sprinkle of salt
- Sprinkle of pepper
- 1 teaspoon Sage
- 1 teasp Thyme
- Preheat oven to 425F
- In saucepan, melt butter, then add onion. Stir frequently until onions are tender – approximately 2-3 minutes.
- Stir in flour, salt, pepper, sage, and thyme. Keep mixing until all ingredients are combined.
- Slowly start to add in milk and chicken broth – stir and stir and stir until entire mixture is thick and bubbly. It will take far longer than you expect it will. You likely will think something has gone wrong because it won’t be thickening quickly – be patient, it will get there eventually. Mine takes about 30 minutes from start to finish to become as thick as I need it to be.
- Add in chicken and veggies, mix until it’s all well coated.
- Prep pie crust as directed on box into a 9 inch round pie pan and plop mixture in. Put top layer of crust on and seal the edges all around. I use a fork for this, I believe it is called “fluting”. #masterbaker
- Throw it in the oven for 30-40 minutes, or until crust is a nice golden brown.
- Let sit for 5 minutes before serving. Serve with mashed potatoes, more veggies, or some nice chunky chips (that’s fries for you North Americans).
I did not manage to take any aesthetic pics of the inside of my pie because waiting to eat a pie this good is not an option, so here is a messy pic of my pie and mash that I quickly snapped before demolishing the whole thing.
Hope you enjoy as much as we do!
Until next time