If you were to google “chicken pot pie” (which is likely just what you did to find this page), you’ll find a lot of recipes that are all similar in taste, texture, and for some unholy reason, all have peas. I don’t mean to vilify peas, but out of all the possible foods evolution gave us, peas are possibly the only one that’s actually evil. I’m pretty sure the only people who like peas, grew up being forced to eat them, and their taste buds grew numb from trauma. Ok, maybe I do mean to vilify peas 😉
Pro tip: if a food is gross but made edible by bacon, it’s alright in my book. Kale, brussel sprouts? Delicious fried with bacon. Peas? Actually ruins the bacon.
Ok, ok, stepping off the pea-hate-train. Just know you aren’t alone, haha!
Here’s what I require from my chicken pot pie: easy, quick active cooking time, mostly from scratch, thick and hearty, creamy, and comforting texture, absolutely delicious, and mostly healthy.
The shredded potato and careful use of liquid makes it so no added thickener is needed. Precooking small vegetables softens them enough that the texture is smooth, but hearty, and very kid friendly.
Excuse the pun, but I can’t not: WINNER WINNER CHICKEN DINNER.
Chicken Pot Pie Preparation Tips
Try to use 18% cream. It’s been a long time since I was in the US and I don’t remember what’s available, but get as close as you can. If you can only get 10%, use all cream, no water. If you can only get 30+% whipping cream, use just 1 cup with the rest water.
Instant Pot users: No, do not add the ingredients with the chicken and cook it all together. Some things the IP is great for. This is not one of them! Just trust me. You have to wash 1 extra pot. If that’s actually terrible (I sympathize, I do have 4 kids and a busy life!), fill ‘er up with soapy water and soak overnight and deal with it in the morning.
Pea Eaters: Sadly, the Mister is a Pea Eater and often grumbles if I don’t include them (and because he’s also diabetic, I will often portion out a lower carb dish for him so adding peas, while smelly, isn’t a big deal). He figures this doesn’t need peas, it’s perfect. If you absolutely must have peas, just add 1/4 cup very well drained peas to the filling at the same time you add the chicken.
Creamy Chicken Pot Pie
- Instant Pot
- Dutch Oven
- Deep Dish 9" Pie Plate
- 2 cups all purpose flour
- 1 tsp salt
- ⅔ cup lard substitutions (shortning, butter) not recommended
- ¼ cup cold water
- 4 chicken breast large boneless skinless, whole
- 2 tbsp olive oil
- 1 onion medium-large, diced fine
- 3 celery stalks large, chopped small
- 2 carrots large, shredded
- 1 potato large russet, peeled and shredded
- 2 cups 18% creamer
- 1 cup water plus more if needed
- 2 tbsp Better Than Boullion Chicken
- 1 tsp salt
- 1 tsp pepper
- 1½ tsp smoked paprika
- 1½ tsp dry mustard
- 1 tsp dried oregano
- 1-2 tbsp cornstarch if needed, with water to thicken
- Place 4 chicken breasts in instant pot, add one cup water. Seal. Set to cook for 14 minutes thawed, 20 minutes frozen (add 10 minutes if chicken is frozen together in a giant lump). Do not quick release, leave sealed in pot until next step is ready.
- Heat dutch oven on medium heat, add olive oil.
- When hot, add prepared onion and celery and cook until onion is approximately 50% caramelized about 10 minutes.
- Add prepared carrot and potato, and creamer and water, stir and allow to come to a soft boil,
- Add bouillon, salt, pepper, smoked paprika, dry mustard, and oregano. Continue to cook and stir while the chicken finishes completely cooking and losing pressure in Instant Pot.
- When the Instant Pot is able to be opened, remove chicken with tongs onto a cutting board and chop/shred into small pieces. Use tongs or a fork to stead the chicken - it is hot! It will be very tender and shred easily, but ensure the piece are small bite size.
- Add chicken to dutch oven, lower heat to medium low or low, and cook and stir while prepping the crust. The filling should stay creamy but thick. If it gets too thick, add just a little water until it stirs easily.
Pie Crust & Finishing Up
- Heat oven to 425°f
- Combine flour and salt in medium mixing bowl, then cut in lard until completely incorporated, the mixture will have a texture that looks like small peas. Using a fork, slowly dribble in water and combine.
- Press dough together into a ball, the divide in half. On a well floured surface, place the dough, and sprinkle with more flour. Using a rolling pin, roll evenly until the crust is just slightly larger than needed for your pie plate. Carefully fold in half, then in half again and place in pie plate, carefully unfolding and pressing gently into place.
- Carefully pour filling into bottom crust.
- Repeat instructions above to make top crust. Place on top of filling and press the top and bottom edge together, fluting if desired.
- Poke a few holes into the top crust and place in oven.
- Bake for 35 minutes or until crust is a medium brown.
- Allow to set for 15 minutes before cutting.
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