Chicken Pot Pie

The very first post! WOOT WOOT!

It has been raining here non-stop for the past week so I was seriously craving for some homemade comfort food. Yesterday, while I was volunteering at Ronald McDonald House, a lovely lady there shared her delicious chicken pot pie with me and made me feel all warm and peachy inside. So last night,  I trekked out to the grocery store in the rain and bought some fresh veggies and chicken to make our very own chicken pot pie. It was the first time I have ever made pie in my entire life so I was a bit nervous about burning the entire apartment down, but to my surprise, it actually turned out to be quite delicious and left the apartment smelling absolutely delightful!

I promise the pictures will get better

Chicken Pot Pie

Tenderflake frozen 9′ pie crust
1 can of concentrated cream of chicken soup (I used Campbells)
1 large potato, cubed
1 large carrot, chopped
1/2 cup button mushrooms
1 tablespoon onions, diced
4 chicken thighs, cubed
a small sprig of fresh thyme and rosemary
1 egg
1 tablespoon canola or olive oil
Small pinch of Salt and pepper

  • Take the pie crusts out from the freezer, and let it thaw. Preheat oven to 375 F.
  • Boil a pot of water with a touch of salt, and throw in the potatoes. Allow them to cook until half done, then drain the hot water and leave the potatoes to cool.
  • In a separate pan, heat up the canola/olive oil on medium heat, then add in onions. Saute for about 2 minutes until the onions are brown and soft. Throw in diced chicken and cook them until they are about 3/4 done.
  • Into the pot with the chicken, add the potatoes, mushrooms, and carrots. Cook for about 5 minutes on medium heat. Add in the can of cream of chicken soup, and DO NOT add the 1 can of water the instructions on the can tell you to do (that is for making actual soup).
  • Also throw in the thyme and rosemary, pinch of salt and pepper, and stir. After the cream mixture is heated, turn off the heat and spoon it onto one of the pie shells.
  • Top the 1st pie shell and the filling with the 2nd pie shell, press on the edges gently with a fork to seal the pie (this process is call “fluting” so I learned today by reading the back of the Tenderflake box)
  • Whisk up a egg and brush the top of the pie with it (we did not buy a brush, I used my hands, it was quite an experience), and make about 5 evenly spaced slits on the top to let the steam escape
  • Bake the pie at 375 F for 30-40 minutes, until pie is golden yellow and filling is bubbling.
  • Enjoy! =)


3 thoughts on “Chicken Pot Pie

  1. Hello you two! Your blog looks great. And as an avid pie lover myself (all kinds, sweet and savoury) that looks fantastic! Looking forward to following your culinary adventures 🙂

  2. Looks good guys! I like the layout, and the food looks tasty!

    Should I get you a brush for cooking? You do not just use it for eggwash, but also for basting meats.

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