Everything you’ve heard about New England in the fall is true. Every day I leave the house and am in awe over the gorgeous leaves and the way that the sun goes through them in an almost magical way. I’ve been watching the progress of the leaves in our backyard and they are just brilliant… so much so that I had to shoot my chicken pot pie with them in the background. 🙂
I make this recipe all the time in the fall and winter. AJ and I especially love it and will fill up at dinner and then have another piece while watching Alias (we are hopelessly addicted!). I adapted the recipe from this popular one of All Recipes. Despite making it all the time I’m still terrible at making good looking pie crusts… It doesn’t matter too much to us what it looks like as long as it tastes great and this recipe most definitely does. I’ve made some adaptations because I wanted to save some time since I usually have kids chomping at the bit to eat.
Right around this time last year I was starting to get really grossed out by how my non-stick pans were flaking off into our food. It was pretty bad. I loved the look of stainless steel pots but some of the prices were a little out of control. After doing some research I purchased this affordable set and they’ve worked out well for the past year. I always use them whenever I make the pot pie and clean up is a breeze even without a non-stick coating.
Without further ado… one of my go tos for fall in New England:
Chicken Pot Pie Recipe:
1 – 1 .5 pounds of chicken
1 two pound bag of frozen veggies
1/3 cup of butter
1 small chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth (I’ve also used water when I realized I had none and it honestly didn’t taste worse!)
2/3 cup of milk
2 pie crusts if you don’t plan on making the recipe below.
- Cut each chicken breasts into about 4-5 pieces. Boil the chicken for about five minutes. Cook until you don’t see any raw chicken once you cut into it. Let it cool for a few minutes and shred into bite-sized pieces.
- In a large pot melt your butter. Saute your chopped onion.
- Add your flour, salt and pepper to the butter / onion mixture to create a roux over low heat.
- Add the chicken broth and milk. Mix thoroughly. I usually have the heat at medium for this step.
- Add the frozen veggies and let them warm up on the stove.
- Add the shredded chicken to the mixture and pour into the pie pan / pie crust.
- Top with the remaining half of the crust.
- Bake in a preheated oven for 30-35 minutes (watch that the crust doesn’t burn!).
Buttery Pie Crust Recipe (this will make the top and bottom crust):
Make sure you refrigerate this for at least four hours. If I’ve been in a time crunch I just pop it in the freezer for an hour and a half to two hours.
2. 5 cups flour
1/2 tsp salt
1 cup butter chilled and diced
1/2 cup ice water
Mix the flour, salt and butter until it is course and crumbly. Add the water a little bit at a time. I make this in my Kitchen Aid Mixer with with the pastry attachment (it looks Captain Hook’s hook :).
The perfect side dish…
When I’m in a pinch with a large crowd my go to fall salad is spinach, goat cheese, craisins, apples and some sort of nut or sunflower seeds. It takes five minutes to pull together and tastes wonderfully fall, especially with the chicken pot pie.
Hope your family loves it as much as we do!!!