It’s officially Fall, and if there’s a crisp in the air or not, I hope you’re craving something a little cozy! I got lots of requests for this recipe last week after sharing it on my Client Meal Prep stories on instagram! I call this “semi-homemade” because I use a store bought pie dough, or frozen biscuit dough from a local baker- but you can make up for the helping hand of dough with a homemade gravy and roasted fillings inside!
This pot pie is packed full of flavor because we roast the veggies and chicken before we fold them into that luscious chickeny (scientific term) gravy. Sprinkle in some peas, cover with the crust, and bake until golden and bubbly.
My secret ingredient here is the spice blend. I love the Balanced Bites Savory blend in this recipe- it’s got rosemary, turmeric, garlic, and other warm and savory flavors that really make this pie special. You can order this spice here, and code “Aubrey” will get you a discount (*affiliate). If you have a favorite seasoning salt, or poultry spice, that will work well, too!
I like to use just one crust in this recipe, I like how the filling stays creamy and almost stew like, but if two crusts are your thing- all the merrier. If you like to make your own crust, that’s perfect, too. Please let me know your favorite pie dough recipe and maybe I’ll give it a try. Let’s just say, these hands aren’t made for gentle dough making- but I’ll try anything twice. Let’s dig in!
Semi Homemade Chicken Pot Pie
prep time 30 mins
cook time 25 mins
1.5 lbs Chicken Thighs
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup onion, diced
1 cup peas
1-2 T Savory Seasoning Blend *see note above*
4 T butter
4 T Flour
3 cups chicken stock
1 cup milk
1 pie dough shell
s&p to taste
1. Preheat oven to 425. On a baking sheet lined with parchment, add carrots, onion, and celery on one side, arrange your chicken thighs on the other. Sprinkle liberally with the savory seasoning blend, and roast for 30 minutes- until chicken is golden brown.
2. While chicken is cooling, let’s make our gravy. In a dutch oven or cast-iron skillet- any oven proof skillet really, melt your butter over medium heat and whisk in the flour. Stir for 1-2 minutes, allowing the flour to get toasty and cook off the raw taste. Slowly start pouring in your chicken stock and whisking as you go- breaking up any clumps. The mixture will continuously get thicker and you’ll want to continue to slowly add your liquid in and whisking quickly to keep the gravy smooth. Once all of your chicken stock has been encorperated, you should have a smooth gravy. Add the milk, whisking as you go, and let the gravy come to a simmer for 2-3 minutes. Turn the heat off.
3. Stir in your roasted veggies, and shred the chicken into the mixture once it is cool to the touch. Sprinkle in the peas, and season the filling with salt & pepper to taste. I love pepper in chicken pot pie, so give it an extra sprinkle for me!
4. Now that the filling is ready, you can roll out your store bought pie dough- just a few rolls in each direction to make it a slightly larger, more smooth circle. Carefully lay it over the filling, and give it a few pierce marks in the middle with a sharp knife- that way steam can release.
5. You can egg-wash, or give it a quick spray with olive oil, a sprinkle of salt, and bake at 425 for 25 minutes, until the crust is golden brown, and the gravy is bubbling up around the sides. Serve while hot, and store leftovers in the fridge for up to 7 days. Enjoy!
I hope you love this recipe as much as we do! If you’re on the hunt for new spices to try, I highly recommend any of the Balanced Bites Spices– and also the Organic Seasoning Salt by Redmond Real Salt is a game changer in chicken soup and stews like this! Let me know if you have any questions!
As always, be sure to tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey! Thanks for reading, friends!