No, not the frozen ones. When I can find something that one of my kids will eat, I am happy. I made this from scratch (I did use a frozen crust) last night, and our 4-year old had 3 helpings and our 2-year old had 2 helpings. Winner!
Chx-Pot-Pie.jpg
Looks good. My wife makes them once in a while.
Like eating at Grandma’s house when I was a kid!
Where is the drooling emoticon…? Holy Hannah Ralphie that looks amazing!! Billy’s niece was over yesterday for breakfast and we were talking about homemade pot pies! We used to eat the frozen ones as kids, but there’s so much sodium and calories in those things. Homemade looks like the way to go! 
I’ll share a recipe when I get a chance to find where I have it saved.
Nice work. We usually use up a lot of my pheasant and grouse in pot pies, we make 3-4 at a time and freeze them. Tastes great and very easy dinner to pull a pie out of the freezer and bake it.
Grouse
Me mum makes amazing homemade pot pies!!!
Looks delicious
A $5 Costco rotisserie chicken makes a great pot pie.
Chicken Pot Pie
20 oz boneless chicken breast
½ teaspoon paprika
½ teaspoon dried sage
¼ teaspoon dried oregano
Salt
Black pepper
3 tablespoons extra virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas & diced carrots
2 cloves garlic, minced
3 tablespoon all-purpose flour
1 ½ cups low-sodium chicken stock
1 cup heavy cream
2 store-bought pie crusts
1 egg, beaten
Preheat the oven to 400 °F.
Pound the chicken breast to an even thickness and sprinkle with the paprika, sage, oregano, salt, and pepper. Heat the oil in a pan over medium-high heat. When the oil begins to swirl, add the chicken and cook through. Remove the chicken to a plate, and leave the oil in the pan. Let the chicken rest/cool for a few minutes before chopping into half-inch pieces.
To the pan, add the onions, peas, and carrots and sprinkle with salt and pepper. Stir and cook until the onions soften, 3 to 5 minutes. Add the garlic and cook about another minute. Sprinkle in 2 tablespoons of flour and stir until the flour absorbs the vegetable juices. Add the chicken stock and bring to a simmer, stirring until it thickens.
Whisk the remaining 1 tablespoon of flour with about a tablespoon of water, and then whisk in the heavy cream. Drizzle the cream mixture into the pan with the vegetables and stock and stir to thicken. Season with salt and pepper if needed.
Unfold one of the pie crusts into a glass pie plate. Dump the filling into the pie plate, cover with the other pie crust, and trim and crimp the edges. Brush the top of the crust with the beaten egg, and cut three small vents into the top of the crust. Bake for about 20 minutes or until the top is golden brown.
Why pound the chicken breast to an even thickness when you are going to cook it through? That seems to me to take the juicy moisture goodness out of it. no?
Don’t get me wrong Ralph, the recipe sounds great as I copied it for a try myself!
I know in the restaurant industry they pound meat for uniformity in weight and cook timing. But at home, why?
You don’t have to, but I find that chicken breasts cook more evenly and more quickly if you even them out. Also, I find it is easier to chop the meat up.
You can certainly make your own adjustments; that’s how I arrived with the above recipe. I don’t think it takes the juiciness out of it.
I try using boneless/ skinless chicken thighs any time I can instead of breast, much more flavor and more moist, this would be the perfect place.
I love making pies like that. Try it with walleye.
I made tator-tot hotdish pie the other day with tator-tots for the top crust. Oh yeah.
I love making pies like that. Try it with walleye.
I made tator-tot hotdish pie the other day with tator-tots for the top crust. Oh yeah.
Oh yeah lundojam! Never thought of that but what could be better than “walleye pie”. I think you’re on to something, for me at least. There was a place in Garrison MN, on Mille Lacs that offered walleye pizza. New ownership no longer offers it but it was unique. It was hit or miss, but when it was on it was awesome. I’m liking that walleye pie idea though. 
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