I need to preface this post by stating that this is not your average chicken pot pie recipe…it is better! If you read my bio then you know that my mom is a wonderful cook and taught me all of her cooking secrets while I spent time with her in the kitchen. This dish was a highly requested dinner in our house growing up. No matter how long of a school day I had, coming home to my mom telling me “we are making my pot pie for dinner” always turned my day around. To be honest, this was not an easy recipe for me to write. My mom uses the “measure with your soul” method, and well, that is how I learned this recipe! So, with my mom’s permission, I now present to you a very special family recipe – Mom’s Chicken Pot Pie!
Mom’s Chicken Pot Pie
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: About 8 Servings
- 3 chicken breasts diced (or 2 ½ cups of shredded rotisserie chicken)
- ½ of a large yellow onion diced
- 1 box of premade raw pie crust (make sure the box has 2 pie crust)
- 1 packet of country gravy
- 1 packet of chicken gravy
- 1 cup of diced chorizo
- 1 ½ cup of frozen french style green beans
- 2 cloves of garlic minced
- 3/4 cup of shredded cheddar cheese
- 1 tablespoon of olive oil
- 1 teaspoon of Badia Complete Seasoning
- 1 teaspoon of Italian seasoning
- Pepper to taste
- Optional – serve with hot sauce
Preheat your oven to 400 degrees. While the oven is preheating, remove the dough pouches from the box, and let it stand at room temperature prior to unrolling. Once dough is at room temperature, gently place crust in a 9” ungreased pie dish. Slowly unroll dough, then press crust firmly against the side and bottom of the dish. Seal any cracks in the dough by pushing edges together with wet fingers. Fold extra crust in and press together to form a fluted edge along the dish. Using a fork, prick holes in the bottom and side of the dish. Then place in the oven and bake for about 10 minutes or until slightly golden brown.
While the bottom pie crust is baking, heat olive oil in a skillet and cook minced garlic and onion until the onions are soft. Add in your cubed/diced chicken breast, chorizo, Badia Complete Seasoning, Italian seasoning, and pepper and cook for about 10 minutes. If using rotisserie chicken, then you will only need to cook for a few minutes to ensure that the other ingredients are infused in the chicken.
While the chicken mixture is cooking, prepare the sauce by cooking chicken and country gravy according to the package instructions. You can make this together in a small saucepan.
Once chicken/chorizo mixture is cooked, add in frozen french style green beans and cover for about 2 minutes or until the green beans are soft. Once cooked, pour the gravy mixture into the skillet and mix until well combined then remove from the stove.
Pour the mixture into the lightly golden-brown pie crust and spread evenly. You may have a little bit of extra pie filling mixture which is okay! I usually wait for that to cool then place in a container and store in the fridge. The pie filling is so good that you can eat it alone as is!
The last steps depend on how fancy you want to be, but before you complete these steps, lower the oven temperature to 375 degrees.
Here is the fancy way –> Evenly sprinkle your shredded cheese on the top of the pie filing. Using a pizza cutter, cut ½-inch to ¾-inch wide strips of the second unrolled raw pie crust. Using the lattice method, weave your pie crust and secure edges along the pan (see my note below on how to make a lattice top for a pie crust). Place pie in the oven and bake for about 15-20 minutes or until top pie crust is golden brown.
Here is the not so fancy but still delicious way –> Gently unroll the second raw pie crust on top of your mixture. Press crust firmly together to form a fluted edge along the pan. Using a knife, make 3 vent strips in the center of the pie. Then, top pie crust with shredded cheese and bake for about 15-20 minutes or until top pie crust and cheese is golden brown.
Regardless of which method you choose above, slice, top with a few drops of hot sauce (if you like the added heat) and serve!
How to make a lattice top for your top pie crust:
- Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips.
- Lay out 4 to 7 parallel strips of the pie dough on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.
- Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip.
- Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.
- Continue this process until the weave is complete over the top of the pie.
- Trim the edges of the strips flush with the dough of the underlying pie dish. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.