Here in the South, it’s finally starting to feel like fall! For me, that means it’s time to make all of my favorite comfort foods, and at the top of that list is my mama’s chicken pot pie. Aside from the nostalgia and deliciousness, one of the greatest things about this dish is that it only requires five ingredients (with the exception of a few spices, of course).
Mama’s Five-Ingredient Chicken Pot Pie
Ingredients
- Chicken (shredded)
- Pie crust
- 1 small bag of frozen vegetables
- 1 can of cream of chicken
- 1 can of cream of celery
- Spices (salt, pepper, thyme)
Instructions
Preheat your oven to 400 degrees.
Spray your pie pan with a non-stick cooking spray and then lay one of your pie crust layers on the bottom of the pan. I take my fingers and work the dough so that it covers my entire pie pan and is left hanging over the edges.
In a small skillet, cook about 4 chicken tenderloins. Once they’re thoroughly cooked, they can be seasoned with salt and pepper and shredded. If you want to keep it a bit more simple, you could just buy a can of pre-cooked chicken breast and shred those.
In a large mixing bowl, combine your shredded chicken, cream of chicken, cream of celery, salt, freshly ground pepper, thyme, and about 1-1/2 cups of frozen veggies (you can add in more or less depending on the size of your pie pan).
Once all of the ingredients have been mixed well, pour them into your pie pan and make sure it’s spread out evenly. Next, lay your remaining pie crust layer overtop. You’ll want to seal the edges of your pie somehow. You can crimp it with your fingers or press a fork down around the circumference.
Once the pie has been sealed, cut away any excess dough. I take any extra dough and use it to dress up the appearance of the pie. I love this part because two of my favorite things come together—art and food. So, get as creative as you’d like…or, if that’s not your thing, just toss the extra dough!
Before placing your masterpiece into the oven, take a fork and prick some holes into the crust. This is called “docking.” The purpose of docking a pie is just to allow the steam to escape, so the crust doesn’t puff up while cooking.
Once the pie has been docked, brush or spray some olive oil over the top and place it into the oven for about an hour. After about 45 minutes of baking, keep your eye on the crust. Once it starts to brown, it can be taken out to cool down, serve, and enjoy!