Creamy Chicken Pot Pie (No peas or Carrots 😳)

Creamy Chicken Pot Pie

*Makes 1-3 Pies*

I love a good chicken pot pie. Traditionally they aren’t particularly creamy and they usually involve a bag of frozen peas & carrot mix. However, Julie doesn’t eat either so I subbed the two veggies she does eat - green beans and corn. You can use fresh or frozen veggies. I used the the steamer bags that came with garlic butter in the bag and I used fresh local corn cobs, boiled with kernels cut. They are crisp and sweet! I added cream and cream cheese to the filling to make it extra savory for my picky eaters!

I usually make & bake 1 pie, and freeze the rest of the filling for another day in a freezer bag

Ingredients:

(1) Rotisserie chicken picked and chopped. Place in large bowl.

(1) bag green bean steamer bag w seasoning - cooked and chopped

(1) bag little potatoes steamer bag w seasoning cooked and chopped

(1) Vidalia onion chopped

(1) yellow bell pepper chopped

(2) stalks celery chopped

(2) cloves garlic chopped

(1) Handful fresh poultry herbs chopped (sage, rosemary, & thyme)

Half stick butter

1/4 C flour

1-2 C half & half

1 C chicken bone broth

1/2 brick cream cheese

(2) ears of sweet corn boiled and nuggets chopped off

(1-3) Frozen Pie Crusts in pans

(1-3) pie crusts for toppers (by biscuits)

Cook the green beans and the potatoes. Chop them up. Add to a big mixing bowl with chopped up rotisserie chicken.

Place two ears of corn on in a pot and start heating to a boil. 

Melt butter in pan. Sauté chopped onion, pepper, & celery. Add in chopped garlic and herbs at the end for a min or two. Season w garlic salt and pepper. 

Remove corn from water and place aside

Preheat oven to 400 f

Stir in 1/4 cup flour with the sautéd veggies. 

Stir in about half cup of chicken stock and half cup cream. Stir constantly as you don’t want to burn the flour. Keep stirring in more cream and broth until it’s a good creamy consistency. Break up the cream cheese into chunks and stir it in until melted. Add more cream or stock as needed. Season mixture w garlic salt and pepper until properly seasoned. 

Add creamy mixture and veggies to the bowl of chopped chicken and veggies.

Cut kernels off corn and stir into the mixture. Season as needed, add more cream or stock as needed until the right consistency for the final pot pie. Taste it now because this is basically what your pie is going to taste like. 

Poke holes in bottom and sides of pie crust. Fill with filling. Top with one round of fresh pie crust. Trim edges. Use a fork to crimp to the other pie crust. Slit the top for venting.

Bake until golden brown. After 20 min in oven, cover pie edges with foil. If you like a “fancy” pie you can brush an egg wash over the top before baking.

Cool 5-10 min to set before serving. Freeze remaining filling for another day!