Martha Stewart’s Chicken Pot Pie

By Coleen

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It’s the What’s Cooking Recipe Swap again, hosted by A Taste of Home Cooking! The theme of the swap was celebrity recipes. I submitted the salted caramel brownies I made from Ina Garten’s book Foolproof. In return, I received a recipe for chicken pot pie, a Martha Stewart recipe, from Mary Ellen’s Cooking Creations.

I was really excited about it. I made a chicken pot pie last year (in another round of the recipe swap). It was tasty, but it didn’t have the thick, creamy sauce in the filling that I was used to. Also, looking at the ingredient list, the filling was chock full of colorful vegetables. And finally (please don’t judge me), Pillsbury biscuits. I love them. I could eat an entire can by myself.

I also love that the recipe includes the step of cooking the chicken, rather than calling for pre-cooked chicken. Poaching the chicken in broth and herbs both cooks the chicken, and creates a base for the sauce that goes into the pot pie.

This will be my go-to chicken pot pie going forward. It was so easy to make, so colorful, so flavorful, so comforting. The only thing I might do differently next time would be to cut back on the second addition of thyme, or substitute with a different herb, like rosemary or sage.

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Martha Stewart’s Chicken Pot Pie

Serves 6 servings
Meal type Main Dish
Misc Freezable, Serve Hot
Website Barely adapted from Mary Ellen's Cooking Creations (originally from Martha Stewart)

Ingredients

  • 3 chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 Large yellow onion, cut into chunks
  • 2 dried bay leaves
  • ½ teaspoon whole peppercorns
  • 1 ½ teaspoon dried thyme, divided
  • 1 stalk celery, cut into 1-inch chunks
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 Large white potato, peeled, cut into bite-size pieces
  • ½yellow onion, cut into bite-sized pieces
  • 2 Medium carrots, peeled and cut into bite-sized pieces
  • ½red bell pepper, cut into bite-sized pieces
  • ⅓ cup frozen peas
  • ⅓ cup frozen corn
  • 6 white mushrooms, chopped
  • 1 cup light cream
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon Pillsbury Grands Biscuits (or one tube Pillsbury Crescents, or one sheet pie dough)
  • 3 chicken breasts

Directions

Step 1
Pour the chicken broth into a large stockpot. Add the chicken breasts, chunks of onion, bay leaves, peppercorns, 1 tsp of the thyme, and the celery. Add just enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, for 30 minutes.
Step 2
Pour the chicken broth into a large stockpot. Add the chicken breasts, chunks of onion, bay leaves, peppercorns, 1 tsp of the thyme, and the celery. Add just enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to low, and simmer, uncovered, for 30 minutes.
Step 3
Remove the chicken from the pot and set aside. Strain the stock, and discard the herbs and vegetables. Set aside two cups of the stock, and save the rest for another use. Chop the chicken into bite-sized pieces.
Step 4
Preheat your oven to 375 degrees.
Step 5
Heat the butter and oil in a large skillet over medium-high heat. Add the potatoes and cook for 4 to 5 minutes, stirring frequently, until the potatoes become translucent in the center. Add the carrots, mushrooms and peppers, and cook another 4 to 5 minutes. Add the mushrooms, peas, and corn, and cook another 2 minutes.
Step 6
Sprinkle the flour over the vegetables and cook, stirring constantly, for a minute. Stir in the cream and the reserved stock. Bring to a boil. Stir at a boil for 2 to 3 minutes, until the sauce has thickened.
Step 7
Add the chopped chicken, the parsley, the remaining ½ teaspoon of thyme, lemon zest, salt, and the ground pepper; transfer to a 2 ½-quart casserole dish.
Step 8
Open the tube of biscuits (or crescents). Arrange in an even layer over the filling. If using one sheet of pie dough, cut slits in the center for steam to escape. Bake until the crust is golden and the filling is bubbling, about 25 to 30 minutes.

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Comments

  1. I’ve been looking for a new chicken pot pie recipe-this looks great!

  2. My husband would propose marriage all over again if I made him this! :) Stopping by from SITS.

  3. I’m glad you liked this as much as I did!

  4. I love when the swaps bring people recipes they love and want to make again. :) So glad you enjoyed this!

  5. That looks like the ULTIMATE comfort food!

  6. I’ve never made pot pies for us because I’m scared of making a puff pastry topper. Pillsbury topper with a delicioous filling…I’m in! This looks fantastic!

    • The last time I made pot pie at home, I just used store-bought puff pastry — it’s a PITA to make puff pastry at home!

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