Chicken Pot Pie

This classic comfort dish couldn't be easier! This chicken pot pie combines rotisserie chicken, frozen veggies, and a quick sauce, which are piled into a deep-dish pie crust.

Welcome to a special edition of Progressive Eats! In honor of the release of a cookbook written by one of our regular members, we're sharing a few recipes from that book!

The book is All Stirred Up, and it's written by Laura Kumin, who blogs at Mother Would Know. It's a combination of recipes and the forgotten history of the women's suffrage movement.

It's filled with actual historic recipes (“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust” from Pie for a Suffragist's Doubting Husband). Most are followed by modern adaptations.

Recipes span breakfast, beverages, bread, appetizers, salads, soups, main dishes, side dishes and desserts.

How to Make Chicken Pot Pie

I've blogged about chicken pot pie before, and that recipe is a labor of love. This one is much simpler, and just as tasty.

It starts with cooked chicken. If you have chicken leftover from another recipe, that's perfect for this. Or, you can get a grocery store rotisserie chicken. No pre-cooking of the veggies required, just make the sauce.

The vegetables you use are up to you, but hardy ones (peas, carrots, green beans) work best. I made it even easier, and use a frozen blend of peas and carrots, so I only needed to dice the potato and onion.

FAQs or Tips

Q: I don't have a deep-dish pie crust. Can I still make this?
A: You could. If you have a large round casserole, you could use that instead of a pie dish. The bottom crust may not be large enough, so you might only be able to use the top crust. Alternatively, you could reduce the amount of chicken and veggies in the filling.

Q: Can I make this as individual pot pies?
A: Absolutely! You'll need several (at least 8, I'd guess) 4-ounce ramekins, and you'll need to cut your pie dough into smaller rounds to fit the top of the ramekins. Bake at 400 degrees for 20 minutes.

Q: Can I freeze this before I bake it? What about after?
A: I recommend freezing the pot pie before baking. Make the recipe through Step 6, then wrap the entire pan tightly in foil. If possible, slip the foil-wrapped pan into a freezer-grade zip-top plastic bag and place in the freezer. Use within 4 to 6 months.

Q: Do I need to thaw the frozen pot pie before baking?
A: You can cook the frozen pot pie directly from the freezer, or thaw it--it's up to you! If baking from frozen, leave it wrapped in the foil and bake for 30 minutes. Then unwrap, and bake another 30 to 45 minutes.

Chicken pot pie is one of my favorite comfort foods, and I'm so glad I chose to make this recipe from Laura's book. It tastes like it took a lot of time, but it's easy enough to make on a weeknight.

It's also a hearty meal, filling enough on its own to need no accompanying side dishes, but if you wanted one, a side salad would be a nice complement.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a celebration of women's suffrage, and our host is Laura who blogs at Mother Would Know. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!