Chicken Pot Pie

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As much as I love to cook there are some (several) nights that by the time it comes time to make dinner turning on the oven is the last thing that I want to do. On nights like that the Kraft Hub comes in incredibly handy. 

The Kraft Hub is similar to Pinterest, but it’s 100% dedicated to food. Even better the recipes are all easy to follow and most can be made with what you’ve already got in your kitchen.

I’ve already made this pot pie a few times now, and it gets easier and easier each and every time. The hardest part? Letting the pie dough cool enough before you roll it out. Promise. 

If you’ve never made homemade pie dough, you’re in luck. This recipe is incredibly easy to follow and only has 4 ingredients. It needs to chill at least 2 hours in the fridge, but can chill out for up to 5 days. Making this the perfect dish to prepare over a long weekend and pop in the oven after a long day at work. 

Word to the wise: invest in a pasty cutter. Up until last week I used two forks to cut my butter and flour when making any kind of dough, and the difference using an actual pastry cutter on dough is night and day. Literally the first comment my roommate had about my latest pot pie was how buttery and flaky the crust was. Do. It. 

Chicken Pot Pie
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Crust
  1. 2 1/2 cups flour
  2. 1 1/4 tsp. salt
  3. 6 tbsp. cold butter
  4. 3/4 cup butter flavored Crisco
  5. 1/2 cup ice water
Filling
  1. 1 tbsp. canola oil
  2. 1/2 cup carrots
  3. 1/2 cup celery
  4. 1/4 cup cauliflower
  5. 2 cloves garlic
  6. 1 chicken breast (cubed)
  7. 1/4 cup Miracle Whip
  8. 3/4 cup 2% milk
  9. 1 tbsp flour
  10. 1 cup Kraft Sharp Cheddar Cheese
  11. 2 tsp. pepper
  12. 1 tsp. salt
  13. 1/4 tsp. dried thyme
Crust
  1. Whisk together flour and salt.
  2. Add cold butter and shortening.
  3. Cut together with pastry cutter until loose crumbs form.
  4. Add ice to 1/2 cup of water, stirring to chill completely.
  5. Add ice water 1 tbsp. at a time, until large clumps form.
  6. Drop dough on well floured surface and knead with hands to work into ball.
  7. Divide dough in half and flatten into 1/2 inch disks.
  8. Wrap in plastic wrap and chill for at least 2 hours, or up to 5 days.
Filling
  1. Peel and slice carrots, followed by celery and cauliflower.
  2. Add canola oil to pan and bring to medium heat.
  3. Once oil is glistening, add garlic and stir until fragrant.
  4. Reduce heat, add remaining vegetables as well spices, and cover for 15 minutes to sweat the vegetables.
  5. Remove vegetables from pan and add Miracle Whip, flour, and milk; whisking completely to combine.
  6. Once mixture begins to bubble add Kraft Sharp Cheddar Cheese followed by veggies and chicken.
Assemble
  1. Preheat oven to 400 degrees.
  2. On floured surface, roll out both of your pie dough disks to at least 12 inches.
  3. Place first crust in bottom of buttered 9 inch pie pan.
  4. Fill to brim with your prepared filling.
  5. Finish by placing second crust on top.
  6. Seal edges with a fork or your fingers.
  7. Using a sharp knife cut vents in the crust to allow it to breathe during baking.
  8. Brush with egg wash (equal parts beaten eggs + heavy cream) to ensure edges seal and crusts browns.
  9. Bake at 400 degrees for 35-40 minutes.
The Kentucky Gent http://thekentuckygent.com/
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Disclosure: This post is sponsored by Lunchbox, but as always, all thoughts and opinions are my own. 

Photos by Josh Johnson

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  • I’m vegan now, but pot pie has always been a favorite of mine since I was a kid and my mom would make the frozen version. These days though, I still eat my pot pie, I just make it with tofu 🙂

  • Wow this looks amazing! I haven’t had a good homemade pie in ages!

    John
    http://www.shoutjohn.co.uk

  • Lynda @ Hit The Road Jane

    Ah I want to try!! it looks so freaking delicious

  • YUM. This looks so good! I’ve never made a pot pie, but savory pies are definitely something I should make more often! 🙂

  • thisbewhitneyman

    Hello there, I was planning on making this tonight. What degrees is your oven set at and how long does it bake? Thanks!

    • SO sorry! I totally dropped the ball on the last line of the recipe. Bake at 400 degrees for 35-40 minutes or until your crust begins to brown.

      • thisbewhitneyman

        Thank you sir! The crust is chilling and I’m preparing the veggies. I will let you know how great it turns out

      • thisbewhitneyman

        You outdid yourself here. The pot pie was so good that it’s almost gone, and there’s only 2 of us here. The crust was perfect and I had some leftover that I might use to make a mini blueberry tart. This is a keeper, thanks!!

        • Glad to hear it! I think the crust is definitely a winner as well. SO good and flaky.