This recipe is the triple threat:
Super impressive to your family, guests, or your mother-in-law.
(Insert “fist bump” emoji here.)
My mom used to make a version of this recipe when I was a child, but it wasn’t written down anywhere, and when she passed away, none of us knew how to make it. So I set out on a quest to recreate it, and I combined a couple of recipes and came up with something that, in my humble opinion, is even better than my mama’s. (Sorry, Mom!)
Now I am no domestic goddess. I somehow mess up boxed brownie mixes. So creating this delicious recipe may be the crowning achievement of my life. It’s my “go-to” recipe to take to people when they have babies or surgeries, and it has become quite famous within my circle of friends. They call it “Rachel’s Pot Pie,” and I (not-so-secretly) love the title.
This recipe makes enough for two pot pies, so you can keep one for your family and take one to a friend, or you can freeze half of the filling and use it later. Score!
So now that I’ve talked it up, you’ll have to try it and come back and tell me what you think!
- 2 sticks butter
- 1 cup flour
- 2 cups chicken broth
- 2 cups milk
- 2 cups cooked, shredded chicken (you can pull the meat off a rotisserie chicken if you're too lazy to cook and shred breasts)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup cooked, sliced carrots (you can buy frozen, but steam them before adding to the pie)
- 1 can drained sliced white potatoes
- 1 packet of dry Ranch dressing mix (make sure this is the dressing packet, not the dip packet!)
- salt to taste (about 1 tsp)
- pepper to taste (about ½ tsp)
- 2 boxes of refrigerated, roll-out pie crusts (or if you're all crazy domestic, you can make homemade crusts!) **If you are planning to freeze half of the filling for later, just buy one box of crust right now.
- Pull out pie crust so it can come to room temperature while you cook.
- Preheat oven to 350.
- Melt butter in large skillet over medium heat.
- Slowly add flour. Stir until mixed.
- Slowly add chicken broth. Stir until mixed.
- Slowly add milk. Stir until a thick gravy sauce forms.
- Add packet of dry ranch and salt and pepper. Taste and add more salt and pepper if necessary.
- Add chicken, peas, potatoes (drained), corn, and carrots. Stir together.
- Roll out bottom crust into a pie pan. Trim the edges of extra dough, if necessary. Fill crust with half the filling. Add top crust and pinch the crusts closed or flute the edges (this doesn't have to be pretty). Cut a few slits in the center of the pie to let the steam escape as it bakes.
- If making the second pie, repeat #9. If not making the second pie, put the filling in a freezer bag and use it later! (Just thaw it out and start at step #9 when you're ready to use it.)
- Bake at 350 for 40-50 minutes, until the crust is golden brown.
- Let cool for 5 minutes or so, and then dig in!