2SetsPie CrustsStore-Bought or Homemade (4 pie crusts in total)
Start by measuring the Chicken Stock into a small bowl and add the Saffron to it. Then set it aside. At this time, I also like to measure out all the remaining seasonings into one small bowl.
In a large pot, melt the butter over medium heat until bubbling, but not browning.
Whisk the flour into the butter and stir for about 3-4 mins, stirring continuously. This will form a rue.
Slowly stir in the chicken stock until it is well blended and it thickens. I like to add about a cup at a time and then stirring until it thickens before adding more. You may not need the entire 3.5 cups. I'm usually around 3-3.25 cups. You want it to be a gravy consistency. Don't overthink this step - there is no perfect consistency. Some people prefer a thinner filling while others prefer a thicker filling. Once you've reached a gravy consistency you're happy with, turn off the heat of the stove.
Add the spices and mix. Then add the vegetables and chicken and mix them together. This mixture will fill 2 full-sized pie pans. Set the filling aside.
Use this mixture to fill 2 full-sized pie pans or 9 individual pie pans (use the small disposable foil tart pans or 2 large pie dishes).
Take 2 of the pie crusts to form a bottom crust in each of the 2 pie pans. Use a fork to poke some venting holes in the bottom of the bottom crusts.
Top with the remaining 2 pie crusts and use your fingers to pinch the edges to seal the edge of the pot pie. Use a knife to cut some vents in the center of the pot pie.
Bake at 375 degrees for about 40 mins (until crust is golden and filling is bubbling).
CAN THIS CHICKEN POT PIE BE FROZEN?
100% yes! That's actually one of the reasons I love this recipe! This recipe actually makes TWO pot pies. So, I either freeze the second one or give it to a friend or family member! Whenever I have a friend that is sick or just overwhelmed, I add this recipe to my menu for the week! It makes it extra easy to help them out by bringing them dinner! I usually deliver it to them ready to bake, with a side green salad.If it has been frozen, have it thaw for 24 hours in the fridge. Then cook it following the same cooking instructions.It can be frozen for up to 3 months.
CAN YOU USE FRESH VEGETABLES IN THIS RECIPE?
Yes! In fact, I do sporadically if I have vegetables in my fridge that need to be used! But, the ease of using frozen vegetables wins about 98% of the time! And I don't even have to measure them out, because I just buy the 10oz frozen bags!I generally use just peas and carrots in my homemade pot pies, but you can use other variations too. Feel free to also incorporate corn, green beans, or mushrooms.
CAN YOU USE HOMEMADE PASTRY CRUST FOR THIS RECIPE?
Yes, you absolutely can! I do about 50% of the time actually. When I first started making this recipe, I always used store-bought crusts. But, about 6 months ago I started making it from scratch and now love to! But, if I'm short on time, I will just use store-bought. Honestly, I can barely taste a difference. The homemade crust is just a bit flakier in my opinion.