This Classic Chicken Pot Pie is best served by a roaring fire on a cold winter day!
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One of our favorite winter activities (pre-curling and pre-Robbie) was board games. We’d clear off the dining room table and play board games for a couple of hours. Usually a beer or a scotch was involved. Sometimes the more epic games stretched over multiple days. Sadly, our board games are collecting dust in the basement right now…but there’s still winter left! I’m totally planning on playing some board games with Laura at least once this winter. (On a day when I’m not curling and while a certain little 1-year-old is taking his nap, of course!)
What are your favorite board games? We happen to love Settlers of Catan. Our friends introduced us to this one several years ago, and it really is one of the best board games ever. This game is relatively easy to learn, and it involves a serious amount of strategy. I’ve always loved a good strategy game!
The one problem with Catan is that it requires 3-4 people to play. Laura is 1, and I make 2. Unless we can find friends who play Catan, that makes it a little difficult to play this one. But they did make a 2-person version called Rivals for Catan. We love that game! If you are looking to pass some time on these cold winter days, check that one out.
Another one of our favorites is Ticket To Ride. Like Catan, this game has also won a number of “Game of the Year” awards, and for good reason. It’s really easy to learn, and the best part is it can be played with 2-5 players. Laura is 1, and I make 2. Perfect! Plus, it involves trains. And I’ve always been fascinated with trains.
And what’s really fun about this one is there are a number of expansion boards. (Catan has a lot of expansions, too.) Get tired of trying to figure out how to build a route from Charleston to San Francisco? Grab the Nordic countries or United Kingdom expansion board instead. More trains = more good!
But playing board games by the fire requires comfort food. And that’s where this Classic Chicken Pot Pie comes in. Aside from chopping the veggies, this recipe really is quite easy to make. And it feels like a hug in a bowl when you serve this one up on a cold winter day! We often just grab a rotisserie chicken from the store and use that instead of cooking chicken for this Classic Chicken Pot Pie. It makes life easier for everyone, and it’s delicious. Win-win!
Do you have any favorite board games?
What about comfort food? What’s your favorite comfort food on a cold winter day?
Classic Chicken Pot Pie
- 2 large carrots peeled and sliced
- 1 cup peas fresh or frozen
- 2 stalks celery thinly sliced
- ½ cup corn fresh or frozen
- 4 cups chicken cooked and shredded (see note)
- 2 tbsp unsalted butter
- ½ medium white onion diced
- 1 tsp garlic minced
- ½ cup all-purpose flour
- ¾ tsp salt
- ½ tsp pepper
- 2 cups low-sodium chicken broth
- ½ cup milk
- 1 pie crust homemade or store-bought
- 1 large egg
- ½ tsp Italian seasonings
- Fill a medium saucepan ~half full with water. Place over high heat and bring to a boil. Add the carrots, peas, celery, and corn; cook for 10 minutes. Remove from heat and drain. Transfer vegetables into a large bowl; add cooked chicken and stir until well combined. Set aside.
- Meanwhile, add the butter to the saucepan. Melt over medium heat the butter. Add onions and garlic; sauté, stirring occasionally, until onions begin to turn translucent (about 6-8 minutes).
- Add flour, salt, pepper, chicken broth and milk; stir until well combined. Cook over medium heat, stirring often, until mixture begins to boil. Add vegetables and stir until well combined; remove from heat.
- Preheat oven to 425°F.
- Pour chicken mixture into casserole dish. (I used an 8”x13” dish, but feel free to use whatever similar size casserole dish you have handy!)
- Roll pie crust out so that it is 1” larger than casserole dish on all sides. Place dough on top of chicken mixture. Turn extra dough along edges under itself; flute edges by pinching dough together in regular intervals.
- Using a small dish, lightly beat egg with 1 Tbsp of water. Brush top of dough with this egg wash and then sprinkle with Italian seasonings.
- Bake at 425°F for 32-35 minutes, or until top is golden brown.