Shannon Borders’ Chicken Pot Pie

For our behind-the-scenes look into the kitchen at Michigan City Fire Station 1 (read the story), firefighter Shannon Borders shares his recipe for an easy, weeknight chicken pot pie, using premade pie crusts and frozen vegetables. If you want to spend a little extra time, make the pie crust yourself and get creative with the vegetables. Fresh local vegetables like potatoes, mushrooms, sweet potatoes, leeks or broccoli can add a fun twist. Just make sure to finely dice and precook your chosen vegetables before they go into the pie and use 1 pound total. Borders grills the chicken for this dish; here we offer an indoor solution for colder months.

Photography By Ashley Swartzendruber | November 09, 2020

Ingredients

2 9-inch pie crusts, frozen or homemade
3 tablespoons canola oil or vegetable oil, divided
1 pound boneless, skinless chicken breasts
¾ teaspoon Lawry's seasoning salt
½ teaspoon garlic powder
⅓ cup plus 2 tablespoons unsalted butter, divided
¾ cup diced yellow onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1¾ cups chicken broth
⅔ cup whole milk
1 pound frozen vegetables (such as peas, carrots and corn)
1 egg
1 tablespoon water

Instructions

Serves 4–6

If using frozen pie crusts, set them on the counter to thaw while you prep the other ingredients.

If necessary, pound the chicken breasts with a mallet until about 1 inch thick. Pat the chicken dry with a paper towel and rub the breasts with 1 tablespoon of oil. Season both sides with Lawry’s seasoning salt and garlic powder.

Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Once the oil is hot and shimmering, sear the chicken for 5 to 7 minutes without moving. Flip the chicken. Add 1 tablespoon butter to the pan and continue to cook for 6 to 7 minutes or until the internal temperature reaches 165°. While cooking, tip the pan and spoon hot butter over the chicken periodically. Place the finished chicken on a cutting board to rest for at least 5 minutes before chopping into bite-sized pieces. Set aside.

In a medium pot, melt ⅓ cup butter over medium heat. Add onion and cook for 2 minutes. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly, about 1 minute. Reduce the heat to low and stir in broth and milk. Continue to cook, stirring constantly, until the sauce is bubbling and thick, 3 to 5 minutes. Stir in chicken and veggies, then remove from heat and set aside.

Preheat the oven to 425°. Place one pie crust in a buttered pie pan. Press the dough firmly along the sides and bottom so it is flush with the pan. Pour the chicken mixture into the crust, pushing as much of the filling toward the center as possible. Put the second pie crust on top and firmly press the edges together. Trim off any dough hanging over the side. Use a fork to crimp around the edge. If your dough has become quite warm, place the pie in the refrigerator to chill for 15 to 30 minutes to make sure it will be flaky later.

Whisk the egg and water together and lightly brush on the crust. Cut a few slits in the crust. Cook on a rimmed baking sheet for 30 to 40 minutes or until golden brown and bubbling. To prevent burning, place foil around the edges halfway through baking. Cool for 10 minutes before serving.