This is a classic recipe for a cold day and left over chicken. It’s hearty and flavorful and downright yummy. It seems like a lot of ingredients, but you can omit something if you don’t have it on hand.
Chicken Pot Pie Ingredients:
3 sticks celery, chopped
1 med. onion, chopped
2-3 carrots, chopped
3 cloves garlic, minced or pressed
1 red bell pepper
3-6 baby bella or button mushrooms
½ C. frozen green peas
2 C. cooked chicken
2 tbs. butter
¼ C. flour
¼ C. cream
Tarragon (fresh or dried)
Salt & pepper
1 egg (for the egg wash)
Preheat oven to 400
Heat a large sauté pan with olive oil and add onion and season with salt. Let the onion sweat for a few minutes, then add the celery, carrots, garlic and bell pepper. Add about ½ C. chicken stock and let it cook for about 5 minutes until the vegetables are soft. Add the mushroom and continue to sauté. Add more liquid if it starts to get a little dry.
When the veggies are soft, pour into a bowl and set aside. In the same sauté pan add two tablespoons of butter and melt until bubbly. Pour ½ of chicken stock into a cup and add 2 tablespoons of flour. Stir well with a small whisk or fork. When the butter is bubbly pour the flour mixture in to create a roux. Whisk vigorously to cook the flour. When the mixture starts to thicken, add chicken stock, whisking the whole time. It may be a little lumpy at first, but keep whisking and it will become satin smooth.
Season with salt and pepper. Add the cream and bring it to a simmer. Then add the chicken. (I use leftover roast chicken.) Add the veggies back into the mix. And very last add the peas.
Add tarragon and salt and pepper. Get it all hot and bubbly. Then add to the crust/pot.
Cover with the top crust and brush with egg wash to make it GBD. Stick it in the oven at 400 degrees for 45 min or until the crust is golden brown delicious.
Now for the Crust ….
This is an old-school crust and not as easy to work with as the Never Fail Pie Crust. But this makes for a delicious, flaky and savory crust.
Pie crust ingredients:
2/3 C. Crisco
2 C. AP flour
1 Tsp salt
3-6 Tbs cold water
Cut the shortening into the flour and salt until it makes a crumbly pastry. Then add the water a tablespoon at a time until it just comes together.
This dough is stiff so don’t worry if it’s seems difficult to handle. divide the dough in half. Sandwich the first half between plastic wrap to roll out. This is one of the handiest tricks. By placing the dough between sheets of plastic wrap, you eliminate the need to add extra flour to the dough, which will make the dough tough. Also you can rotate the dough around to roll it out evenly. Plus, it’s super easy to clean up afterward.
To prepare the dough/pot, you need to prebake the shell for about 10 minutes. This keeps the dough from getting too soggy. The plastic wrap trick makes it easy to put your crust into the pot, with is very helpful since the dough is very crumbly. I use copper pennies as pie weights.
Bake the shell for about 10 minutes, take it out of the oven and fill with the veggie/chicken mixture. (see above for instructions)
Happy Eats, Y’all.
2 thoughts on “Chicken Pot Pie”
Your chicken pot pie sounds great and I like your tip about pre baking the bottom crust.
A little pre-baking helps keep the crust from getting soggy!