Chicken Pot Pie is one of my all-time favorite comfort foods. If a restaurant has it on the menu, no matter what time of year, I order it, with one qualification – I’m fairly picky about the type of crust. It has to be a solid pie crust, no puff pastry desired. I also enjoy a double crust, but I have been known to eat the pot pie that only comes with a top crust at a local pub. That’s because the filling is soooooo good and that top crust is perfect. The cook makes two dozen on Wednesdays, and I get there early if my taste buds hanker his masterpiece. Which is often.
As a recent birthday present, Sheila came up with this version to surprise me. It tastes suspiciously like the original, so she must have persuaded him to give up the recipe. But, I didn’t hear any reports of bodies at the pub, so it’s all good.
Use “Pie Crusts for Double Crust Meat Pies” recipe here.
Chicken Pot Pie
- 4 Tablespoons butter
- 1 1/4 cups diced onion
- 2/3 cup diced carrots
- 1/2 cup diced celery
- 1 1/2 teaspoons sea salt
- Dash pepper
- 6 Tablespoons all-purpose flour
- 3 cups chicken broth, reduced sodium
- 3/4 cup half & half
- 1 cup diced small red potatoes
- 1/2 teaspoon thyme
- 3 cups cooked (shredded or half-inch chopped) chicken
- 3/4 cup early young peas, drained
- Assemble all ingredients, including pie crusts.
- Melt butter in 12” skillet.
- Add onion, carrots, celery, and salt to the skillet. Cover and cook 6 minutes on medium until veggies are soft, not browned.
- Remove from heat and add flour a Tablespoon at a time, and mix until veggies are thoroughly coated.
- Return to heat and stir in chicken broth, then half & half, and bring to boil on medium high heat – about 3-4minutes, stirring constantly.
- Mix in diced potatoes, pepper, and thyme, cover and turn down heat to medium low.
- Simmer until potatoes are tender,about 8-10 minutes, stirring often. Remove from heat.
- Add chicken and mix thoroughly, then add drained peas and stir again.
- Preheat oven to 450.
- Place one crust in deep 9” pie pan.
- Place all the chicken mixture into the pie pan, then cover with the second crust.
- Crimp the edges of the top and bottom crusts together to seal in the mixture.
- Brush the top with an egg yolk wash.
- Prick the top crust with a fork several times to allow steam to release.
- Place pie on sided aluminum cookie tray and set on rack in bottom third of the oven.
- Bake at 450 for 18 minutes, then rotate cookie tray. Lower heat to 375.
- Bake at 375 for an additional 15 minutes, until crust is golden brown.
- Note: if crust edges are browning too quickly, cover the edges with pie shields, or strips of aluminum foil.
- Remove from oven and let stand for 10 minutes, for easier slicing. Serve while still warm.