Chicken Pot Pie

Happy Pi Day! After two years of sharing dessert pies, I decided to share a savory pie today. Why is it called chicken pot pie? Do some people bake it in a pot? I guess you could. I’ve thought about baking it in my Dutch oven before. Instead I usually find random dishes to use. This time, I decided to maximize the crust to pie filling ratio. I used a rectangular baking dish, and it worked really well. I’ve made pot pie a few different ways. Sometimes I’ve used store crusts or puff pastry dough, and sometimes I’ve used rotisserie chicken. I always have peas and carrots. That’s a must. This recipe was great because I was able to make everything at home, and I didn’t need a trip to the store. To me, using rotisserie chicken for a dish isn’t always a time saver. I have to go and buy it near the time I want to use it, and then I have to shred all of the skin after it cools. I decided to try and use my own roasted chicken. Sure enough, it worked, and I could season it however I liked.

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For the pie crust on top, I used a favorite recipe of mine, found on the blog with this sweet pie. You only need half of it, so feel free to either freeze the rest or cut the recipe in half. You can make the filling ahead of time like I did, and it makes the recipe easy for even a weeknight.

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Directions for Chicken Pot Pie

Adapted from The Faux Martha

  • 1/2 of this pie crust recipe or your own
  • 2 pounds assorted boneless chicken, trimmed (I used breast and thigh meat)
  • All-purpose seasoning
  • Olive oil
  • Salt and pepper
  • 4-5 carrots, chopped or sliced into coins
  • 3 stalks of celery, chopped
  • 1 cup chopped onion
  • 1 Tablespoon minced garlic
  • Butter (or substitute)
  • 1 cup chopped potatoes
  • 1 cup chicken stock
  • 1 inch piece of fresh sage or 1/2 teaspoon dried sage
  • 1/2 cup white wine
  • 1/2 cup milk (you can swap some heavy cream for some of the milk)
  • 2 Tablespoons flour
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1/4 teaspoon nutmeg
  • 2/3 cup frozen peas
  • 1 egg, beaten

Preheat the oven to 350 degrees. On a lined baking sheet, spread out the chicken pieces. Rub them with a bit of olive oil, all-purpose seasoning, salt, and pepper.

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Bake until the pieces are cooked through (about 20 minutes). When done, remove from the oven and set aside.

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After the meat is cool, you can chop it into bite-sized pieces, or shred it with your hands/forks.

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Meanwhile, prepare the rest of the filling. In a large pot, melt 1-2 Tablespoons of butter. Add the carrots, celery, onion, and garlic. Sprinkle some all-purpose seasoning, salt, and pepper.

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Cook for about 5-7 minutes until the vegetables have softened.

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Remove from the pot. Add a bit more butter, then stir together the potatoes, chicken stock, and sage.

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Cover and cook for about 10 minutes. The potatoes will be soft, and the broth will be mostly absorbed.

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Pour the contents of the pot into the bowl with the vegetables, but discard the sage. Next, pour the white wine into the pot to help scrape up any brown bits. Add the flour, then the milk, thyme, parsley, nutmeg, and more salt and pepper.

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Bring to a low simmer and allow to thicken.

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Remove the pot from the heat. Then, stir in the peas along with the rest of the vegetables and potatoes. Also add the chicken.

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Spread into a baking dish about 9 x 13 or so.

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If baking now, top with the pie crust and brush the beaten egg on top.

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Increase the oven temperature to 400 degrees and bake until the crust has lightly browned.

If you want to bake it later, cover the baking dish and refrigerate until ready to use. Then, follow the baking directions listed above.

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Directions for Chicken Pot Pie (without pictures)

Adapted from The Faux Martha

  • 1/2 of this pie crust recipe or your own
  • 2 pounds assorted boneless chicken, trimmed (I used breast and thigh meat)
  • All-purpose seasoning
  • Olive oil
  • Salt and pepper
  • 4-5 carrots, chopped or sliced into coins
  • 3 stalks of celery, chopped
  • 1 cup chopped onion
  • 1 Tablespoon minced garlic
  • Butter (or substitute)
  • 1 cup chopped potatoes
  • 1 cup chicken stock
  • 1 inch piece of fresh sage or 1/2 teaspoon dried sage
  • 1/2 cup white wine
  • 1/2 cup milk (you can swap some heavy cream for some of the milk)
  • 2 Tablespoons flour
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1/4 teaspoon nutmeg
  • 2/3 cup frozen peas
  • 1 egg, beaten

Preheat the oven to 350 degrees. On a lined baking sheet, spread out the chicken pieces. Rub them with a bit of olive oil, all-purpose seasoning, salt, and pepper. Bake until the pieces are cooked through (about 20 minutes). When done, remove from the oven and set aside. After the meat is cool, you can chop it into bite-sized pieces, or shred it with your hands/forks.

Meanwhile, prepare the rest of the filling. In a large pot, melt 1-2 Tablespoons of butter. Add the carrots, celery, onion, and garlic. Sprinkle some all-purpose seasoning, salt, and pepper. Cook for about 5-7 minutes until the vegetables have softened. Remove from the pot. Add a bit more butter, then stir together the potatoes, chicken stock, and sage. Cover and cook for about 10 minutes. The potatoes will be soft, and the broth will be mostly absorbed. Pour the contents of the pot into the bowl with the vegetables, but discard the sage. Next, pour the white wine into the pot to help scrape up any brown bits. Add the flour, then the milk, thyme, parsley, nutmeg, and more salt and pepper. Bring to a low simmer and allow to thicken.

Remove the pot from the heat. Then, stir in the peas along with the rest of the vegetables and potatoes. Also add the chicken. Spread into a baking dish about 9 x 13 or so. If baking now, top with the pie crust and brush the beaten egg on top. Increase the oven temperature to 400 degrees and bake until the crust has lightly browned.

If you want to bake it later, cover the baking dish and refrigerate until ready to use. Then, follow the baking directions listed above.

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14 thoughts on “Chicken Pot Pie

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