Nothing says classic comfort food like a classic chicken pot pie!

Chicken Pot Pie
Chicken Pot Pie Recipe

Hot out of the oven, pot pies can make you feel so much better (and warmer) on a bitter, cold winter day. They can also make you recall days gone by when you take that first bite through the crust into that thick and creamy filling.

For me, it took me until my adult years to appreciate the soothing and nutritious value of this classic dish.  You see, when I was growing up, pot pies were not something that I looked forward to.  In fact, I would do anything and everything to avoid those tin filled pans filled with your choice of meat and veggies that were topped with a thin pie crust.  I think it was the thought of eating a ‘pie’ that wasn’t filled with apples or cherries that turned me away.

However, over the past several years, I have embarked in the tradition of making pot pies, especially for a typical Sunday night family meal. We combine the meat and veggies, add the sauce, and serve them in individual ramekins, with everyone’s initials carved into the pie crust – just like my mom did. Some traditions never get old!

Chicken Pot Pie Recipe

chicken pot pie
Beautiful vegetables chopped and ready for the pot.

Ingredients:

5 cups chicken stock preferably homemade (See How To Make Chicken Stock)
1 stick unsalted butter
2 cups yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 teaspoons salt
1 teaspoon ground pepper
1/2 teaspoon cayenne pepper (optional)
3 cloves of garlic, minced

3 cups diced chicken
2 cups medium-diced carrots, blanched for 2 minutes
2 cups diced celery
1 10-ounce package frozen peas
1 cup frozen small whole onions
1/2 cup minced fresh parsley leaves

2 pie crusts  (see: Homemade Pie Crust Recipe)
1 egg

Instructions:

preheat oven to 375 degrees F

1. In a small saucepan, heat the chicken stock until warm.

2. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 minutes or until translucent.

3. Add the flour and cook over low heat, stirring constantly, for 2 minutes.

4. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.

chicken pot pie
Add the pie dough and of course, we mark each individual pie with the person’s initial

5. Add 2 teaspoons salt, 1 teaspoon pepper, ½ teaspoon cayenne pepper, garlic and heavy cream. Stir until combined.

6. Add the cubed chicken, carrots, peas, onions and parsley. Mix well until heated through.

7. Remove from heat and divide equally among 4-6 oven proof bowls.

8. Roll out pie crust and cut ½ inch larger diameter than the diameter of your bowl.

9. In a small bowl, add the egg and a splash of water  and whisk with a fork until blended.

Chicken Pot Pie
Chicken Pot Pie – the classic comfort dish.

10. Place the dough circles over the filled bowls. Crimp the dough to fold over the side, pressing it to make it stick. *You can add egg wash to the edges of the dough to help adhere it to the bowl. Brush the top of the dough with egg wash and make 3 slits in the top to vent.

11. Bake for 35-40 minutes – or until top is golden brown and the chicken mixture is hot and bubbly.

Enjoy!

Mary and Jim

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Classic Chicken Pot Pie

Servings 6

Ingredients

  • 5 cups chicken stock preferably homemade
  • 1 stick unsalted butter
  • 2 cups yellow onions chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 teaspoons salt
  • 1 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper optional
  • 3 cloves of garlic minced
  • 3 cups cubed chicken
  • 2 cups medium-diced carrots blanched for 2 minutes
  • 2 cups diced celery
  • 1 10- ounce package frozen peas
  • 1 cup frozen small whole onions
  • 1/2 cup minced fresh parsley leaves
  • 2 pie crusts
  • 1 egg

Instructions

  1. preheat oven to 375 degrees F
  2. In a small saucepan, heat the chicken stock until warm.
  3. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 minutes or until translucent.
  4. Add the flour and cook over low heat, stirring constantly, for 2 minutes.
  5. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
  6. Add 2 teaspoons salt, 1 teaspoon pepper, ½ teaspoon cayenne pepper, garlic and heavy cream. Stir until combined.
  7. Add the cubed chicken, carrots, peas, onions and parsley. Mix well until heated through.
  8. Remove from heat and divide equally among 4-6 oven proof bowls.
  9. Roll out pie crust and cut ½ inch larger diameter than the diameter of your bowl.
  10. In a small bowl, add the egg and a splash of water and whisk with a fork until blended.
  11. Place the dough circles over the filled bowls. Crimp the dough to fold over the side, pressing it to make it stick. *You can add egg wash to the edges of the dough to help adhere it to the bowl. Brush the top of the dough with egg wash and make 3 slits in the top to vent.
  12. Bake for 35-40 minutes - or until top is golden brown and the chicken mixture is hot and bubbly.

Recipe Notes

Recipe courtesy of Old World Garden Farms

 

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