Chicken Pot Pie

/ knsbruce

This pie is one of our favorites because it is fun – it involves the whole family to make the filling and crust. This picture features a rough puff pastry pie crust courtesy of Woks of Life – check it out here: https://thewoksoflife.com/easy-rough-puff-pastry/.

We have also successfully made this pie with a gluten-free pie crust and vodka pie crust. It works with just about everything, although our favorite is the rough puff, as it provides a lot of flakey layers to complement the savory flavor of the filling.

This filling recipe is probably going to leave you with some leftovers, just stick them in a chicken soup or eat them in a bowl.

Ingredients

For the Filling

  • 1.5 lbs chicken cut into 3/4″ cubes
  • 1.5 cups celery chopped into 3/4″ pieces
  • 1.5 cups carrot cut into 3/4″ pieces
  • 1 cup finely chopped sweet onion
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp red pepper flake (optional)
  • 1/2 cup heavy cream
  • 1-1-1/2 cups chicken stock (we usually use Better than Bullion to make it)
  • 2-3 tbsp corn starch mixed in equal parts water

For the Pie Crust (if you are using your own recipe or buying crust, disregard)

Tools

  • One large saucier pan with lid
  • One 12″ pie pan
  • One large cutting board or pastry mat
  • One large rolling pin

Method

For the filling

  • Cut your meat, season with salt, pepper, basil, oregano, and pepper flake if using
  • Cut your veggies, setting the onions apart from the celery and carrots
  • Heat your saucier pan to medium-low, add oil or butter to cover the bottom of the pan
  • Put your onions in the pan, sautéing for 1-3 minutes until slightly translucent
  • Put your chicken in the pan and brown on all sides. This might take a while as there is a lot of chicken
  • Add your other veggies and cook for 2 minutes
  • Add your chicken stock and bring to a simmer. You only want enough stock to almost cover your filling. Too much and your pie will be soggy, you want 1/4″ of your filling to poke out from the stock
  • Simmer for 5 minutes, bring pan to low
  • Add your cream and mix
  • Add corn starch mixture a little at a time and thicken the sauce. You want a very thick sauce, so make it a bit thicker than a normal gravy
  • Simmer for a couple more minutes, and set aside while you work on your dough

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