‘‘Tis the season! Chicken Pot Pie is the epitome of comfort food. And, it’s a great way to use leftovers or little bits of vegetables ( not enough for a meal but combined with other little bits, you can make a meal.). For instance, in the pie you see above I used some red pepper which I don’t normally put in a pot pie but it was only a 1/4 of a pepper so I threw it in. I also added some rice, again leftover from a previous supper, but not enough for another meal. And besides, I didn’t have any potatoes so I needed something to soak up some of the juicyness of the chicken filling. Anything goes, however the recipe I’m including in this post will be a regular chicken pot pie.
Basically, it’s just chicken stew with/ or in a pie crust. Pretty simple stuff really, but so tasty it gives you warm and fuzzy feelings. Just serve it up on its own or with a green salad and you’re good to go.
I like to use Tenderflake lard when I make pie dough. Just follow the directions on the package and remember not to overwork the dough and you’ve got it made in the shade!
- Pie dough – enough for a top and a bottom of a pie plate
- 2 cups of Chicken – either leftover or breast meat ( cooked)
- 3 Tbsps of olive oil
- 1 medium size onion – diced
- 1 clove of garlic – minced
- Four carrots 🥕- cut up into bite size pieces
- 2 sticks of celery – same as above
- Two potatoes – ditto
- Chicken stock – homemade or bought
- Salt and Pepper to taste
- 1 cup of frozen peas
- 1/4 cup minced of flour
- 1 tsp of onion powder
- One tsp of garlic powder
Start by preparing your pie dough well in advance. As pie dough benefits from resting in the fridge for a minimum of 30 minutes. I usually make up a whole package worth of Tenderflake because it freezes really well and just makes it easier for future pie endeavours.
Roll out one piece of your pie dough and fit it in the bottom of the pie pan. Then roll out a second piece for the top. Keep the top piece separate on a sheet of parchment paper. Also make sure to cut slits in the top part of the pie dough, as it will be easier to do that now than it would be after putting it on top of the pie. The slits are so steam can escape from the pie while it is cooking. Put both in the fridge until you are ready to assemble the pie.
For the filling, in a large pot add the olive oil and heat at a medium temperature. Now add the onions and celery. Sauté until they’re starting to get soft. Next add the garlic, carrots, and potatoes. Continue to cook for approximately 10 minutes. Salt and pepper the vegetables.
Now add the flour to the pot with the vegetables. Stir until everything is coated then add the chicken stock. Add only enough stock so that you have a nice thick gravy like consistency. Add the onion and garlic powders. Let this come to a boil, stirring often. After it has cooked for about 5 minutes take it off the heat.
It is now time to put in the frozen peas and the cooked chicken.
Pre heat the oven to 425* F.
While the oven is heating up, grab yourself a glass of wine 🍷 and chill for a bit. The filling needs to cool a bit too before assembling the pie.
Get your pie dough from the fridge and put the filling into the pie dough covered pie pan. Next take the top round of pie dough and place it on the filling. You should have some overhang of pie dough on the pie pan. Fold this up and over to create a ridge, then crimp the ridge together using your thumb and forefinger on your left hand into the forefinger of your right hand.
Put the pie in the oven and bake for about 20 minutes. Now lower the heat to 350* F and place a cookie sheet under the pie pan to catch drips. Continue to bake for another 30-40 minutes.
The pie is done when the crust is a nice golden brown and the filling is bubbling up through the vents in the top of the pie.
Remove from the oven and let it rest for about 20 minutes before cutting into it.
Remember to cook with love in your heart – the food will taste better ❤️
If you try this recipe and want to share please put your comments in the section below. Thanks!