Chicken pot pie is basically synonymous with southern comfort. There are a lot of different recipes and approaches out there. Some more authentic, some more haute cuisine. This is my take on the southern classic. It’s not quite how my Mama used to make it. But that’s cause my Mama is Indian and it wasn’t chicken pot pie so much as chicken biryani. But, I digress. The first step is the grocery store. I usually have a kitchen stocked full of staple ingredients but when I woke up one morning last fall aching to make a chicken pot pie I had nothing. So I went to my handy dandy, around the corner from me, Trader Joe’s and did a very specific shop! I came back with nothing but what was on my list! Miracles do happen.
As you can see I cheated a little bit and used store bought pie crust. I do have an excellent pie crust recipe from food52 that calls for a little vodka. But that day I did have not the vodka or the patience to make a pie crust. I needed chicken pot pie in my mouth as quickly as possible. Which bring me to the recipe. If you want to take what is usually an hours long process of cooking/baking/prepping and speed things up the key is to be organized. Which is the case with most things in this life. The french have a word for this tactic it’s called mise en place and is literally translated to ‘putting in place.” So while my dutch oven slowly heated on the stove I set my pie crusts out to come to room temperature and got to dicing and chopping. I started with my onions, celery and carrots (a classic trilogy) and my herbs; rosemary and thyme.
And then while I slowly cook my vegetables down (carrots first, followed by onions and celery) and add in my spices (salt, pepper, garlic powder) I coat my chicken in flour and herbs. This marinades the chicken and allows the flour to evenly coat and cook once it goes into the pot.
Once you add the chicken in things get even easier. Pour in your chicken stock (low sodium is my preference) and then add your mushrooms and peas. Cover and let this simmer away while you prep your pie crust. Mine was store bought so I just poured myself a glass a wine and checked my instagram for a few minutes. I’m just kidding, I already had a glass of wine, I poured myself a second.
After a little while on the stove your filling should look like this, chicken cooked through and beginning to shred, veggies soft and glistening. Your basic food porn. Now pour it into your pie crust shell and then feel free to get creative with the top! I went for circles and dots because it allowed for a number of cootie shot jokes during dinner. By this point I was on wine glass #3.
I actually ended up having to refrigerate the pie and eat it the next day because of a scheduling snafu with my fiancé. But it was still very tasty and my circles and dots held up fairly well! What do you think?
Serves: 4-6
Total time: 1.5 hrs
Ingredients:
- Medium to large onion
- 3-4 carrots
- 4-5 celery stalks
- 2-3 table spoons chopped rosemary leaves (to taste)
- 2-3 table spoons chopped thyme leaves (to taste)
- 2-4 minced garlic cloves (to taste)
- 2 table spoons flour
- 3-4 chicken breasts
- 1 box low sodium chicken stock
- 1 box sliced mushrooms
- Half bag frozen peas
- Pie crust
Recipe
- While your pan heats (I use a dutch oven) dice your onions, carrots and celery. Remove the leaves from the rosemary and thyme and rough chop them to whatever your tastes is. Peel and mince garlic. Cube chicken breast.
- Add ingredients to the pan in the following order allowing each one to cook down before adding the next; carrots, onions, celery, garlic. Season with salt, pepper, garlic powder to taste as you go. Use splashes of your chicken stock deglaze as needed.
- While your veggies are cooking coat your cubed chicken breasts in a mixture of the chopped herbs, flour and some more salt, pepper, garlic powder (to taste).
- Once the veggies are cooked down add in your chicken and let this get a nice sear, use the chicken to deglaze. Once you are happy with the chicken you can add in the rest of the box of stock. As the flour cooks your sauce will begin to thicken.
- Now is the time to add your mushrooms and peas. If you don’t like mushrooms or peas feel free to opt out.
- Reduce your heat and let it simmer, covered, stirring occasionally.
- Prep your pie crust and then add the pie filling once you are happy with it’s consistency.
- Cover your pie with the second crust in any way that makes you happy and egg wash.
- Place in preheated 375 degree Fahrenheit oven and bake for 30-40 minutes until crust is golden brown. This time may vary depending on what crust you use. Remember the filling is cooked, you are only using the oven to get your crust cooked to perfection.
PS: I was just double checking that I had all ingredients listed by comparing my list to the first picture up above when I realized that I have a bag of parsley in there. This recipe does not call for parsley. I have no idea why it is in there. I suspect a food ghost.
PPS: Please share your recipes and takes on this southern classic! I’m always looking for new and different takes on an old favorite. And I would love to hear about any tips and tricks that have passed down in your family!
The Llavender Llama 