When it comes to comfort food, Chicken Pot Pie certainly tops the chart. Tender chicken, gravy, peas, carrots, and potatoes all packaged together in the perfect flaky pie crust. Yum! Interestingly enough, when I was a kid our chicken pot pie wasn’t homemade. It was those little frozen Swanson deals, but still special none the less. It was pretty much the only frozen or prepackaged food we had in the house. It was only served on those rare occasions when Mom was not available to cook. We ate it 50’s style (even though it wasn’t the 50’s) right out of the foil tins, on TV trays in front of the TV. We loved it.
Fast forward to the present day. Chicken Pot Pie is still a bit of a rare bird in my house. When that glorious pie emerges all brown and bubbly from my oven, it’s welcomed with oohhs and aahhs like the turkey on Thanksgiving! A few weeks ago a dear friend was home recovering from illness and several of her friends made an online sign-up sheet to bring her and her family dinners. I signed up. I roasted the chicken, chopped the vegetables and whipped up a pie crust. Only problem was, I was a day late! I signed up for Monday but thought I had signed up for Tuesday. Oh no! I contacted my friend, who laughed and said they waited all afternoon for the chicken pie that never showed up and reluctantly gave up at 6:30pm. Her husband made soup for dinner. To make up for my mistake I made her the biggest, most luscious pie I could make. Plus I made some chocolate chip cookies. Cookies pretty much make everything better don’t they?
Let’s get down to business. For the pie crust I used my favorite go-to pie crust recipe. In fact I was scared of pie crust until found this recipe. It’s Martha Stewart’s Pate Brissee, which I am pretty sure is French for “easy pie crust that will make folks think you’re a pastry chef”. I just leave out the sugar for a savory pie. It’s made in the food processor; just follow the simple directions exactly, and it will be fabulous every time.
It’s also perfectly fine to use store-bought frozen or refrigerated ready-made pie crust – I am pretty sure the Pot Pie Police won’t come to your house. If they do, just offer them a slice of your CPP and I am sure everything will be okay! If not, I know a good culinary attorney who can help you out. But seriously, if you want to save some fat and calories, only put the crust on the top of the pie and it will still be fabulous! If you do use a bottom crust, be sure to let the pie sit for a half hour (which you will see in the pictures I didn’t do) and the slices will come out much more easil
1 pound boneless skinless Chicken breasts. (About 3 breasts)
1 small Onion quartered
1 Tablespoon olive oil
1 cup Onion chopped ( about 1 medium onion)
2 stalks of Celery chopped
4 Carrots chopped ( about 2 cups)
1 large Potato cubed (about 2 cups)
1 cup Peas (frozen work great)
3 cups of good low sodium Chicken Stock
4 tablespoons Butter.
4 tablespoons all purpose Flour
½ cup Half and Half Cream (or milk)
1 teaspoon Rosemary (Or even 1 teaspoon Poultry seasoning)
Salt and Pepper to taste.
1 recipe double pie crust (or frozen/fresh ready made pie crust)
In a roasting dish, place chicken breast with quartered small onion and about a half cup of the chicken stock. Brush lightly with the olive oil. Roast in a preheated 350 degree oven for about 35 minutes. You don’t want to over-cook the chicken, but it should cooked through. Remove from oven. Reserve chicken stock and juices. Cut chicken into cubes when cool.
Prepare pie crust if making homemade and put in fridge.
In a large saute pan, melt butter over medium low heat, add in onions and celery. Cook for 3- 5 minutes until onion starts to become transparent. Sprinkle in the flour and stir until onions and celery are coated. Cook flour mixture for about 2 minutes. Remove from heat and stir in chicken stock. Also add in the reserved chicken stock from roasting the breasts. After the stock is incorporated with the flour, put the pan back on heat and add in carrots. Cook for 5 minutes. Add in potatoes. Cook for about 10 more minutes or until the potatoes just start to become soft but are not quite cooked through and gravy has thickened and is bubbly. Add in cubed chicken. Add in Rosemary, and Salt and pepper to taste. It is important at this stage to taste your gravy to be sure the seasonings suit your family. Add in cream and peas and remove from heat.
Roll out bottom pie crust and place in pie plate. Add your chicken mixture. Roll out top pie crust and place on top the pie. Remember to cut some vents for steam to escape. Trim off extra pie crust and punch edges to close the crust.