CHICKEN POT PIE

Elissa Farmer
Feb 25, 2017
2 min read

It’s been a while since I’ve posted! All due to Steven and I packing up and leaving our lovely home and moving closer to Seattle. It was a whirlwind of a summer – packing and moving…with a teary goodbye, on my part.

Pot pie is a hearty meal! It’s a thicker version of chicken noodle soup – without the noodles. Basically, if you love to add crackers or oyster crackers to your chicken noodle soup, you will LOVE chicken pot pie because the crackers are built into it with the crust!

I learned to cook this recipe in that old home, so making this pot pie will always bring back good memories of fumbling over a recipe card trying to get this recipe perfect for my honey.

**Tip** The key component to this recipe is the roux. A roux is a mixture of either oil or butter combined with flour. You whisk the oil/butter with flour rigorously over heat on the stove until it is thickened, and then you add whatever liquid you will be using – in this case, it is chicken broth.

Whenever I made this chicken pot pie recipe, I always make my own broth (recipe soon to come!), but it works just as well to use store-bought broth/stock. I use broth and stock interchangeably, but the sodium content is a little different between the two – so, to each their own!

And so, without further delay, here is our Chicken Pot Pie recipe.

CHICKEN POT PIE

INGREDIENTS

6 tablespoons butter

½ cup flour

6 cups chicken broth (1.5 quarts)

Salt & pepper, to taste

2 cups cooked chicken, chopped or shredded

1 cup potatoes, diced

2 cups frozen peas

1 cup carrots, chopped

DIRECTIONS

Preheat oven to 375 ° F.
Boil diced potatoes and carrots until semi-tender, but not falling apart. Add peas and cook for five minutes more. Drain vegetables and set aside.
Melt butter in a large stock pot. Add flour and mix constantly with a whisk until the roux is thickened significantly, about 5 minutes.
Add broth slowly, stirring rigorously to incorporate. Continue to stir until mixture thickens quite a bit (to about the consistency of heavy whipping cream), this takes about 5-10 minutes.
Add vegetables and chicken. Mix well.
Press 1 crust’s worth of pie crust dough (recipe below) into the bottom of a 9x13 casserole dish. Pour pot pie mixture over the crust into the 9x13 inch casserole dish. Roll out an additional pie crust on parchment paper into a rectangular shape to fit over the 9x13 inch casserole dish. Place carefully over the pot pie mixture. Fold edges over, if they are sticking outside the pan and poke a few holes in the surface.
Bake for 45 minutes to an hour until crust starts to brown and bubble on the edges.